This Thai Fried Noodles dish is a classic street-food favorite that brings bold, savory flavors to your table. The recipe centers around flat rice noodles tossed in a rich blend of fish sauce, sweeteners, and aromatic spices. With options for shrimp, pork, or tofu, it offers flexibility for various tastes while maintaining that essential wok-hei char. The addition of crisp bean sprouts, peanuts, and fresh herbs provides a delightful textural contrast to the soft noodles. It is an excellent choice for busy weeknight dinners or casual gatherings where you want something satisfying and flavorful. The balance of salty, sweet, and slightly spicy notes makes this a crowd-pleaser that is quick to prepare yet feels like a restaurant-quality meal.
Thai Fried Noodles (2
Description
This Thai Fried Noodles dish is a classic street-food favorite that brings bold, savory flavors to your table. The recipe centers around flat rice noodles tossed in a rich blend of fish sauce, sweeteners, and aromatic spices. With options for shrimp, pork, or tofu, it offers flexibility for various tastes while maintaining that essential wok-hei char. The addition of crisp bean sprouts, peanuts, and fresh herbs provides a delightful textural contrast to the soft noodles. It is an excellent choice for busy weeknight dinners or casual gatherings where you want something satisfying and flavorful. The balance of salty, sweet, and slightly spicy notes makes this a crowd-pleaser that is quick to prepare yet feels like a restaurant-quality meal.Ingredients
Directions
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Place flat rice noodles in a large bowl and cover with lukewarm water. Let stand to soften for about 15 minutes if using fresh noodles, or 30 minutes if using dry noodles.
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Drain the noodles thoroughly and cut them into 6-inch lengths if desired. Set aside.
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In a small bowl, combine fish sauce (or soy sauce for vegan option), rice wine vinegar (or white vinegar), sugar, paprika (or chili powder), and ketchup (or tomato paste). Stir until smooth and set aside.
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Heat a wok or large sauté pan over high heat. Add vegetable oil and swirl to coat the pan evenly.
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Add minced garlic, ground dried red hot chili, and your choice of protein (shrimp, pork, or tofu). Stir-fry for 1 minute until the protein begins to cook.
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Stir in the drained noodles and the reserved sauce mixture. Toss and stir-fry for about 30 seconds to coat the noodles evenly.
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Push the noodles to one side of the wok. Pour in about a tablespoon more oil if needed, then add the lightly beaten eggs. Cook just until slightly set, then break them up and mix with the noodles.
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If using shrimp, add them now and stir-fry just until they turn pink, about 1-2 minutes.
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Add most of the bean sprouts, thinly sliced green onions, and 1/4 cup of chopped dry-roasted peanuts. Stir-fry for 1 to 2 minutes until the sprouts and onions are crisp-tender.
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Remove from heat and transfer to a serving plate. Sprinkle with chopped fresh cilantro, remaining 1/4 cup peanuts, and finely minced dried shrimp (optional).
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Garnish with remaining bean sprouts, cilantro sprigs, and lemon or lime wedges. Serve immediately, allowing diners to squeeze citrus juice to taste.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 76.6kcal
- % Daily Value *
- Total Fat 3.6g6%
- Saturated Fat 0.6g3%
- Cholesterol 11.9mg4%
- Sodium 320.1mg14%
- Total Carbohydrate 9.3g4%
- Dietary Fiber 0.6g3%
- Sugars 0.3g
- Protein 3.1g7%
* 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
For a vegan version, substitute fish sauce with soy sauce or tamari, and replace shrimp/pork with tofu or extra vegetables.
To prevent noodles from sticking, ensure they are well-drained before adding to the wok. You can toss them with a little oil after draining.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water to restore moisture.
Adjust the heat level by varying the amount of ground dried red hot chili or fresh minced chile used.
