This vibrant stir-fry combines the chewy texture of rice noodles with tender strips of chicken breast and fresh shrimp. The dish is tossed in a balanced sauce of fish sauce, sugar, lime juice, and a hint of chili heat, creating a perfect harmony of salty, sweet, and sour flavors. Crispy bean sprouts and green onions add a refreshing crunch, while roasted peanuts provide a rich, nutty finish. It&# 226;ÂÂs an ideal weeknight meal that comes together quickly but tastes like it took hours of care. Serve it hot for a satisfying, protein-packed dinner that brings the bright flavors of Thai street food straight to your home table.
Stir-Fried Rice Noodles
Description
This vibrant stir-fry combines the chewy texture of rice noodles with tender strips of chicken breast and fresh shrimp. The dish is tossed in a balanced sauce of fish sauce, sugar, lime juice, and a hint of chili heat, creating a perfect harmony of salty, sweet, and sour flavors. Crispy bean sprouts and green onions add a refreshing crunch, while roasted peanuts provide a rich, nutty finish. It&# 226;ÂÂs an ideal weeknight meal that comes together quickly but tastes like it took hours of care. Serve it hot for a satisfying, protein-packed dinner that brings the bright flavors of Thai street food straight to your home table.Ingredients
Directions
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Place rice noodles in a large bowl, cover with warm water, and soak for 45 minutes until tender but still firm. Drain well.
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Cut the chicken breast into 1 1/2-inch by 1/3-inch strips. Cut the shrimp in half lengthwise.
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In a small bowl, combine 1/2 cup water, fish sauce, sugar, lime juice, paprika, and red pepper. Stir until sugar dissolves and set aside.
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Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add chicken strips and stir-fry until cooked through and lightly browned. Remove chicken from the pan and set aside.
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Add another tablespoon of oil to the hot wok. Add the shrimp and stir-fry for 1-2 minutes until pink and opaque. Remove shrimp and set aside with the chicken.
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Add the remaining tablespoon of oil. Pour in the beaten egg and scramble until just set. Break into small curds and remove from pan.
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Add the soaked rice noodles to the hot wok. Pour the sauce mixture over the noodles. Toss constantly for 1-2 minutes until the noodles are evenly coated and heated through.
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Return the chicken and shrimp to the wok. Add the bean sprouts, green onions, and chopped garlic. Toss everything together for 1 minute until the vegetables are slightly wilted but still crisp.
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Add the scrambled egg back to the wok and toss gently to combine.
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Serve immediately, topped with crushed roasted peanuts.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 247.5kcal
- % Daily Value *
- Total Fat 5.4g9%
- Saturated Fat 1.5g8%
- Cholesterol 127.5mg43%
- Sodium 111.0mg5%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 46.5g93%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not overcook the rice noodles before stir-frying; they should remain slightly firm as they will continue to cook in the hot wok.
For a spicier dish, increase the amount of red pepper or add fresh chili slices.
You can substitute the chicken with tofu or beef for a different protein profile.
Bean sprouts should be added at the very end to maintain their crunch.
This dish is best served immediately while hot and fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the noodles may become softer upon reheating.
