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’s 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.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 2 cups
- 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.
