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Thai Spicy Noodles

  • 4servings
  • 180minutes
  • 966calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E
MineralsSelenium, Zinc, Iodine, Fluorine, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounces rice noodles

  2. 4 tablespoons fish sauce

  3. 4 tablespoons lime juice

  4. 4 tablespoons tomato puree

  5. 4 tablespoons sugar

  6. 1 tablespoon red pepper flakes

  7. 1/2 cup peanuts ground

  8. 1/2 cup vegetable oil

  9. 4 each garlic cloves minced

  10. 1 pound chicken cut up

  11. 2 cups tofu cut up

  12. 8 each shrimp

  13. 4 large eggs beaten

  14. 4 cups mung bean sprouts

  15. 4 each scallions, spring or green onions cut up

Instructions Jump to Ingredients ↑

  1. Ground peanuts for garnish, lemon wedges, cucumber slices and chopped coriander.

  2. 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.

  3. Mix together fish sauce, lime juice, tomato puree, sugar and red pepper flakes; set aside.

  4. Grind peanuts in food processor (at least half-cup, plus some extra for garnish).

  5. Prepare and assemble all other ingredients.

  6. In large wok over high heat, brown the garlic in oil.

  7. Add chicken, tofu and shrimp, and sauté until lightly browned.

  8. Add eggs and continue to stir fry. Add drained rice noodles and dish sauce mixture, continue to stir fry for about 3 minutes.

  9. Add peanuts, bean sprouts and scallions, and continue to stir fry for another 2 minutes.

  10. Sprinkle with more ground peanuts.

  11. Serve immediately with lemon wedges, cucumber slices and corriander.

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