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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is one of the most famous stir-fry dishes ever, and Thailand's most well-known noodle dish. It's fairly high in sodium due to the flavor-adding fish sauce and soy sauce, but lower than you'll find at most restaurants. Ingredients:
6 3/4 cups water, divided |
1/2 pound uncooked rice sticks (rice-flour noodles) or vermicelli |
2 tablespoons oil, divided |
1/4 cup low-sodium soy sauce |
1/4 cup thai fish sauce |
2 tablespoons brown sugar |
2 large eggs, lightly beaten |
3/4 pound skinned, boned chicken breast, cut into 1-inch strips |
2 garlic cloves, minced |
1/2 pound medium shrimp, peeled and deveined |
1/2 cup (1-inch) sliced green onions |
2 teaspoons paprika |
2 cups fresh bean sprouts |
1/2 cup chopped fresh cilantro |
2 tablespoons chopped peanuts |
6 lime wedges |
Directions:
1. Place 6 cups water in a stir-fry pan or wok; bring to a boil. Add noodles; cook 4 minutes. Drain and rinse with cold water; drain well. Place cooked noodles in a large bowl. Add 1 teaspoon oil; toss well. Set aside.
2. Combine 3/4 cup water, soy sauce, fish sauce, and brown sugar; set aside.
3. Heat 1 teaspoon oil in a stir-fry pan or wok over medium heat. Add eggs; stir-fry 1 minute. Add eggs to noodle mixture. Heat 1 teaspoon oil in pan over medium-high heat. Add chicken and garlic; stir-fry 5 minutes. Add to noodle mixture. Heat 1 tablespoon oil in pan. Add shrimp, onions, and paprika; stir-fry 3 minutes. Add the soy sauce mixture and noodle mixture to pan; cook 3 minutes or until thoroughly heated. Remove from heat; toss with sprouts and cilantro. Sprinkle with peanuts. Serve with lime wedges.
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