Stir-Fried Noodles
Submitted by frog
Thai stir-fried rice noodles with pork, dried shrimp, bean sprouts, and a tangy fish sauce-lime-ketchup glaze, topped with crushed peanuts and cilantro.
YIELD
6 servingsPREP
5 minCOOK
20 minREADY
30 minA Pad Thai-style stir-fry built on flat rice noodles tossed with julienned pork loin, dried shrimp, fresh chilies, and crunchy bean sprouts. The sauce is a quick mix of fish sauce, lime juice, sugar, and ketchup that hits every note: salty, sour, sweet, and just a little funky.
The noodles only need about a minute in boiling water. You want them softened but still chewy, because they’ll cook further in the wok. Rinse them in cold water immediately to stop the cooking and keep them from clumping into a sticky mass.
Get your wok screaming hot before the garlic and onion go in. That high heat is what gives the noodles those slightly charred, smoky edges that separate a good stir-fry from a steamed pile of noodles.
Chef Tips
- Soak the dried shrimp in warm water until soft before adding. They bring an intense umami punch that fresh shrimp can’t replicate.
- Cut the pork into thin julienne strips so it cooks fast and evenly at high heat. Thick chunks won’t cook through before the garlic burns.
- Toss the bean sprouts in at the very end. They should stay crisp and barely warm, not wilted.
Variations
- Chicken or tofu swap: Replace the pork with chicken breast strips or pressed tofu for a different protein.
- Extra heat: Add a tablespoon of sriracha or sambal oelek to the sauce mixture for more kick.
Ingredients
Directions
In a pot of boiling water, drop in the flat rice stick noodles for about 1 minute, stirring constantly to prevent noodles from sticking together.
Remove from heat and drain in a colander.
Rinse with cold water.
Set aside.
Heat the oil in a large wok and stir-fry the garlic and onion until golden brown.
Add the pork, shrimp in water, and chilies.
Stir-fry for 5 minutes and add the sugar, fish sauce, salt, lime juice, ketchup, black pepper, noodles, and bean sprouts.
Stir well for 2 minutes.
Transfer to a large serving platter and garnish with green onion, fresh coriander, and peanuts.
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