Sweet & Sour Thai Fried Noodles
Sweet and Sour Thai Fried Noodles recipe
Yield
3 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
rice noodles
fresh cut into 1/2-inch slices |
|
| 1 | cup |
mung bean sprouts
fresh |
|
| ⅓ | cup |
vegetable oil
|
|
| 1 | tablespoon |
garlic
minced |
|
| 4 | tablespoons |
shallots
minced |
|
| 2 | teaspoons |
shrimp paste
|
*
|
| 1 | tablespoon |
shrimp
dried, chopped |
*
|
| 10 | medium |
shrimp
shelled, deveined |
*
|
| 3 | tablespoons |
fish sauce
nam pla |
|
| 1 | tablespoon |
rice vinegar
|
|
| 2 | tablespoons |
brown sugar, light
|
|
| 2 | tablespoons |
ketchup
|
|
| 1 | teaspoon |
chili powder
|
|
| 2 | large |
eggs
lightly beaten |
|
| Garnishes | |||
| ⅓ | cup |
peanuts
unsalted |
|
| ½ | teaspoon |
red pepper flakes
|
|
| 2 | Green |
onions
finely |
*
|
| 2 | tablespoons |
cilantro
chopped |
|
| 2 | each |
limes
cut into wedges |
|
| 1 | small |
cucumbers
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
rice noodles
fresh cut into 1/2-inch slices |
|
| 237 | ml |
mung bean sprouts
fresh |
|
| 79 | ml |
vegetable oil
|
|
| 15 | ml |
garlic
minced |
|
| 6E+1 | ml |
shallots
minced |
|
| 1E+1 | ml |
shrimp paste
|
*
|
| 15 | ml |
shrimp
dried, chopped |
*
|
| 1E+1 | medium |
shrimp
shelled, deveined |
*
|
| 45 | ml |
fish sauce
nam pla |
|
| 15 | ml |
rice vinegar
|
|
| 3E+1 | ml |
brown sugar, light
|
|
| 3E+1 | ml |
ketchup
|
|
| 5 | ml |
chili powder
|
|
| 2 | large |
eggs
lightly beaten |
|
| Garnishes | |||
| 79 | ml |
peanuts
unsalted |
|
| 2.5 | ml |
red pepper flakes
|
|
| 2 | Green |
onions
finely |
*
|
| 3E+1 | ml |
cilantro
chopped |
|
| 2 | each |
limes
cut into wedges |
|
| 1 | small |
cucumbers
sliced |
|
Directions
If using dried rice noodles, soak in hot water for 20 minutes before cooking.
Drain.
In 4 quarts boiling water, cook fresh rice noodles 2 to 3 minutes or until just tender to the bite, al dente.
Drain. Rinse.
Drain for 30 minutes or until dry.
In boiling water, blanch the bean sprouts for 30 seconds.
Refresh under cold water.
Drain.
Heat oil, fry garlic and shallots until golden.
Add the shrimp paste and dried shrimp.
Stir.
Add the shrimp and stir-fry until done.
Add the fish sauce, vinegar, sugar, ketchup, and chili powder.
Stir until sugar dissolves.
Add the beaten eggs and let them set slightly.
Then stir to scramble.
Add the noodles and toss for about 2 minutes.
Place the Pad Thai on a platter.
Sprinkle the noodles with peanuts, chili flakes, green onions, and coriander.
Arrange lime wedges around the edge of the platter.
Serve with a side dish of fresh bean sprouts and cucumbers.
