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Thai Fried Noodles (3

Thai Fried Noodles (3 recipe image
This vibrant Thai Fried Noodles dish delivers an authentic burst of flavor with every bite. The combination of savory fish sauce, tangy lime juice, and a hint of sweetness from palm sugar creates a perfectly balanced sauce that clings to the tender rice vermicelli. Fresh bean sprouts and green onions add a delightful crunch and freshness, while succulent shrimp provide a satisfying protein boost. Ideal for a quick weeknight dinner or a light lunch, this recipe captures the essence of street-style Thai cuisine in under 40 minutes. It is simple enough for novice cooks yet complex enough to impress guests, making it a reliable favorite for any home kitchen.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 99.5
Description
This vibrant Thai Fried Noodles dish delivers an authentic burst of flavor with every bite. The combination of savory fish sauce, tangy lime juice, and a hint of sweetness from palm sugar creates a perfectly balanced sauce that clings to the tender rice vermicelli. Fresh bean sprouts and green onions add a delightful crunch and freshness, while succulent shrimp provide a satisfying protein boost. Ideal for a quick weeknight dinner or a light lunch, this recipe captures the essence of street-style Thai cuisine in under 40 minutes. It is simple enough for novice cooks yet complex enough to impress guests, making it a reliable favorite for any home kitchen.
Ingredients
  • 3 tablespoon Vegetable oil
  • 4 Cloves Garlic
  • 1 tablespoon Fish sauce
  • 3 tablespoon Lime juice
  • 1 teaspoon Crushed palm sugar
  • 2 Eggs Beaten
  • 12 oz Rice vermicelli
  • 4 oz Peeled shrimp
  • 4 oz Bean sprouts
  • 4 Green onions Sliced
Directions
  1. 1
    Soak the rice vermicelli in warm water for 20 minutes until softened, then drain well and set aside.
  2. 2
    In a small bowl, whisk together the fish sauce, lime juice, and crushed palm sugar to create the sauce.
  3. 3
    Heat the vegetable oil in a large wok or skillet over high heat until shimmering.
  4. 4
    Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
  5. 5
    Push the garlic to the side and add the beaten eggs, scrambling them until just set.
  6. 6
    Add the peeled shrimp to the pan and cook for 2-3 minutes until pink and opaque.
  7. 7
    Add the drained rice vermicelli to the wok and toss with the shrimp and eggs.
  8. 8
    Pour the prepared sauce over the noodles and toss thoroughly to coat everything evenly.
  9. 9
    Add the bean sprouts and sliced green onions, tossing for another minute until the vegetables are just wilted but still crisp.
  10. 10
    Remove from heat and serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 99.5kcal
% Daily Value *
Total Fat 11.2g18%
Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* 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 variation, omit the shrimp and eggs, and replace the fish sauce with soy sauce or tamari.

Ensure your wok is very hot before adding ingredients to prevent the noodles from becoming mushy.

If the noodles seem dry during cooking, add a tablespoon of water to help steam them slightly and distribute the sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water.

Traditionally served with crushed peanuts, extra lime wedges, and chili flakes on the side for customization.

Keywords: thai, fried noodles, pad thai, shrimp, rice vermicelli, stir fry, fish sauce, lime, palm sugar, bean sprouts, garlic, green onions, seafood, quick dinner, asian cuisine, wok, vegetables, spicy, umami, fresh
Read it online: https://www.chefs-mate.com/recipe/thai-fried-noodles-3-2/