🍽️ How to Make Benlou Taifen (Signature Thai Rice Noodles)

🧆 Ingredients

• 200g Thai rice noodles
• 100g shrimp or chicken (sliced)
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 tablespoon chili sauce
• 1 teaspoon sugar
• 2 cloves garlic (minced)
• 1/2 red bell pepper (sliced)
• 1/2 carrot (julienned)
• 2 green onions (chopped)
• 1 tablespoon vegetable oil
• Cilantro and crushed peanuts for garnish

🍳 Steps

1. Prepare the Ingredients:

   • Rice Noodles: Place the Thai rice noodles in a large bowl and cover with warm (not boiling) water. Gently separate the noodles with your fingers as they soak. Let them sit for 20–30 minutes until they are pliable but still slightly firm in the center. Drain thoroughly and set aside. If using dried noodles, check the package instructions for soaking time.
   • Shrimp: If using shrimp, peel and devein them. Rinse under cold water and pat dry with paper towels. Remove any shells or veins for a clean taste.
   • Chicken: If using chicken, slice it thinly against the grain for tenderness. Rinse the slices under cold water and pat dry.
   • Vegetables: Wash the red bell pepper, carrot, and green onions thoroughly. Remove seeds from the bell pepper and slice thinly. Peel and julienne the carrot. Chop the green onions, separating the white and green parts.
   • Garlic: Peel and finely mince the garlic cloves.

2. Prepare the Sauce:

   • In a small bowl, mix together the fish sauce, lime juice, chili sauce, and sugar. Stir until the sugar is dissolved. Taste and adjust the balance of sweet, sour, and spicy to your preference.

3. Cook the Protein:

   • Heat a large nonstick pan or wok over medium-high heat. Add the vegetable oil and swirl to coat.
   • If using shrimp: Add the shrimp in a single layer. Cook for 1–2 minutes per side until they turn pink and opaque. Remove and set aside.
   • If using chicken: Add the chicken slices and stir-fry for 3–4 minutes until they are no longer pink and the juices run clear. Remove and set aside.
   • Key Point: Do not overcook the protein; shrimp should be just opaque, and chicken should be cooked through but still moist.

4. Stir-Fry the Vegetables:

   • In the same pan, add a bit more oil if needed. Add the minced garlic and stir-fry for 10–15 seconds until fragrant but not browned.
   • Add the sliced bell pepper and julienned carrot. Stir-fry for 2–3 minutes until the vegetables are just tender but still crisp. Avoid overcooking to maintain their color and crunch.

5. Combine Noodles and Sauce:

   • Add the drained rice noodles to the pan with the vegetables. Pour the prepared sauce over the noodles.
   • Using tongs or chopsticks, gently toss everything together to coat the noodles evenly. If the noodles stick, add a splash of water to loosen them.
   • Return the cooked shrimp or chicken to the pan. Toss to combine and heat through for 1–2 minutes.
   • Key Point: Stir gently to avoid breaking the noodles. Ensure the sauce is well distributed and the noodles are heated through but not mushy.

6. Finish and Serve:

   • Add the chopped green onions (both white and green parts) and toss briefly.
   • Transfer the noodles to serving plates. Garnish generously with fresh cilantro and crushed peanuts.
   • Serve immediately with lime wedges on the side for extra freshness.

Additional Tips:

• Taste the noodles before serving and adjust seasoning if needed—add more lime juice for tang, chili sauce for heat, or fish sauce for saltiness.
• For extra aroma, sprinkle a few fresh basil leaves or mint on top.
• If preparing ahead, keep the noodles and sauce separate until ready to serve to prevent sogginess.
• Always use fresh, high-quality ingredients for the best flavor and texture.

💡 Tips

• Adjust chili sauce and lime juice for preferred spice and tang.
• Use fresh herbs for extra aroma.
• Do not overcook noodles to keep them springy.
• Serve with lime wedges for added freshness.