VeggieBoards banner

1 - 12 of 12 Posts

·
Registered
Joined
·
278 Posts
Discussion Starter · #1 ·
Ok so since going vegan, I've been looking out for different foods and I REALLY like the <span>thai kitchen noodle cart</span> <span>roasted garlic</span> <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br>
I figured that I could duplicate the recipie myself by using garlic powder and the other spices listed in the ingredients. I made it exactly the same way, using the same amount of oil, and it was dry! So I added more oil, and it still just wasnt right at all <img alt="" class="inlineimg" src="/images/smilies/sad.gif" style="border:0px solid;" title=":("> Has anyone else ever tried to do this? I'm trying to find the ingredients online to show you, but havent found them yet. Its basically the noodles, a packet of oil, and a packet of garlic and spices.<br><br><br><br>
i thought it'd be great to make it from scratch, cause a box is a small serving, although i usually add some veggies, it's over 3 dollars, and i can get a pack of rice noodles thats 5 times bigger for about 2 dollars....<br><br><br><br>
if anyone knows anything i should try, i'd appreciate it!
 

·
Registered
Joined
·
12,132 Posts
I cook rice noodles all the time. Are you using fresh noodles or dry? I don't think I could help you duplicate a dish I've never eaten but if you describe it more I might be able to offer some tips.<br><br><br><br>
I'd ditch the garlic powder for starters and use the fresh stuff if you can, or bottle if fresh is utterly out of the question. Why duplicate when you can go one better?
 

·
Banned
Joined
·
1,524 Posts
Try rinsing and cooling the noodles before adding the oil, then quickly reheat - if you haven't tried that yet.
 

·
Registered
Joined
·
9,260 Posts
A lot of dishes that involve rice noodles need the noodles to be presoaked in cold water until they are flexible. (Echoing Nigel here.)
 

·
Registered
Joined
·
0 Posts
oooh dont ask me.. I attempted pad thai a few days ago that was so bad, neither my husband NOR I could eat it. The rice noodles were so mushy they might as well been mashed potatos. I think I actually took a photo because it was so disgusting. <img alt="" class="inlineimg" src="/images/smilies/sad.gif" style="border:0px solid;" title=":("> Good luck to you though!!
 

·
Registered
Joined
·
278 Posts
Discussion Starter · #7 ·
they were dry noodles, just the kind you get in a package at the grocery store... i'd forgotten about cooling the noodles. one of my friends did that, but i never thought of it, cause the ones in the package always came out just fine without doing that. I'll give that a try <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br><br><br>
I was just using garlic powder cause i think that's what was in the instant one, and i wanted to see if i could make it the easiest way possible, to have something quick at lunch. at work somedays we have to be super quick!
 

·
Registered
Joined
·
11,049 Posts
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Rhythm B Free</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Is there such a thing as brown rice noodles?</div>
</div>
<br>
There are brown rice noodles. Look around the noodle section in any Asian store. You can find them in most health-food stores too, in the pasta section.<br><br><br><br>
If you're wanting brown-rice noodles for added nutritional benefit, read the labels, because many brands aren't signficantly different in nutrition between regular and brown rice noodles, they do have a little more texture however.
 

·
Registered
Joined
·
2,339 Posts
Okay... these are the ingredients listed: Ingredients: RICE NOODLES: Rice, water, tapioca. SEASONING PACKET: Sugar, spices (garlic, carrot, green onion, chili, ginger, basil), salt hydrolyzed corn protein, autolyzed yeast, sunflower oil, natural flavor, matltodextrin, soybean oil, natural carmel color. OIL PACKET: Soybean oil, garlic, shallot.<br><br><br><br>
Would you really want to make something from scratch that has so many additives? If you cut out the additives, it's really not going to have much flavor anyway.<br><br><br><br>
Here's the basics of how to make thai noodles:<br><br><br><br>
Fry up some chopped garlic, cut some greens, and get a bunch of thai condiments. I also get some pre-fried tofu.<br><br><br><br>
Boil some broth. Usually they use chicken stock -- I haven't yet experiemented with veggie stock, so I just use water.<br><br><br><br>
Put the amount of noodles, greens, and other ingredients like tofu that you want strainer and soak it in the boiling water/broth for a few minutes until the noodles are cooked. It really doesn't take long at all.<br><br><br><br>
Top it off with some fried garlic, condiments, chopped peanuts if you like them, and stir it up. If you're using broth, pour some broth in there and make it a soup. If not, eat it dry. It's good regardless.<br><br><br><br>
Yummiest stuff in the world.
 

·
Banned
Joined
·
1,774 Posts
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Mskedi</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Would you really want to make something from scratch that has so many additives? If you cut out the additives, it's really not going to have much flavor anyway.</div>
</div>
<br><br><br>
Yeah, you gotta make sure you add something salty like a vegetarian stock along with the other spices otherwise it's very bland. My partner makes a really tasty noodle soup that way.
 

·
Registered
Joined
·
278 Posts
Discussion Starter · #12 ·
it's official, i just dont think i can master these noodles... i've tried shocking them.. adding more oil... undercooking them... they are just not the same as the more expensive instant package. i dont get it...
 
1 - 12 of 12 Posts
Top