Thai · Dinner
Crispy Noodles With Sweet Sauce
Ground pork stir-fried with garlic and shallot, tossed with crisp-fried egg noodles coated in a sweet-savory sauce built from palm sugar, fish sauce, and tamarind. Topped with scallion, cilantro, and crushed peanuts, this Thai noodle dish balances caramelized sweetness against salty fish sauce funk and a tamarind sour edge.
$4
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
30.4gProtein
33.8gFat
48.6gCarbs
19.8gSugar
3.6gFiber
2210mgSodium
98mgChol
9.1gSat Fat
610mgPotassium
55mgCalcium
3.4mgIron
0.8mcgVitamin B12
9mgVitamin C
gluten-free-adaptable
sweet-heat
all-time-classics
Instructions
1
Prep
Boil egg noodles in salted water for 3 minutes until tender, then drain and spread on a tray to dry completely.
2
Fry
Heat 1 tablespoon vegetable oil in a wok over medium-high heat and fry the noodles for 4 to 5 minutes until golden and crisp at the edges.
3
Sauté
Add remaining oil and sauté minced garlic and sliced shallot over medium heat for 1 minute until softened and lightly golden.
4
Sear
Add ground pork and sear over medium-high heat for 4 to 5 minutes, breaking it up, until browned and no pink remains.
5
Reduce
Stir in fish sauce, brown sugar, and tamarind paste and simmer over medium heat for 2 to 3 minutes until sauce thickens and clings to pork.
6
Toss
Add crisped noodles and toss over medium heat for 1 minute until evenly coated and heated through.
7
Plate
Transfer to a plate and top with sliced scallion, chopped cilantro, crushed peanuts, sliced chili, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground pork
- 5 oz140g, dry weight egg noodles
- 4 cloves4 cloves garlic
- 22 shallot
- 4 tbsp4 tbsp fish sauce
- 4 tbsp4 tbsp brown sugar
- 2 tbsp2 tbsp tamarind paste
- 4 tbsp4 tbsp vegetable oil
- 22 scallion
- 2 tbsp2 tbsp cilantro leaves
- 2 tbsp2 tbsp peanuts
- 22 small red chili
- 22 lime wedge
