Thai Spicy Noodles

Thai Spicy Noodles

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malinda sargent

By
@GREEKROSE2005

cdkitchen.com

Taken from the Bamboo Club Restaurant

Rating:

★★★★★ 1 vote

Ingredients

  • ·
    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

How to Make Thai Spicy Noodles

Step-by-Step

  1. 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.

Printable Recipe Card

About Thai Spicy Noodles

Regional Style: Asian



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