Thai Spicy Noodles Recipe

Step 1

Ground peanuts for garnish, lemon wedges, cucumber slices and chopped coriander. 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. Mix together fish sauce, lime juice, tomato puree, sugar and red pepper flakes; set aside. Grind peanuts in food processor (at least half-cup, plus some extra for garnish). Prepare and assemble all other ingredients. In large wok over high heat, brown the garlic in oil. Add chicken, tofu and shrimp, and saute until lightly browned. Add eggs and continue to stir fry. Add drained rice noodles and dish sauce mixture, continue to stir fry for about 3 minutes. Add peanuts, bean sprouts and scallions, and continue to stir fry for another 2 minutes. Sprinkle with more ground peanuts. Serve immediately with lemon wedges, cucumber slices and coriander.

Things You'll Need

  • 8oz Thai rice noodles (banh pho)
  • 4tb Lime juice (lemon juice)
  • 4tb Sugar
  • 1/2c Ground peanuts
  • 4ea Cloves of garlic minced
  • 1ea Large tofu cut in chunks
  • 4ea Eggs lightly beaten
  • 4ea Scallions, cut 1/2 in pieces
  • 4tb Fish sauce (or soya sauce)
  • 4tb Tomato puree
  • 1tb Hot red pepper flakes
  • 1/2c Vegetable oil
  • 1lb Chicken cut in small pieces
  • 8ea Very large tiger shrimp
  • 4c Bean sprouts

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