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Thai Spicy Noodles Recipe

  • 4servings

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Source: www.appetizer.recipes.ubr.comReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 8 oz. Thai rice noodles (banh pho)

  2. 4 tb Fish Sauce (or soya sauce)

  3. 4 tb Lime juice (lemon juice)

  4. 4 tb Tomoto puree

  5. 4 tb Sugar

  6. 1 tb Hot red pepper flakes

  7. Ground peanuts 1/2

  8. c

  9. Vegetable oil

  10. 4 Cloves of garlic minced

  11. 1 lb. Chicken cut in small pieces

  12. 1 Large tofu cut in chunks

  13. 8 Very large tiger shrimp

  14. 4 Eggs lightly beaten

  15. 4 c

  16. Bean srouts

  17. 4 Scallions, cut 1/2 in pieces

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 saute until lightly browned.

  8. Add eggs and continue to stir fry.

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

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

  11. Sprinkle with more ground peanuts.

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

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