Hot Thai Fried Noodles with Pork & Shrimp
Hot Thai Fried Noodles recipe
Yield
4 servingsPrep
20 minCook
20 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
rice noodles
flat |
|
| ¾ | cup |
fish sauce
or 6 tablespoons soy sauce |
*
|
| 4 | teaspoons |
rice vinegar
or distilled white vinegar |
|
| 2 | tablespoons |
sugar
|
|
| 4 | teaspoons |
paprika
|
|
| ¼ | cup |
tomato paste
|
|
| ½ | cup |
vegetable oil
more if needed |
|
| 8 | ounces |
pork
boneless, or chicken, boned skinned, cut into very small pieces |
|
| 2 | tablespoons |
garlic
minced or pressed |
|
| 2 | teaspoons |
hot chili peppers
ground, dried |
|
| 1 | tablespoon |
green chili peppers
minced, fresh, hot |
|
| 4 | large |
eggs
lightly beaten |
|
| 8 | ounces |
shrimp
medium sized , shelled and deveined, tails left intact |
|
| 10 | ounces |
mung bean sprouts
fresh |
|
| 3 | each |
scallions, spring or green onions
thinly sliced |
|
| ½ | cup |
peanuts
chopped, dry roasted , unsalted |
|
| ¼ | cup |
cilantro
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
rice noodles
flat |
|
| 177 | ml |
fish sauce
or 6 tablespoons soy sauce |
*
|
| 2E+1 | ml |
rice vinegar
or distilled white vinegar |
|
| 3E+1 | ml |
sugar
|
|
| 2E+1 | ml |
paprika
|
|
| 59 | ml |
tomato paste
|
|
| 118 | ml |
vegetable oil
more if needed |
|
| 231.2 | ml/g |
pork
boneless, or chicken, boned skinned, cut into very small pieces |
|
| 3E+1 | ml |
garlic
minced or pressed |
|
| 1E+1 | ml |
hot chili peppers
ground, dried |
|
| 15 | ml |
green chili peppers
minced, fresh, hot |
|
| 4 | large |
eggs
lightly beaten |
|
| 231.2 | ml/g |
shrimp
medium sized , shelled and deveined, tails left intact |
|
| 289 | ml/g |
mung bean sprouts
fresh |
|
| 3 | each |
scallions, spring or green onions
thinly sliced |
|
| 118 | ml |
peanuts
chopped, dry roasted , unsalted |
|
| 59 | ml |
cilantro
fresh, chopped |
|
Directions
In a bowl, cover the noodles in lukewarm water and let stand to soften, about 15 minutes for fresh noodles or about 30 minutes for dry noodles.
Drain and cut into 6-inch lengths, if desired.
Set aside.
In a small bowl, combine the fish sauce, vinegar, sugar, and paprika, ketchup, or tomato paste.
Set aside.
Heat a sauté pan over high heat.
Add the oil and swirl to coat the pan.
Add the pork or chicken, garlic, and chili and stir-fry for 1 minute.
Stir in the drained noodles and the reserved fish sauce mixture and stir-fry about 30 seconds.
Push the noodles to one side, pour in about a tablespoon more oil, if necessary, and add the eggs; cook just until slightly set, then break them up.
Add the shrimp and stir-fry just until they turn pink.
Add most of the bean sprouts, the green onion, and ¼ cup of the peanuts and stir-fry until the sprouts and onions are crisp-tender, 1 to 2 minutes.
Remove from the heat and transfer to a serving plate.
Sprinkle with the chopped cilantro, remaining ¼ cup peanuts, and dried shrimp.
