Type what you have

Ingredients

• ✓ rice stick noodle
• oyster sauce
• water
• soy sauce
• soy sauce
• white vinegar
• sugar
• vegetable oil
• garlic
• chicken thigh
• broccoli floret
• egg

Instructions

1. 1 Place rice noodles in a large bowl and cover with boiling water. Soak until tender, 4 to 8 minutes. Rinse thoroughly with water and leave in a colander to drain.
2. 2 Combine oyster sauce, water, dark and regular soy sauce, vinegar, and sugar in a small bowl.
3. 3 Place a wok over high heat; add oil and mince garlic straight into the wok. Heat until oil is hot and garlic is starting to turn golden, about 1 minute. Add chicken and broccoli; stir-fry for 1 minute. Move chicken and broccoli to one side. Crack egg into the skillet and scramble it, about 1 minute.
4. 4 Add noodles and sauce; fold gently to combine, until sauce evenly coats the noodles and caramelizes a bit, and chicken is cooked through, 1 to 2 minutes.

By Nina

Ingredients

• ✓ rice stick noodle
• water
• soy sauce
• arrowroot powder
• ginger root
• garlic
• firm tofu
• avocado oil
• portabello mushroom
• cremini mushroom
• red bell pepper
• onion

Instructions

1. 1 Combine water, liquid soy seasoning, arrowroot, ginger, and garlic in a jar. Set glaze aside.
2. 2 Line a plate with paper towels, set tofu on top, and add another layer of paper towels. Place a cutting board on top of the tofu and set a heavy pot on the board. Let sit for 30 minutes, replacing the paper towels as needed, to press as much liquid as possible from the tofu.
3. 3 Place rice noodles into a large bowl, cover with cold water, and soak. Cut pressed tofu into 1/2-inch pieces.
4. 4 Heat oil in a wok over high heat. Add tofu and stir-fry until all sides are golden, about 5 minutes. Add all mushrooms and cook for 2 minutes. Mix in bell pepper and onion, and stir-fry for 2 minutes. Pour glaze on top and cook until sauce has thickened, about 2 minutes.
5. 5 Remove rice noodles from water, shake off excess liquid, and add to the wok. Stir-fry until heated thorough, about 3 minutes.

By Bren

Ingredients

• ✓ rice stick noodle
• vegetable oil
• yellow onion
• baby bella mushroom
• garlic
• water
• chicken bouillon
• chicken breast
• green onion
• cilantro
• bean sprout
• lime
• sriracha hot sauce

Instructions

1. 1 Heat vegetable oil in a large saucepan over medium-high heat; sauté onion, mushrooms, and garlic until tender, 5 to 10 minutes. Add water, rice noodles, and bouillon; bring to a boil, then reduce heat to low. Add shredded chicken, green onions, and cilantro; simmer for 5 minutes.
2. 2 Top servings with bean sprouts, a squeeze of lime juice, and Sriracha hot sauce.

By Cora

Ingredients

• ✓ rice stick noodle
• coconut milk
• vegetable broth
• galangal
• lemon grass
• makrut lime leaf
• red curry paste
• firm tofu
• shiitake mushroom
• button mushroom
• lime juice
• brown sugar
• turmeric
• red pepper flakes

Instructions

1. 1 Bring coconut milk, broth, galangal, lemon grass, and lime leaves to a simmer in a large pot over medium heat. Simmer for 15 minutes, but do not allow broth to come to a full boil.
2. 2 Strain the broth and discard the solids. Whisk in red curry paste, then add tofu, shiitake mushrooms, button mushrooms, lime juice, brown sugar, and turmeric to the soup. Continue simmering until mushrooms have softened, about 10 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add rice stick noodles, and cook for 3 to 4 minutes until tender; drain. Place drained noodles into individual bowls, then ladle soup over the noodles. Garnish with crushed red pepper flakes.

By rayfab

Ingredients

• ✓ rice stick noodle
• tofu
• cornstarch
• vegetable oil
• water
• sriracha hot sauce
• soy sauce
• white sugar
• tamarind concentrate
• red pepper flake
• onion
• egg
• spring onion
• peanut
• lime

Instructions

1. 1 Coat tofu with cornstarch in a bowl. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium heat; fry tofu until lightly browned on all sides, 1 to 2 minutes per side.
2. 2 Place noodles in a bowl and pour in enough boiling water to cover; soak until softened, about 3 minutes. Drain.
3. 3 Combine water, sriracha, soy sauce, sugar, tamarind concentrate, and red pepper flakes in a saucepan over low heat. Cook and stir sauce until flavors blend, about 5 minutes.
4. 4 Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add tofu, noodles, and sliced onion; cook and stir until tofu is golden brown; about 3 minutes. Stir in sauce gradually until noodles are well-coated.
5. 5 Push noodle mixture to one side of the wok. Crack egg onto opposite side of wok; stir until beginning to set, 30 seconds to 1 minute. Stir egg into noodles gently. Garnish with green onions, peanuts, and lime wedges.

By Van Dana

Ingredients

• ✓ rice stick noodle
• vegetable oil
• peanut
• thai chile pepper
• shallot
• garlic
• chicken
• firm tofu
• white sugar
• tamarind paste
• fish sauce
• white pepper
• egg
• shrimp
• bean sprout
• chive
• lime

Instructions

1. 1 Place noodles in a large bowl and cover with hot water. Set aside until noodles are flexible but still firm, about 10 minutes. Drain.
2. 2 Heat a wok or large skillet over medium-high heat until it starts to smoke. Add oil; heat until it shimmers. Add peanuts; cook and stir until roasted, 1 to 2 minutes. Remove from wok.
3. 3 Stir chile peppers, shallot, and garlic into the oil; cook and stir until garlic just begins to brown, about 30 seconds. Add chicken and tofu; cook until no longer pink in the center and the juices run clear, 4 to 5 minutes. Add noodles, stirring quickly to mix in and prevent them from sticking. Add sugar, tamarind paste, fish sauce, and white pepper together; cook, stirring constantly, until sauce thickens, about 2 minutes.
4. 4 Push noodle mixture to one side of the wok; crack egg into the empty space. Stir until scrambled, 1 to 2 minutes; fold into noodles. Stir in shrimp; cook until opaque, 2 to 3 minutes. Add roasted peanuts, bean sprouts, chives, and lime juice; cook and stir until flavors combine, 1 to 2 minutes more.

By Bud W

Ingredients

• ✓ rice stick noodle
• water
• chicken bone
• chicken
• onion
• ginger
• chicken broth
• rock sugar
• fish sauce
• pho ga soup seasoning
• salt
• bean sprout
• green onion
• cilantro
• thai basil
• lime

Instructions

1. 1 Bring water to a boil in a stockpot. Meanwhile, rinse chicken bones under hot water to get rid of impurities.
2. 2 Place bones in the pot of boiling water. Reduce heat and simmer until starting to soften, skimming any fat off the surface of the broth, about 60 minutes. Discard parboiled bones.
3. 3 Place whole chicken into the pot and simmer until no longer pink in the center, 30 to 40 minutes. Remove chicken from broth and set aside to cool. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
4. 4 Combine onion and ginger in a skillet over medium-high heat. Cook and stir until nicely browned and fragrant, about 7 minutes. Smash ginger with the backside of a knife onto a cutting board. Place onion and ginger into the broth. Add chicken broth, rock sugar, fish sauce, pho ga seasoning, and salt.
5. 5 Bring a large pot of water to a boil. Add rice noodles and boil until tender yet firm to the bite, 2 to 3 minutes. Drain.
6. 6 Peel skin off of the cooled chicken; discard skin and bones, reserving the meat.
7. 7 Serve noodles in bowls topped with chicken meat and broth. Garnish with bean sprouts, green onion, cilantro, and Thai basil. Squeeze a wedge of lime into each bowl.

By Chef Tran