Thai Fried Noodles 2 Recipe

RatingDifficultyIntermediate

?Thai fried noodles are a popular dish in Thailand made with rice noodles, vegetables, and protein- typically chicken, shrimp, or pork. The dish is typically stir-fried with a sauce made with oyster sauce, soy sauce, and sugar.

Yields1 Serving
Prep Time15 minsCook Time1 hr 10 minsTotal Time1 hr 25 mins
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 rice noodles - cut about 1/8 inch wide, OR-
 1 lb Flat rice noodles - (fresh or dried)
 ¾ c Fish sauce; -OR-
 6 tb -Soy sauce
 4 ts Rice wine vinegar OR- distilled white vinegar
 2 tb Sugar
 4 ts High-quality paprika; -OR-
 ¼ c -Catsup or Tomato paste
 ½ c Vegetable oil OR more if needed
 8 oz Boneless pork OR- boned
 2 tb Minced or pressed garlic
 2 ts Ground dried red hot chili, OR-
 1 tb Minced fresh hot chile
 4 Eggs; lightly beaten
 8 oz Medium-sized shrimp - shelled and deveined, - tails left intact
 10 oz Fresh bean sprouts
 3 Green onions; thinly sliced
 ½ c Chopped dry-roasted peanuts - (unsalted)
 ¼ c Chopped fresh cilantro
GARNISH:
 minced dried shrimp
 cilantro sprigs
 or lime wedges


1

In a bowl, cover the noodles in lukewarm water and let stand to soften, about 15 minutes for fresh noodles or about 30 minutes for dry noodles. Drain and cut into 6-inch lengths, if desired. Set aside.

2

In a small bowl, combine the fish sauce, vinegar, sugar, and paprika, catsup, or tomato paste. Set aside.

3

Heat a wok or saute pan over high heat. Add the oil and swirl to coat the pan. Add the pork or chicken, garlic, and chili and stir-fry for 1 minute. Stir in the drained noodles and the reserved fish sauce mixture and stir-fry about 30 seconds. Push the noodles to one side, pour in about a tablespoon more oil, if necessary, and add the eggs; cook just until slightly set, then break them up. Add the shrimp and stir-fry just until they turn pink. Add most of the bean sprouts, the green onion, and 1/4 cup of the peanuts and stir-fry until the sprouts and onions are crisp-tender, 1 to 2 minutes. Remove from the heat and transfer to a serving plate.

4

Sprinkle with the chopped cilantro, remaining 1/4 cup peanuts, and dried shrimp. Garnish with the remaining bean sprouts, cilantro sprigs, and lemon or lime wedges, and serve immediately. Diners squeeze lemon or lime juice to taste.

CategoryCuisine

Ingredients

 rice noodles - cut about 1/8 inch wide, OR-
 1 lb Flat rice noodles - (fresh or dried)
 ¾ c Fish sauce; -OR-
 6 tb -Soy sauce
 4 ts Rice wine vinegar OR- distilled white vinegar
 2 tb Sugar
 4 ts High-quality paprika; -OR-
 ¼ c -Catsup or Tomato paste
 ½ c Vegetable oil OR more if needed
 8 oz Boneless pork OR- boned
 2 tb Minced or pressed garlic
 2 ts Ground dried red hot chili, OR-
 1 tb Minced fresh hot chile
 4 Eggs; lightly beaten
 8 oz Medium-sized shrimp - shelled and deveined, - tails left intact
 10 oz Fresh bean sprouts
 3 Green onions; thinly sliced
 ½ c Chopped dry-roasted peanuts - (unsalted)
 ¼ c Chopped fresh cilantro
GARNISH:
 minced dried shrimp
 cilantro sprigs
 or lime wedges

Directions

1

In a bowl, cover the noodles in lukewarm water and let stand to soften, about 15 minutes for fresh noodles or about 30 minutes for dry noodles. Drain and cut into 6-inch lengths, if desired. Set aside.

2

In a small bowl, combine the fish sauce, vinegar, sugar, and paprika, catsup, or tomato paste. Set aside.

3

Heat a wok or saute pan over high heat. Add the oil and swirl to coat the pan. Add the pork or chicken, garlic, and chili and stir-fry for 1 minute. Stir in the drained noodles and the reserved fish sauce mixture and stir-fry about 30 seconds. Push the noodles to one side, pour in about a tablespoon more oil, if necessary, and add the eggs; cook just until slightly set, then break them up. Add the shrimp and stir-fry just until they turn pink. Add most of the bean sprouts, the green onion, and 1/4 cup of the peanuts and stir-fry until the sprouts and onions are crisp-tender, 1 to 2 minutes. Remove from the heat and transfer to a serving plate.

4

Sprinkle with the chopped cilantro, remaining 1/4 cup peanuts, and dried shrimp. Garnish with the remaining bean sprouts, cilantro sprigs, and lemon or lime wedges, and serve immediately. Diners squeeze lemon or lime juice to taste.

Thai Fried Noodles 2 Recipe

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