Thai · Dinner
Stir-Fried Noodles With Chicken And Egg
Thin rice noodles wok-tossed with diced chicken breast, scrambled egg, and bean sprouts in a soy-fish sauce mix, finished with scallion and crushed peanuts. Quick high-heat stir-fry technique delivers a savoury-sweet, slightly tangy noodle dish typical of Thai street-food stalls, served hot straight from the wok.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
589Calories
54.2gProtein
18.6gFat
56.3gCarbs
9.1gSugar
2.9gFiber
1780mgSodium
330mgChol
3.9gSat Fat
950mgPotassium
85mgCalcium
3.4mgIron
0.5mcgVitamin B12
12mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Soak dry flat rice noodles in warm water 10 minutes until pliable but firm, then drain well.
2
Sauté
Heat vegetable oil in a wok over high heat until shimmering; add minced garlic and stir 20 seconds until fragrant.
3
Fry
Add thinly sliced chicken breast and stir-fry over high heat 3 to 4 minutes until opaque throughout; push to one side, crack egg into empty space, scramble 1 minute until just set.
4
Toss
Add drained noodles, fish sauce, soy sauce, tamarind paste, and sugar to wok; toss continuously over high heat 2 to 3 minutes until glossy and evenly coated.
5
Finish
Add sliced bean sprouts and half the scallion, tossing 30 seconds over high heat until sprouts soften slightly but retain crunch.
6
Plate
Transfer noodles to plate, scatter remaining scallion and crushed peanuts on top, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 5.2 oz150g dry flat rice noodles
- 22 eggs
- 4 cloves4 cloves garlic
- 2 oz56g bean sprouts
- 22 scallion
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp tamarind paste
- 2 tsp2 tsp sugar-white
- 2 tbsp2 tbsp vegetable oil
- 2 tbsp2 tbsp roasted peanuts
