Thai · Dinner
Thai Stir-Fried Noodles (High-Protein)
Wok-tossed rice noodles in the pad Thai style with three eggs and shrimp, tossed with tamarind-lime sauce, crushed peanuts, bean sprouts, and scallion. Sweet, sour, and savory in balance, finished with lime wedges and chili flakes, served hot straight from the wok.
$5
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
604Calories
50.2gProtein
21.1gFat
56.8gCarbs
13.4gSugar
5.4gFiber
2405mgSodium
534mgChol
5.2gSat Fat
680mgPotassium
142mgCalcium
4.8mgIron
2.1mcgVitamin B12
18mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Soak the dry rice noodles in warm water for 15–20 minutes until pliable but still firm, then drain. Mix tamarind paste, fish sauce, and brown sugar.
2
Heat
Warm vegetable oil in a wok over medium-high heat, add minced garlic, and sauté for 30 seconds until fragrant and just golden.
3
Sear
Add shrimp and sear over high heat for 2 minutes per side until pink and opaque throughout. Push to the side.
4
Scramble
Pour beaten eggs into the cleared space and scramble over medium heat for 1–2 minutes until just set but glossy.
5
Toss
Add drained noodles and sauce to the wok, tossing constantly over high heat for 2–3 minutes until glossy and evenly coated.
6
Finish
Add bean sprouts and scallion whites, tossing over high heat for 1 minute until sprouts soften slightly but retain crunch.
7
Plate
Transfer to a plate, scatter crushed peanuts, scallion greens, and chili flakes over top. Serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 eggs (150g), lightly beaten
- 5.2 oz150g dry rice noodles, soaked until pliable
- 6.4 oz180g raw shrimp, peeled and deveined
- 2 tbsp2 tbsp tamarind paste
- 3 tbsp3 tbsp fish sauce
- 2 tbsp2 tbsp brown sugar
- 1 cup90g bean sprouts
- 4 tbsp4 tbsp peanuts, roasted and crushed
- 22 scallion, white and green parts separated
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp vegetable oil
- 1/2 tsp1/2 tsp dried chili flakes
- 22 lime, cut into wedges
- 1/4 tsp1/4 tsp salt
