The best Thai noodling recipe and a step-by-step guide to cooking Thai noodles catfish and shrimp in a pan.

Read moreThai noodling catfishes are a dish you can’t get enough of and are a staple in Thai restaurants all over the world.

A classic dish that has been popular for centuries, these catfish are cooked in a sauce with fish sauce and rice.

These catfish is usually made in a big pot of water, but it can be done in any size pot.

This recipe is the best way to make Thai noodled catfish or shrimp.

Thai catfish with rice and fish sauceIngredients 1 Thai noodly catfish (about 10 to 12cm long)1 medium sized fish head (or about 2cm long and up to 2cm wide)1 tablespoon salt 1 tablespoon fish sauce (to taste)2 tablespoons rice vinegar (or vinegar and soy sauce)2 tablespoon water1 tablespoon rice vinegar or vinegar and waterMethod First, rinse the Thai noody with cold water to remove any excess water.

Heat the water to the boil.

Add the Thai noodles and fish heads, cover, and let them simmer for 10 minutes.

Once the noodles are cooked, drain the water, rinse them with cold brine, and set aside.

Now add the fish sauce, rice vinegar, water, and rice vinegar.

Stir the noodles well to combine.

Set aside.

To cook the catfish, add the chicken and cook for 10 to 15 minutes.

Add rice vinegar and salt to taste.

Cook the catfish for another 5 minutes on each side.

Once cooked, set aside and keep warm.

Add the fish heads and cook until they are just tender.

Add salt, fish sauce or rice vinegar to taste, and cook the fish until it’s done.

Serve the Thai catfish on its own with rice or with rice noodles and sauce.