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Thai Rice Noodles

Thai Rice Noodles recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 135
Dietary: Vegan
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
  • Dried rice noodles
  • Eggs, beaten
  • Tamarind sauce
  • Vegetable oil
  • Bean sprouts
  • Garlic, finely minced
  • Scallion, sliced
  • Chopped raw shrimp
  • Salty preserved radish
  • Lean ground pork
  • Coarsely ground peanuts
  • Sugar
  • Fish sauce
  • Sliced green onions
  • Soy sauce
  • Lemon
  • Hot chili sauce
  • Cucumber
Directions
  1. 1
    Soak the dried rice noodles in hot water for 20 minutes, or until they are soft and pliable.
  2. 2
    Drain the noodles thoroughly and set aside.
  3. 3
    Heat the vegetable oil in a wok or large skillet over medium-high heat.
  4. 4
    Add the minced garlic and sauté until golden and fragrant, about 30 seconds.
  5. 5
    Add the chopped shrimp and ground pork to the wok, stir-frying until the meat is lightly browned and cooked through.
  6. 6
    Stir in the sugar, fish sauce, soy sauce, and hot chili sauce, cooking briefly until the sugar dissolves and the mixture is well combined.
  7. 7
    Pour in the beaten eggs, allowing them to set slightly before stirring to scramble them gently into the meat mixture.
  8. 8
    Add the drained rice noodles to the wok and toss with the meat and egg mixture for about 2 minutes to heat through.
  9. 9
    Push the noodle mixture to the side of the wok, creating an empty space in the center.
  10. 10
    Pour the tamarind sauce into the empty space and let it sizzle and reduce for about 1 minute.
  11. 11
    Add the bean sprouts, sliced scallions, and preserved radish to the wok.
  12. 12
    Stir-fry the vegetables for about 1 minute, just until the bean sprouts are slightly tender but still crisp.
  13. 13
    Combine the noodles with the tamarind sauce and vegetables, tossing everything together until evenly mixed and heated.
  14. 14
    Transfer the noodle mixture to a serving dish.
  15. 15
    Sprinkle the coarsely ground peanuts and additional scallions over the top.
  16. 16
    Seed the cucumber and slice it lengthwise into wedges.
  17. 17
    Arrange the cucumber and lemon wedges on the side of the plate for serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 135kcal
% Daily Value *
Total Fat 6.3g10%
Saturated Fat 1.1g6%
Cholesterol 21mg8%
Sodium 564mg24%
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.

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