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Sweet and Sour Thai Fried Noodles

 

Sweet and Sour Thai Fried Noodles recipe
20

Yield

3

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

½ pound rice noodles
fresh cut into 1/2-inch slices
1 cup mung bean sprouts
fresh
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
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

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 313g (11.0 oz)
Amount per Serving
Calories 71646% of calories from fat
 % Daily Value *
Total Fat 37g 56%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 141mg 47%
Sodium 1266mg 53%
Total Carbohydrate 30g 30%
Dietary Fiber 4g 15%
Sugars g
Protein 24g
Vitamin A 15% Vitamin C 34%
Calcium 11% Iron 24%
* based on a 2,000 calorie diet How is this calculated?

 

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