Thai Fried Noodles

These Thai Fried Noodles offer a perfect balance of savory, sweet, and tangy flavors. The dish features tender rice vermicelli tossed with garlic, shrimp, and fresh bean sprouts in a zesty lime and fish sauce dressing. The addition of ground dried shrimp and roasted peanuts adds depth and crunch, making every bite satisfying. Ideal for a quick weeknight dinner or a vibrant party appetizer, this recipe brings authentic Thai street food vibes to your kitchen. It&# 226;ÂÂs quick to prepare, packed with fresh aromatics, and sure to become a family favorite for its bold, home-style taste.

Cooking Method: Roasting, Stir Frying

Cuisine: Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 99.5

Description

These Thai Fried Noodles offer a perfect balance of savory, sweet, and tangy flavors. The dish features tender rice vermicelli tossed with garlic, shrimp, and fresh bean sprouts in a zesty lime and fish sauce dressing. The addition of ground dried shrimp and roasted peanuts adds depth and crunch, making every bite satisfying. Ideal for a quick weeknight dinner or a vibrant party appetizer, this recipe brings authentic Thai street food vibes to your kitchen. It&# 226;ÂÂs quick to prepare, packed with fresh aromatics, and sure to become a family favorite for its bold, home-style taste.

Ingredients

3 tablespoons Vegetable oil 2 Eggs; beaten
4 Garlic Cloves
12 oz Rice vermicelli

Directions

1
Soak rice vermicelli in warm water for 20 minutes until softened, then drain well.
2
Heat vegetable oil in a wok or large skillet over medium-high heat.
3
Add minced garlic and stir-fry for 30 seconds until fragrant but not browned.
4
Add peeled shrimp and cook for 2-3 minutes until pink and opaque.
5
Push shrimp to the side, pour in beaten eggs, and scramble until just set.
6
In a small bowl, whisk together fish sauce, lime juice, and crushed palm sugar until sugar dissolves.
7
Add drained noodles and sauce to the wok, tossing vigorously to coat evenly.
8
Stir in three-quarters of the bean sprouts and half of the sliced green onions.
9
Cook for 2-3 more minutes until noodles are heated through and tender.
10
Transfer to a serving dish and garnish with remaining bean sprouts, green onions, ground dried shrimp, roasted peanuts, cilantro leaves, and lime slices.

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

Soak the noodles according to package instructions; do not over-soak as they will continue to cook in the wok.

For a vegan version, omit the eggs and shrimp, and use soy sauce or tamari instead of fish sauce.

Ground dried shrimp adds a deep umami flavor; substitute with extra fish sauce or omit if unavailable.

Serve immediately while hot for the best texture. Leftovers can be stored in the refrigerator for up to 2 days but are best reheated in a pan with a splash of water to restore moisture.

Keywords: thai, noodles, pad thai, shrimp, rice vermicelli, stir fry, garlic, lime, fish sauce, bean sprouts, peanuts, eggs, asian, dinner, quick meals, gluten free, spicy, aromatic, wok

Read it online: https://www.chefs-mate.com/recipe/thai-fried-noodles-3/