Thai Spicy Noodles
Submitted by Falafel
A Pad Thai-style stir fry with rice noodles, chicken, shrimp, tofu, eggs, and bean sprouts in a tangy fish sauce and lime glaze, loaded with crushed peanuts. Spicy, sour, and deeply savory.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
3 hrsCall it Pad Thai’s bolder, punchier cousin.
Soaked rice noodles hit a blazing wok with chicken, shrimp, and tofu, all browned in garlic-spiked oil.
Scrambled eggs get folded in, then the whole thing gets drenched in a fiery sauce of fish sauce, lime juice, tomato puree, sugar, and red pepper flakes.
Bean sprouts and scallions go in at the last minute for crunch, and a heavy-handed sprinkle of ground peanuts seals the deal.
Serve it fast with lemon wedges, cool cucumber slices, and fresh coriander on the side.
Kitchen Tips
- Soak rice noodles in cold water for 2 to 3 hours (not hot water); this gives them the right chewy texture that won’t turn mushy in the wok
- Mix the sauce ingredients together before you start cooking because once the wok is hot, everything moves fast
- Have all your proteins cut and vegetables prepped before you fire up the burner; this is a mise-en-place-or-die kind of dish
- Add the bean sprouts last and toss just enough to warm them; overcooked sprouts lose their snap entirely
Ingredients
Directions
Ground peanuts for garnish, lemon wedges, cucumber slices and chopped coriander.
Soak rice noodles in cold water for two to three hours and drain just before use (or partially cook any other type of thin noodles and allow to cool.
Mix together fish sauce, lime juice, tomato purée, sugar and red pepper flakes; set aside.
Grind peanuts in food processor (at least half-cup, plus some extra for garnish).
Prepare and assemble all other ingredients.
In large wok over high heat, brown the garlic in oil.
Add chicken, tofu and shrimp, and sauté until lightly browned.
Add eggs and continue to stir fry. Add drained rice noodles and dish sauce mixture, continue to stir fry for about 3 minutes.
Add peanuts, bean sprouts and scallions, and continue to stir fry for another 2 minutes.
Sprinkle with more ground peanuts.
Serve immediately with lemon wedges, cucumber slices and corriander.
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