This vibrant Thai rice noodle dish delivers a perfect balance of sweet, sour, and savory flavors in every bite. The base consists of tender rice noodles stir-fried with aromatic garlic, plump shrimp, and lean ground pork. A homemade sauce featuring tamarind, fish sauce, and a hint of chili brings depth and complexity, while fresh bean sprouts and scallions add a satisfying crunch. Topped with crunchy peanuts and served alongside crisp cucumber and lemon wedges, this meal is both refreshing and hearty. It&# 226;ÂÂs an excellent choice for a quick weeknight dinner or a flavorful lunch that feels special. The combination of texturesâÂÂfrom the soft noodles to the crunchy vegetables and nutsâÂÂmakes this a truly engaging culinary experience that highlights classic Thai flavor profiles.
Thai Rice Noodles
Description
This vibrant Thai rice noodle dish delivers a perfect balance of sweet, sour, and savory flavors in every bite. The base consists of tender rice noodles stir-fried with aromatic garlic, plump shrimp, and lean ground pork. A homemade sauce featuring tamarind, fish sauce, and a hint of chili brings depth and complexity, while fresh bean sprouts and scallions add a satisfying crunch. Topped with crunchy peanuts and served alongside crisp cucumber and lemon wedges, this meal is both refreshing and hearty.Ingredients
Directions
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Soak the dried rice noodles in hot water for 20 minutes, or until they are soft and pliable.
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Drain the noodles thoroughly and set aside.
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Heat the vegetable oil in a wok or large skillet over medium-high heat.
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Add the minced garlic and sauté until golden and fragrant, about 30 seconds.
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Add the chopped shrimp and ground pork to the wok, stir-frying until the meat is lightly browned and cooked through.
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Stir in the sugar, fish sauce, soy sauce, and hot chili sauce, cooking briefly until the sugar dissolves and the mixture is well combined.
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Pour in the beaten eggs, allowing them to set slightly before stirring to scramble them gently into the meat mixture.
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Add the drained rice noodles to the wok and toss with the meat and egg mixture for about 2 minutes to heat through.
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Push the noodle mixture to the side of the wok, creating an empty space in the center.
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Pour the tamarind sauce into the empty space and let it sizzle and reduce for about 1 minute.
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Add the bean sprouts, sliced scallions, and preserved radish to the wok.
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Stir-fry the vegetables for about 1 minute, just until the bean sprouts are slightly tender but still crisp.
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Combine the noodles with the tamarind sauce and vegetables, tossing everything together until evenly mixed and heated.
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Transfer the noodle mixture to a serving dish.
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Sprinkle the coarsely ground peanuts and additional scallions over the top.
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Seed the cucumber and slice it lengthwise into wedges.
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Arrange the cucumber and lemon wedges on the side of the plate for serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 135.0kcal
- % Daily Value *
- Total Fat 6.3g10%
- Saturated Fat 1.1g6%
- Cholesterol 21.0mg8%
- Sodium 564.0mg24%
- Total Carbohydrate 16.3g6%
- Dietary Fiber 1.1g5%
- Sugars 0.5g
- Protein 5.5g11%
* 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 best results, ensure the wok is very hot before adding the ingredients to prevent the noodles from sticking.
If tamarind sauce is unavailable, you can substitute with a mixture of lime juice and a little brown sugar for a similar tangy-sweet flavor profile.
To make this dish vegetarian, omit the shrimp and pork, and replace the fish sauce with soy sauce or a vegetarian fish sauce alternative. Increase the vegetable portion with mushrooms or bell peppers.
Adjust the amount of hot chili sauce to suit your preferred spice level.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet with a splash of water to refresh the noodles.
