Thai Spicy Noodles
Yield
4 servingsPrep
10 minCook
20 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
rice noodles
|
|
| 4 | tablespoons |
fish sauce
|
|
| 4 | tablespoons |
lime juice
|
|
| 4 | tablespoons |
tomato purée (passata)
|
|
| 4 | tablespoons |
sugar
|
|
| 1 | tablespoon |
red pepper flakes
|
|
| ½ | cup |
peanuts
ground |
|
| ½ | cup |
vegetable oil
|
|
| 4 | each |
garlic cloves
minced |
|
| 1 | pound |
chicken
cut up |
|
| 2 | cups |
tofu
cut up |
|
| 8 | each |
shrimp
|
*
|
| 4 | large |
eggs
beaten |
|
| 4 | cups |
mung bean sprouts
|
|
| 4 | each |
scallions, spring or green onions
cut up |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
rice noodles
|
|
| 6E+1 | ml |
fish sauce
|
|
| 6E+1 | ml |
lime juice
|
|
| 6E+1 | ml |
tomato purée (passata)
|
|
| 6E+1 | ml |
sugar
|
|
| 15 | ml |
red pepper flakes
|
|
| 118 | ml |
peanuts
ground |
|
| 118 | ml |
vegetable oil
|
|
| 4 | each |
garlic cloves
minced |
|
| 453.6 | g |
chicken
cut up |
|
| 473 | ml |
tofu
cut up |
|
| 8 | each |
shrimp
|
*
|
| 4 | large |
eggs
beaten |
|
| 946 | ml |
mung bean sprouts
|
|
| 4 | each |
scallions, spring or green onions
cut up |
|
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.
