Rice Noodles
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QUALITY FOODS SINCE 1923
ATA S T E O F T H A I . C O M
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Drunken Noodles
Spicy Thai Noodles
According to legend, these noodles are the Thai
sure-cure for a hangover.
Add a little spice to your life with these quick,
easy noodles. A fast and delicious side, this recipe
is easily doubled and tripled if you’re feeding a
crowd.
Peanut Chicken & Vegetables
A Taste of Thai Peanut Sauce Mix makes this a
delicious, easy-to-prepare noodle dish.
Pad Thai
Thailand’s most popular dish comes home with A
Taste of Thai Pad Thai Sauce.
Peanut Noodles Primavera
This vegetable sauté uses A Taste of Thai Peanut
Sauce Mix and Coconut Milk for added flavor.
Great as an entrée or a side.
Noodles with Chicken and Asparagus
This sweet and salty sauce complements the
delicate flavors of asparagus and chicken.
Noodles with Pork and Kale (Mee Sapam)
Peanut Noodles Quick Meal with
Chicken
This recipe is a specialty from Phuket, the
southern part of Thailand.
Customize your A Taste of Thai Peanut Noodles
Quick Meal by adding a bit of leftover chicken
and chopped tomato. See side of box for
additional suggestions, variations are limitless.
Rice Noodles with Sesame Basil Pesto
This recipe is easy, fast, low-fat and wheat-free.
Some days you can have it all.
Thai Beef Noodle Soup
This flavorful soup is a favorite in small Bangkok
restaurants.
RICE NOODLES
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A TA S T E O F T H A I
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A TASTE OF THAI A Taste of Thai is a line
of authentic Thai products, including: seasonings,
sauces, coconut milks, curry pastes and rice
products imported direct from Thailand. All of
our products are gluten-free and delicious!
Thank you.
atasteofthai.com
QUALITY FOODS SINCE 1923
Odense Quality baking ingredients imported from
Denmark. Odense Almond Paste adds rich flavor
to some of your favorite recipes. Odense Marzipan
taps your creative side and lets you decorate for all
occasions.
Notta Pasta These delicious noodles, made from
rice, better absorb the flavors of the sauces and
seasonings used in your favorite dishes! And,
they’re gluten free.
odense.com
RICE NOODLES
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A TA S T E O F T H A I
Drunken
Noodles
According to legend, these noodles
are the Thai sure-cure for a
hangover.
YIELD
DIRECTIONS
4 servings
1. Soak noodles according to directions for stirfry.
2. In a large skillet or wok heat oil. Add garlic
and brown lightly. Add onions, tomatoes, red
bell pepper and green beans; stir-fry lightly
1-2 minutes.
3. Add drained Rice Noodles, stir to combine.
Add lime juice, Garlic Chili Pepper Sauce,
soy sauce, brown sugar and salt stirring
continuously until noodles are firm but tender
(al dente). Serve and enjoy.
TIME
40 minutes
INGREDIENTS
1/2-16 oz box (8 oz) A Taste of Thai Wide Rice
Noodles
4 tablespoons vegetable oil
3 tablespoons chopped garlic
2 small onions, chopped
2 large tomatoes, chopped
1 red bell pepper, chopped
2 cups cleaned and cut green beans
Juice of one lime
1/4 cup A Taste of Thai Garlic Chili Pepper Sauce
1/3 cup soy sauce
1/2 cup brown sugar, firmly packed
1 teaspoon salt
RICE NOODLES
4
A TA S T E O F T H A I
Peanut Chicken
& Vegetables
A Taste of Thai Peanut Sauce Mix
makes this a delicious, easy-toprepare noodle dish.
YIELD
DIRECTIONS
Serves 4
1. Soak Rice Noodles according to directions for
stir-fry.
2. Heat oil in large skillet over high heat. Add
chicken, vegetables and Fish Sauce. Sauté 3
minutes.
3. Add Coconut Milk and Peanut Sauce Mix
(both inner envelopes). Bring to boil while
stirring and boil 3 minutes. Add drained
noodles and combine. Stirring, cook until
noodles are firm but tender.
TIME
20 minutes to assemble
INGREDIENTS
1/2 - 16 oz box (8 oz) A Taste of Thai Rice
Noodles
1 tablespoon oil
1 1/4 lbs boneless, skinless chicken breast, thinly
sliced
3 cups favorite chopped vegetables
1 tablespoon A Taste of Thai Fish Sauce, or 1
teaspoon salt
1-13.5 oz can A Taste of Thai Coconut Milk
1-3.5 oz box A Taste of Thai Peanut Sauce Mix
RICE NOODLES
5
A TA S T E O F T H A I
Peanut Noodles
Primavera
This vegetable sauté uses A Taste
of Thai Peanut Sauce Mix and
Coconut Milk for added flavor.
Great as an entrée or a side.
YIELD
DIRECTIONS
4 servings
1. Prepare Rice Noodles according to package for
sauté.
2. In a large nonstick skillet or wok, heat oil over
medium high heat.
3. Add vegetables and stir-fry until vegetables are
tender crisp. Drain in a colander.
4. Add Coconut Milk and Peanut Sauce Mix
(both inner envelopes) to the skillet. Mix
together well. Bring to a boil and simmer for
2 minutes.
5. Add the drained Rice Noodles, stirring
constantly. Stir-fry until noodles are still firm
yet tender.
6. Add the vegetables and toss until well mixed
and heated through.
7. Pour into your favorite serving platter and
serve.
TIME
Total time: 20-30 minutes (depending on width of
noodle used).
INGREDIENTS
1/2-16 oz box (8 oz) A Taste of Thai Rice
Noodles, any width
2 tablespoons oil
4 cups vegetables of your choice, sliced thinly
1-13.5 oz can A Taste of Thai Coconut Milk
1-3.5 oz box A Taste of Thai Peanut Sauce Mix
*NOTE: Garnish with fresh chopped cilantro,
bean sprouts or chopped peanuts.
RICE NOODLES
6
A TA S T E O F T H A I
Noodles with
Pork and Kale
(Mee Sa-pam)
This recipe is a specialty from
Phuket, the southern part of
Thailand.
YIELD
DIRECTIONS
4 servings
1. Soak Rice Noodles according to box
directions.
2. In a small bowl mix together Fish Sauce,
brown sugar, ketchup, soy sauce, and lime
juice. Set aside.
3. Add oil to a large skillet and heat over a
medium high heat. Add ginger and garlic.
Cook one minute or until fragrant. Add pork
and stir-fry until just cooked (meat will turn
opaque).
4. Add reserved Fish Sauce mixture to meat and
combine. Cook one minute. Drain noodles
and add to meat. Stir-fry noodles until
covered with sauce and just tender (al dente).
5. Add kale. Stir-fry until it turns dark green and
is combined with ingredients. Sprinkle with
sesame seeds if desired. Serve immediately.
TIME
25 minutes to prep
10 minutes to cook
Total time: 35 minutes
INGREDIENTS
1/2-16 oz box (8 oz) A Taste of Thai Thin Rice
Noodles
2 scant tablespoons A Taste of Thai Fish Sauce
2 tablespoons brown sugar
2 tablespoons ketchup
1 tablespoon soy sauce
1 tablespoon fresh lime juice
2 tablespoons oil
1 tablespoon minced ginger
1 tablespoon minced garlic
1 lb pork loin, thinly sliced
4 cups kale, cut into thin strips
*Optional garnish: 2 tablespoons toasted sesame
seeds
RICE NOODLES
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A TA S T E O F T H A I
Rice Noodles
with Sesame Basil
Pesto
This recipe is easy, fast, low-fat and
wheat-free. Some days you can have
it all.
YIELD
DIRECTIONS
Serves 4
1. Preheat oven to 300°F. Put a large pot of
water on to boil, with one tablespoon salt.
2. Spread sesame seeds on pan. Toast in oven for
about 2 minutes or until golden. Watch them
carefully so they don’t burn. Remember brown
means bitter!
3. Put basil leaves, garlic, toasted sesame seeds,
chili oil, olive oil, vinegar, sugar, and salt in
blender. Blend until smooth.
4. When water boils, add Rice Noodles. Stir to
separate noodles.
5. Boil noodles according to directions on box,
until tender but firm (al dente).
6. Drain noodles and very briefly rinse with
lukewarm water. Return noodles to pot and
toss with sauce. Enjoy!
TIME
20 minutes from start to finish
INGREDIENTS
1/2-16 oz box (8 oz) A Taste of Thai Rice Noodles
2 tablespoons sesame seeds
1 cup firmly packed basil leaves, stems removed
4 cloves garlic
2 tablespoons hot chili oil
2 tablespoons olive oil
2 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon salt
RICE NOODLES
8
A TA S T E O F T H A I
Spicy Thai
Noodles
Add a little spice to your life with
these quick, easy noodles. A fast and
delicious side, this recipe is easily
doubled and tripled if you’re feeding
a crowd.
YIELD
DIRECTIONS
4 servings
1. For sauce; whisk together brown sugar, Fish
Sauce, Garlic Chili Pepper Sauce and lime
juice. Set aside.
2. In wok or large skillet, heat oil over a high
heat. Add garlic and white parts of scallions.
Stir-fry 2 minutes until soft but not brown,
then push to one side of skillet. Add eggs and
scramble quickly.
3. Drain Rice Noodles and add to skillet with
sauce. Stir-fry 1 minute coating noodles well.
4. Add bean sprouts and cilantro. Stir-fry until
ingredients are mixed and noodles are firm
but tender. Serve hot, garnished with scallion
greens and lime wedges.
TIME
20 minutes
INGREDIENTS
1/2- 16 oz (8 oz) A Taste of Thai Thin Rice
Noodles, soaked according to directions
1/4 cup dark brown sugar, firmly packed
2 tablespoons A Taste of Thai Fish Sauce
1 1/2 tablespoons A Taste of Thai Garlic Chili
Pepper Sauce
2 limes, (2 tablespoons juice & 4 wedges)
2 tablespoons oil
3 large cloves garlic, finely minced
4 scallions, chopped (white & light green parts
separated from dark green parts)
2 eggs, beaten
2 cups bean sprouts
1/4 cup chopped cilantro
*Optional: One half pound deveined shrimp,
ground turkey, or pork may be added with the
garlic and scallions. Just stir-fry until cooked
through, and proceed with recipe.
RICE NOODLES
9
A TA S T E O F T H A I
Pad Thai
Thailand’s most popular dish comes
home with A Taste of Thai Pad Thai
Sauce.
YIELD
DIRECTIONS
4 servings
1. Soak Rice Noodles according to directions for
stir-fry on box.
2. In a wok or large skillet, heat 2 tablespoons of
the oil.
3. Add egg and scramble lightly, about 20
seconds. (May add optional chicken, pork or
shrimp, stir-fry until cooked through.)
4. Add remaining oil and drained noodles. Stirfry 4-7 minutes or until noodles are firm but
tender.
5. Add scallions, peanuts and Pad Thai Sauce.
Stir-fry 1 minute or until combined. Stir
in bean sprouts. Serve hot, garnished with
cilantro and lime wedges.
TIME
10-15 minutes to assemble
12-15 minutes to cook
Total time: 30 minutes
INGREDIENTS
1/2-16 oz box (8 oz) A Taste of Thai Rice Noodles
4 tablespoons oil, divided
1 egg, beaten
Optional: 1/2 lb chopped chicken, pork or raw
shrimp, deveined
4 scallions, chopped
1/2 cup coarsely chopped peanuts
1-3.25 oz box A Taste of Thai Pad Thai Sauce
2 cups bean sprouts
Garnish: chopped cilantro and lime wedges
RICE NOODLES
10
A TA S T E O F T H A I
Noodles with
Chicken and
Asparagus
This sweet and salty sauce
complements the delicate flavors of
asparagus and chicken.
YIELD
DIRECTIONS
Serves 4
1. Soak Rice Noodles according to directions on
box for stir-fry.
2. Heat oil in a large skillet over medium-high
heat. Add garlic and stir-fry until golden. Add
Fish Sauce and chicken. Stir-fry until done.
3. Add soy sauce, Garlic Chili Pepper Sauce, and
brown sugar. Mix until sugar is dissolved.
4. Add drained Rice Noodles and asparagus. Stirfry until noodles are firm but tender. Serve
and enjoy.
TIME
30 minutes
INGREDIENTS
1/2-16 oz box (8 oz) A Taste of Thai Thin Rice
Noodles
2 tablespoons oil
6 cloves garlic, minced
1 tablespoon A Taste of Thai Fish Sauce or 1
teaspoon salt
1 lb boneless skinless chicken, thinly sliced
2 tablespoons soy sauce
1 tablespoon A Taste of Thai Garlic Chili Pepper
Sauce
1 tablespoon brown sugar
1/2 lb (8 oz) thin* asparagus spears, cut into twoinch pieces
*If thicker asparagus is used, boil in salted water
2-3 minutes, drain and immediately cool in ice
water. Drain well.
RICE NOODLES
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A TA S T E O F T H A I
Peanut Noodles
Quick Meal with
Chicken
Customize your A Taste of Thai
Peanut Noodles Quick Meal by
adding a bit of leftover chicken and
chopped tomato. See side of box for
additional suggestions, variations are
limitless.
YIELD
DIRECTIONS
1-2 servings
1. Microwave according to box instructions.
Stir in chicken and tomato at the end of step
three.
2. Microwave for one minute more. Close carton,
let rest 1 minute. Sprinkle with cilantro or
scallions if desired. Serve immediately.
TIME
4 minutes cooking time
1 minute resting time
INGREDIENTS
1-5.25 oz box A Taste of Thai Peanut Noodles
Quick Meal
1/2 cup chopped, cooked chicken
1/2 small tomato, chopped (about 1/3 cup)
Optional:
Chopped cilantro or scallions
RICE NOODLES
12
A TA S T E O F T H A I
Thai Beef Noodle
Soup
This flavorful soup is a favorite in
small Bangkok restaurants.
YIELD
DIRECTIONS
6-2 cup servings
1. Put a large pot of salted water on to boil.
2. Heat 2 tablespoons of oil over a medium-high
heat in a large skillet or soup pot. Pan-fry
steak 3-4 minutes on each side for medium
rare. Remove to plate.
3. Reduce heat to medium and sauté garlic in
pan drippings until golden. Add mushrooms
and stir-fry until juices start to release.
4. Add celery, scallions and cinnamon. Stirring,
cook for one minute.
5. Add broth, Fish Sauce, and Garlic Chili
Pepper Sauce to vegetables. Bring to a boil.
Boil for 2 minutes and turn heat to low.
6. Meanwhile, slice beef into thin strips and set
aside. Add any accumulated juices to soup.
7. Boil noodles according to box directions.
Rinse in cold water and drain. Toss with
remaining oil to keep noodles separate.
8. Just before serving, add bean sprouts to soup
and stir for one minute.
9. Divide noodles between 6 bowls, top with
reserved steak and ladle soup over. Garnish
with cilantro and serve.
TIME
15 minutes to assemble
25 minutes to cook
Total time: 40 minutes
INGREDIENTS
1/2-16 oz box (8oz) A Taste of Thai Thin Rice
Noodles
3 tablespoons oil, divided
1 lb steak, top round or NY strip
1 tablespoon minced garlic
1-8 oz package sliced mushrooms
1/2 cup celery, sliced on thin diagonal
1/2 cup scallions, sliced thinly
1/2 teaspoon ground cinnamon
4-14 1/2 oz cans beef broth
2 tablespoons A Taste of Thai Fish Sauce
1 tablespoon A Taste of Thai Garlic Chili Pepper
Sauce
1 cup bean sprouts, rinsed
Garnish:
Chopped cilantro
RICE NOODLES
13
A TA S T E O F T H A I
QUALITY FOODS SINCE 1923
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