• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Thai Fried Noodles (2)

  • Recipe Submitted by on

Category: Thai, Pasta

 Ingredients List

  • Asian rice noodles
  • -- cut about 1/8 inch wide,
  • -OR-
  • 1 lb Flat rice noodles
  • -- (fresh or dried)
  • 3/4 c Fish sauce; -OR-
  • 6 tb -Soy sauce
  • 4 ts Rice wine vinegar
  • -OR- distilled white vinegar
  • 2 tb Sugar
  • 4 ts High-quality paprika; -OR-
  • 1/4 c -Catsup or Tomato paste
  • 1/2 c Vegetable oil
  • -OR more if needed
  • 8 oz Boneless pork
  • -OR- boned & skinned chicken
  • - cut into very small pieces
  • 2 tb Minced or pressed garlic
  • 2 ts Ground dried red hot chili,
  • -OR-
  • 1 tb Minced fresh hot chile
  • 4 Eggs; lightly beaten
  • 8 oz Medium-sized shrimp
  • -- shelled and deveined,
  • -- tails left intact
  • 10 oz Fresh bean sprouts
  • 3 Green onions; thinly sliced
  • 1/2 c Chopped dry-roasted peanuts
  • -- (unsalted)
  • 1/4 c Chopped fresh cilantro


Finely minced dried shrimp
Fresh cilantro sprigs
Lemon or lime wedges

In a bowl, cover the noodles in lukewarm water and let stand to soften,
about 15 minutes for fresh noodles or about 30 minutes for dry noodles.
Drain and cut into 6-inch lengths, if desired. Set aside.

In a small bowl, combine the fish sauce, vinegar, sugar, and paprika,
catsup, or tomato paste. Set aside.

Heat a wok or saute pan over high heat. Add the oil and swirl to coat the
pan. Add the pork or chicken, garlic, and chili and stir-fry for 1 minute.
Stir in the drained noodles and the reserved fish sauce mixture and
stir-fry about 30 seconds. Push the noodles to one side, pour in about a
tablespoon more oil, if necessary, and add the eggs; cook just until
slightly set, then break them up. Add the shrimp and stir-fry just until
they turn pink. Add most of the bean sprouts, the green onion, and 1/4 cup
of the peanuts and stir-fry until the sprouts and onions are crisp-tender,
1 to 2 minutes. Remove from the heat and transfer to a serving plate.

Sprinkle with the chopped cilantro, remaining 1/4 cup peanuts, and dried
shrimp. Garnish with the remaining bean sprouts, cilantro sprigs, and
lemon or lime wedges, and serve immediately. Diners squeeze lemon or lime
juice to taste.

Serves 8 as a pasta course, or 4 as a main course

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