Thai · Dinner
Thai Stir-Fried Rice Noodles with Egg (Low-Calorie)
Thai stir-fried flat rice noodles with scrambled egg, bean sprouts, and scallion in a tamarind-lime sauce, cooked quickly over high heat with minimal oil. Finished with crushed peanuts, fresh lime, and chili flakes for tangy, savory-sweet flavor.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
378Calories
14.8gProtein
10.9gFat
57.6gCarbs
9.8gSugar
3.9gFiber
890mgSodium
186mgChol
2.4gSat Fat
420mgPotassium
72mgCalcium
2.9mgIron
0.5mcgVitamin B12
14mgVitamin C
vegetarian
low-calorie
low-calorie
Instructions
1
Prep
Soak the dry flat rice noodles in warm water for 10–15 minutes until pliable but firm, then drain well.
2
Whisk
In a small bowl, whisk together tamarind paste, soy sauce, and brown sugar until the sugar dissolves into a smooth sauce.
3
Sauté the minced garlic in vegetable oil over medium-high heat for 20 seconds until fragrant, then crack in the egg and scramble for 30–45 seconds until just set but glossy.
4
Add drained noodles and tamarind sauce to the wok, tossing over high heat for 2–3 minutes until noodles soften and coat evenly with sauce.
5
Toss in the bean sprout and sliced scallion, cooking over high heat for 1 minute until sprouts are tender-crisp.
6
Plate
Transfer to a plate, scatter with remaining scallion, crushed peanut, and chili flakes, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g dry flat rice noodles, soaked until pliable
- 22 eggs
- 1 cup90g bean sprout
- 44 scallion
- 2 tbsp2 tbsp tamarind paste
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp brown sugar
- 2 tsp2 tsp vegetable oil
- 2 clove2 clove garlic
- 2 tbsp2 tbsp peanut
- 22 lime wedge
- 1/2 tsp1/2 tsp dried chili
