Thai · Dinner
Thai Stir-Fried Noodles (Low-Calorie)
Egg-forward Thai stir-fried rice noodles with tamarind-lime sauce, bean sprouts and scallion, finished with crushed peanuts and chili flakes. Cooking oil and sugar are minimized to keep the dish bright and tangy rather than heavy, maintaining the classic pad Thai balance of sweet, sour and salty flavours.
$4
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
392Calories
18.4gProtein
11.8gFat
58.1gCarbs
11.2gSugar
3.6gFiber
1290mgSodium
344mgChol
2.5gSat Fat
420mgPotassium
85mgCalcium
3.1mgIron
0.6mcgVitamin B12
9.5mgVitamin C
gluten-free-adaptable
low-calorie
low-calorie
Instructions
1
Prep
Soak rice noodles in warm water for 10 minutes until pliable, then drain. Whisk together fish sauce, tamarind paste, sugar and lime juice.
2
Heat vegetable oil in a wok over medium-high heat. Add minced garlic and thinly sliced shallot, stirring for 30 seconds until softened and golden.
3
Pour in beaten egg and scramble for 45 seconds until just set but glossy. Break into curds and mix through.
4
Add drained noodles and sauce to the wok; toss constantly over high heat for 2-3 minutes until glossy and liquid is absorbed.
5
Add bean sprout and scallion; toss over high heat for 1 minute until sprouts are wilted but still crunchy.
6
Plate
Transfer noodles to a plate, scatter crushed peanut and chili flakes over the top, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs, beaten
- 5.2 oz150g dry rice noodles, soaked until pliable
- 4 tsp4 tsp fish sauce
- 2 tbsp2 tbsp tamarind paste
- 2 tsp2 tsp brown sugar
- 4 tsp4 tsp lime juice
- 2 tsp2 tsp vegetable oil
- 4 cloves4 cloves garlic
- 1 oz28g shallot
- 2.8 oz80g bean sprout
- 22 scallion, cut into 1-inch pieces
- 2 tbsp2 tbsp peanut, crushed
- 1/2 tsp1/2 tsp dried chili flakes
- 22 lime wedge, for serving
