Thai Rice Noodles Recipe

RatingDifficultyIntermediate

?Thai rice noodles are a type of noodle made from rice flour and water. They are popular in Southeast Asia, particularly in Thailand, and are often used in stir-fries, soups, and salads. Thai rice noodles are usually white or light brown in color and have a chewy texture.

Yields1 Serving
Prep Time10 minsCook Time50 minsTotal Time1 hr
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 4 oz Dried rice noodles - medium size
 ¼ c Vegetable oil
 2 Garlic cloves; finely minced
 3 tb Chopped raw shrimp
 3 tb Lean ground pork
 1 ts Sugar
 1 tb Fish sauce
 1 ts Soy sauce
 2 ts Hot chili sauce
 2 Beaten eggs
 2 tb Tamarind sauce
 ¼ c Bean sprouts
 1 Scallion; sliced
 1 tb Salty preserved radish
 2 tb Coarsely ground peanuts (salted or unsalted)
 2 tb Sliced green onions
 2 Lemon wedges
 1 Cucumber


1

1. Soak noodles in hot water for 20 minutes, or until soft. Drain.

2

2. Heat oil in a wok or large skillet and saute garlic until golden. Add the shrimp and ground pork and stir-fry until lightly browned. Add the sugar, fish sauce, soy sauce, and chili sauce and stir-fry until the sugar dissolves. Pour in the beaten eggs, let them set slightly, then stir to scramble.

3

3. Add the noodles and stir-fry about 2 minutes. Push noodles to side of wok or skillet. Add the tamarind sauce and cook for 1 minute. Add the bean sprouts, scallions, radish, and stir-fry until bean sprouts are slightly cooked, about 1 minute. Stir noodles down into tamarind mixture and stir-fry until well-mixed.

4

4. Pile noodles on a serving dish and sprinkle with peanuts and scallions. Seed cucumber and slice lengthwise into 4 pieces. Place lemon and cucumber wedges on side of plate.

CategoryCuisine

Ingredients

 4 oz Dried rice noodles - medium size
 ¼ c Vegetable oil
 2 Garlic cloves; finely minced
 3 tb Chopped raw shrimp
 3 tb Lean ground pork
 1 ts Sugar
 1 tb Fish sauce
 1 ts Soy sauce
 2 ts Hot chili sauce
 2 Beaten eggs
 2 tb Tamarind sauce
 ¼ c Bean sprouts
 1 Scallion; sliced
 1 tb Salty preserved radish
 2 tb Coarsely ground peanuts (salted or unsalted)
 2 tb Sliced green onions
 2 Lemon wedges
 1 Cucumber

Directions

1

1. Soak noodles in hot water for 20 minutes, or until soft. Drain.

2

2. Heat oil in a wok or large skillet and saute garlic until golden. Add the shrimp and ground pork and stir-fry until lightly browned. Add the sugar, fish sauce, soy sauce, and chili sauce and stir-fry until the sugar dissolves. Pour in the beaten eggs, let them set slightly, then stir to scramble.

3

3. Add the noodles and stir-fry about 2 minutes. Push noodles to side of wok or skillet. Add the tamarind sauce and cook for 1 minute. Add the bean sprouts, scallions, radish, and stir-fry until bean sprouts are slightly cooked, about 1 minute. Stir noodles down into tamarind mixture and stir-fry until well-mixed.

4

4. Pile noodles on a serving dish and sprinkle with peanuts and scallions. Seed cucumber and slice lengthwise into 4 pieces. Place lemon and cucumber wedges on side of plate.

Thai Rice Noodles Recipe

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