Thai Noodles (2

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Servings: 6 Difficulty: Advanced
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Authentic pad thai-style noodles with a tangy-sweet sauce, crispy egg, and crunchy peanuts.
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This vibrant Thai noodle dish balances sweet, sour, and savory flavors in every bite. Thin rice noodles are stir-fried with fresh bean sprouts, green onions, and scrambled eggs for a satisfying texture contrast. The sauce, made from fish sauce, sugar, and vinegar, clings perfectly to the strands. Topped with ground chilies and roasted peanuts, it offers a delightful crunch and a hint of heat. Ideal for a quick weeknight dinner or a flavorful lunch, this recipe is easy to customize with your preferred protein or tofu for a vegan option.

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Thai Noodles (2

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 76.6

Description

This vibrant Thai noodle dish balances sweet, sour, and savory flavors in every bite. Thin rice noodles are stir-fried with fresh bean sprouts, green onions, and scrambled eggs for a satisfying texture contrast. The sauce, made from fish sauce, sugar, and vinegar, clings perfectly to the strands. Topped with ground chilies and roasted peanuts, it offers a delightful crunch and a hint of heat. Ideal for a quick weeknight dinner or a flavorful lunch, this recipe is easy to customize with your preferred protein or tofu for a vegan option.

Ingredients

Directions

  1. Soak the dried rice noodles in warm water for 20-25 minutes until flexible but still firm.
  2. Drain the noodles thoroughly in a colander and set aside.
  3. In a small bowl, whisk together fish sauce, granulated sugar, white vinegar, and paprika (or tomato paste/catsup) until the sugar dissolves. Set aside.
  4. Slice green onions diagonally into 1 1/2-inch pieces. Finely chop garlic.
  5. Heat vegetable oil in a wok or large skillet over high heat. Add garlic and stir-fry until light golden.
  6. Add shrimp, chicken, or pork (if using) and stir-fry until cooked through and pink.
  7. Add the soaked noodles to the wok and toss lightly to coat with oil.
  8. Pour in the sauce mixture and bring to a rapid boil, gently folding the noodles to distribute the liquid.
  9. Reduce heat to medium and cook, folding frequently, until the noodles have absorbed most of the liquid.
  10. Push noodles to one side of the wok. Pour a little oil into the empty space, crack an egg into the oil, break the yolk, and cover with noodles. Repeat on the opposite side with the second egg.
  11. Cook until eggs are set and almost dry, adding more oil if sticking occurs.
  12. Gently fold the cooked eggs into the noodles, breaking them up and distributing evenly without breaking the noodles.
  13. Add bean sprouts and sliced green onions. Toss quickly and gently for about 2 minutes until crisp-tender.
  14. Transfer to a warm platter. Sprinkle with ground roasted chilies and ground peanuts. Serve with lime wedges on the side.

Nutrition Facts

Servings 6

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.

Keywords: thai, noodles, pad thai, rice noodles, stir fry, bean sprouts, peanuts, fish sauce, vegan option, asian cuisine, quick dinner, wok, garlic, lime, chili, shrimp, tofu, weeknight meal, savory, tangy
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