Thai Spicy Noodles Recipe

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Thai Spicy Noodles

malinda sargent


Taken from the Bamboo Club Restaurant

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1 package (8 oz size) thin egg noodles
4 tablespoons fish sauce*
4 tablespoons lime juice
4 tablespoons tomato puree
4 tablespoons sugar
1 tablespoon hot red pepper flakes
1/2 cup ground peanuts
1/2 cup vegetable oil
4 cloves garlic; minced
1 square tofu; drained and cubed
1 pound chicken; in bite sized pieces
8 large shrimp (optional)
4 eggs; lightly beaten
2 cups bean sprouts
4 scallions; cut in pieces
ground peanuts; for garnish
lemon wedges; for garnish
cucumber slices; for garnish
corriander; for garnish

Directions Step-By-Step

Partially cook the noodles and allow to cool; set aside.

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

Grind peanuts in food processor (at least 1/2 cup plus extra for garnish). Prepare and assemble all other ingredients.

In a large wok, over medium heat brown the garlic in oil. Add tofu, chicekn and shrimp and saute until lightly browned.

Add eggs and continue to stir fry. Add drained noodles and fish sauce mixture; stir fry 3 minutes. Add peanuts, bean sprouts and scallion; stir fry 2 minutes.

Remove from heat, add garnish and serve.

About this Recipe

Course/Dish: Chicken, Fish, Pasta, Pasta Salads
Regional Style: Asian