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Noodles (mee) are a favourite in Asia for quick hot lunch or late night
snacks after a night out with friends. There are many types of noodles
in Thailand including rice of varying widths.
Fresh rice noodles or kwaytiao are a fat noodle and appear like ribbons
of thick and chewy rice flour. Usually found near the cashier in Asian
markets They must not be refrigerated or they become brittle and hard
and impossible to separate.
Dried noodles come in may widths and are very convenient to have in your
Thai pantry. You usually soften these dried noodles in water for 20
minutes for stirfry noodle dishes such as the ever popular Pad Thai or
Drunken Noodles (Gkuay Dtiow Pad Kee Mao), a Thai Hangover Cure All -
Rice noodles quickly stir fried with vegetables and chicken in a
satisfying tasty sauce.
My favourite dried rice noodle is called chantaboon and looks like a
clear fettucini noodle. The narrow rice noodle, sen mie is narrow and
brittle, and is deep fried straight from the package for mee grob.
Bean thread vermicelli noodles are made from mung bean starch. These
translucent noodles are bland and take on the flavours of the sauce or
broth. They are merrily soaked or dipped into hot water to "cook". You
will often find these in 2 ounce bundles in packs of ten wrapped in pink
netting. These are called woon sen and the type used in this recipe.
Noodle Soup with Pork Meatballs (Yum Wunsen Sai Mu)
A lovely comforting Thai noodle soup with rich broth and flavour.
Condiments adjust the flavour to your taste with or without heat.
Please visit ThaiFood.bellaonline.com for even more great content about
Thai Food. To participate in free, fun online discussions, this site has
a community forum all about Thai Food located here -
I hope to hear from you sometime soon, either in the forum or in
response to this email message. I welcome your questions on ingredients
and techniques, and will help you prepare authentic healthy favourite
Thai cuisine in your own kitchen!!
Have fun passing this message along to family and friends, because we
all love free knowledge!
Mary-Anne Durkee, Thai Food Editor
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