Thai · Dinner
Thai Stir-Fried Noodles
Thai stir-fried noodles built on rice noodles tossed through a hot wok with scrambled egg, bean sprouts, scallion and garlic, finished with fish sauce, tamarind and a squeeze of lime. Sweet, sour and salty notes balance in a quick single-pan technique similar to pad thai, served warm with crushed peanuts and lime wedges.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
545Calories
21.8gProtein
19.5gFat
68.1gCarbs
21.4gSugar
3.8gFiber
1580mgSodium
423mgChol
3.8gSat Fat
485mgPotassium
100mgCalcium
4.2mgIron
0.9mcgVitamin B12
11mgVitamin C
gluten-free
sweet-heat
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Soak rice noodles in warm water 15-20 minutes until pliable; whisk fish sauce, tamarind paste and brown sugar into a sauce.
2
Heat the oil in a wok over medium-high heat, cook minced garlic 20 seconds until fragrant, then crack in eggs and scramble 1 minute until just set.
3
Add drained noodles and sauce to the wok; toss over high heat 2-3 minutes until glossy and evenly coated with scallion and bean sprouts, tossing until sprouts soften slightly.
4
Plate
Transfer to a plate, scatter crushed peanuts and chili flakes on top, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 5.2 oz150g dried rice noodles, soaked until pliable
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp tamarind paste
- 3 tbsp3 tbsp brown sugar
- 2 tbsp2 tbsp vegetable oil
- 4 cloves4 cloves garlic
- 1 cup90g bean sprouts
- 44 scallions
- 2 tbsp2 tbsp roasted peanuts
- 22 lime wedge
- 2 tsp2 tsp dried chili flakes, or to taste
