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Thai Spicy Noodles

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  Thai rice noodles 12 Ounce
  Fish sauce 1⁄3 Cup (5.33 tbs)
  Lime juice 1⁄3 Cup (5.33 tbs)
  Tomato puree 1⁄4 Cup (4 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Hot red pepper flakes 4 Teaspoon
  Vegetable oil 3⁄4 Cup (12 tbs)
  Garlic 6 Clove (30 gm), finely chopped
  Boneless chicken breast/Thigh 1 1⁄2 Pound, cut in small pieces
  Tofu square 1 Large, well drained and patted dry (extra firm)
  Tiger shrimp 12 Large, shelled and deveined
  Eggs 4 , lightly beaten
  Ground peanuts 3⁄4 Cup (12 tbs)
  Bean sprouts 4 Cup (64 tbs)
  Scallions 4 , cut in 1/2-inch pieces
  Chopped peanuts 1⁄4 Cup (4 tbs)
  Lemon wedges 6
  English cucumber 1⁄2 , thinly sliced
  Chopped cilantro 1⁄2 Cup (8 tbs)

1. Soak rice noodles in cold water for 2 to 3 hours until soft, and drain just before use.
2. In a small bowl, mix together fish sauce, lime juice, tomato puree, sugar and pepper flakes. Set aside.
3. In a large wok over high heat, heat oil, cook garlic 3 minutes until brown. Add chicken, tofu and shrimp, and saute until lightly browned. Add eggs and continue to stir-fry.
4. Add drained noodles and fish-sauce mixture; continue to stir-fry for about 3 minutes.
5. Add peanuts, bean sprouts and scallions, and continue to stir-fry for another 2 minutes.
6. Garnish with chopped peanuts, lemon wedges, cucumber and cilantro. Serve immediately.

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Thai Spicy Noodles Recipe