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    You are in: Home / Recipes / Pad Sieu (Thai Rice Noodles) Recipe
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    Pad Sieu (Thai Rice Noodles)

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on May 29, 2003

      This is a good Pad Sieu recipe. Be careful to follow the ingredient portions because I messed up on my first try. My package of rice noodles was 7 ounces and that turned out to be a bit too much...4 ounces was better. If you increase the amount of noodles, meat and vegetables, make sure you increase the amount of seasonings (that's where I messed up). My second try proved this recipe to be a winner! Give it a shot, Thanks HeatherFeather!

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    • on December 26, 2010

      Excellent dish! Made it with shrimp, and DH loved it. Next time I'll try it with chicken. This really is easy and versatile, and incredibly tasty! I followed the instructions exactly except that I used Indonesian sweet soy sauce because that's what I had. It's less thick than the Thai one but don't think that it affected the taste.
      Thanks for posting this keeper! Made for PARTY event 2010.

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    • on February 26, 2007

      Great dish and so flexible, I've made it four times now and have made it with shrimp, salmon, pork, as well as with chicken. I like peas in my oriental dishes so in went about a cup of frozen peas (thawed before blending in). Instead of the soy sauce, fish sauce and thai vinegar I went the easy way and used House of Tsang Saigon Sizzle Stir-Fry Sauce. This also eliminates the need for the flour or corn startch.

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    Nutritional Facts for Pad Sieu (Thai Rice Noodles)

    Serving Size: 1 (94 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 232.2
     
    Calories from Fat 168
    72%
    Total Fat 18.7 g
    28%
    Saturated Fat 5.4 g
    27%
    Cholesterol 138.2 mg
    46%
    Sodium 477.5 mg
    19%
    Total Carbohydrate 3.3 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.3 g
    1%
    Protein 12.5 g
    25%

    The following items or measurements are not included:

    canola oil

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