Thai Fried Noodles

thai fried noodles

Thai Fried Noodles

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Servings: 6
Calories: 521

Ingredients
 

  • 12 oz rice noodles
  • 3 tbsp vegetable oil
  • 1 tbsp chopped garlic
  • 16 uncooked king prawns shelled, tails left intact and deveined
  • 2 eggs lightly beaten
  • 1 tbsp dried shrimps rinsed
  • 2 tbsp pickled white radish
  • 2 oz fried bean curd cut into small slivers
  • 1/2 tsp dried chilli flakes
  • 4 oz garlic chives cut into 5 cm (2 in) lengths
  • 8 oz beansprouts
  • 2 oz roasted peanuts coarsely ground
  • 1 tsp granulated sugar
  • 1 tbsp dark soy sauce
  • 2 tbsp fish sauce
  • 2 tbsp tamarind juice
  • 2 tbsp coriander leaves to garnish
  • 1 kaffir lime to garnish

Instructions

  • Soak the noodles in warm water A for 20—30 minutes, then drain.
  • Heat 15 ml (1 tbsp) of the oil in a wok or large frying pan. Add the garlic and fry until golden. Stir in the prawns and cook for about 1 - 2 minutes until pink, tossing from time to time. Remove and set aside.
  • Heat another 15 ml (1 tbsp) of oil in the wok. Add the eggs and tilt the wok to spread them into a thin sheet. Stir to scramble and break the egg into small pieces. Remove from the wok and set aside with the prawns.
  • Heat the remaining oil in the same wok. Add the dried shrimps, pickled radish, bean curd and dried chillies. Stir briefly. Add the soaked noodles and stir-fry for 5 minutes.
  • Add the garlic chives, half the beansprouts and half the peanuts. Season with the granulated sugar, soy
  • sauce, fish sauce and tamarind juice.
  • Mix well and cook until the noodles are heated through.
  • Return the prawn and egg mixture to the wok and mix with the noodles. Serve garnished with the rest of the beansprouts, peanuts, coriander leaves and lime wedges.
Calories: 521 kcal
Carbohydrates: 64 g
Protein: 32 g
Fat: 15g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 247 mg
Sodium: 1664 mg
Potassium: 388 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 416 IU
Vitamin C: 15 mg
Calcium: 182 mg
Iron: 2 mg
Ingredients Noodle recipes, Pasta
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