This vibrant Thai noodle dish transforms simple flat rice noodles into a flavorful masterpiece. The key lies in the balance of salty fish sauce, sweet sugar, and tangy vinegar, creating a complex sauce that clings to every strand. Tossed with tender bean sprouts, sharp green onions, and crunchy roasted peanuts, this meal offers a delightful mix of textures. It is perfect for a quick weeknight dinner that feels like takeout. The high heat of the wok ensures the noodles develop a slight char, adding depth to the fresh, herbaceous notes of cilantro. Serve immediately for the best texture and flavor impact.
Thai Fried Noodles (2
Description
This vibrant Thai noodle dish transforms simple flat rice noodles into a flavorful masterpiece. The key lies in the balance of salty fish sauce, sweet sugar, and tangy vinegar, creating a complex sauce that clings to every strand. Tossed with tender bean sprouts, sharp green onions, and crunchy roasted peanuts, this meal offers a delightful mix of textures. It is perfect for a quick weeknight dinner that feels like takeout. The high heat of the wok ensures the noodles develop a slight char, adding depth to the fresh, herbaceous notes of cilantro. Serve immediately for the best texture and flavor impact.Ingredients
Directions
-
Soak the flat rice noodles in warm water according to package instructions until softened but still firm, then drain well.
-
In a small bowl, whisk together the fish sauce, rice wine vinegar, sugar, and paprika to create the sauce.
-
Heat a large wok or skillet over high heat and add the vegetable oil.
-
Add the minced garlic and ground chili, stirring constantly for 30 seconds until fragrant.
-
Add the pork pieces and stir-fry until browned and cooked through, about 3-4 minutes.
-
Push the meat to one side of the wok and pour the beaten eggs into the empty space, scrambling them lightly.
-
Add the shrimp to the wok and cook until pink and opaque, about 2-3 minutes.
-
Add the drained noodles to the wok and pour the prepared sauce over them.
-
Toss everything together vigorously for 2-3 minutes until the noodles are coated and heated through.
-
Add the bean sprouts and green onions, tossing for another minute until the vegetables are just wilted but still crisp.
-
Transfer the noodles to serving plates and garnish with chopped peanuts and fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 153.2kcal
- % Daily Value *
- Total Fat 7.2g12%
- Saturated Fat 1.2g6%
- Cholesterol 23.8mg8%
- Sodium 640.1mg27%
- Total Carbohydrate 18.5g7%
- Dietary Fiber 1.2g5%
- Sugars 0.6g
- Protein 6.2g13%
* 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
If making this vegan, substitute the fish sauce with soy sauce or tamari, and omit the eggs, shrimp, and pork. Use tofu or extra vegetables for protein.
For a spicier kick, use fresh minced chilies instead of ground dried chili.
Do not over-soak the rice noodles; they will continue to cook in the hot wok.
Serve immediately for the best texture. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
