Thai · Dinner
Thai Stir-Fried Noodles
Rice noodles stir-fried in a hot wok with scrambled egg, bean sprouts, and scallion, bound in a tamari-based sauce sweetened with brown sugar and sharpened with lime and tamarind for a gluten-free take on pad Thai. Crushed peanuts finish the plate.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
551Calories
24.1gProtein
18.8gFat
76.2gCarbs
20.7gSugar
5.1gFiber
1291mgSodium
456mgChol
3.5gSat Fat
589mgPotassium
112mgCalcium
4.4mgIron
1.1mcgVitamin B12
16mgVitamin C
Goes well with
Sauvignon Blanc
local
Thai iced tea (Cha Yen)
international
gluten-free
high-fiber
gluten-free
Instructions
1
Prep
Soak the dried rice noodles in warm water for 15 minutes until pliable but still firm, then drain well.
2
Prep
Whisk together the tamari, fish sauce, tamarind paste, and brown sugar until the sugar dissolves completely.
3
Heat
Warm the peanut oil in a wok over high heat until shimmering, add the minced garlic, and stir for 15 seconds until fragrant and just turning golden.
4
Heat
Push garlic to one side, crack the eggs into the cleared space, and scramble over medium-high heat for 1 minute until soft curds form.
5
Heat
Add the drained noodles and sauce, tossing constantly over high heat for 2 to 3 minutes until glossy and no dry strands remain.
6
Heat
Add the bean sprouts and sliced scallion, tossing over high heat for 1 minute until sprouts soften slightly but retain a faint crunch.
7
Plate
Transfer to a plate, scatter the crushed peanuts and dried chili flakes over the top, and serve with a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 eggs (150g)
- 5.2 oz150g dried flat rice noodles
- 2 cup180g bean sprouts
- 44 scallions (40g)
- 2 tbsp2 tbsp tamari (gluten-free soy sauce)
- 2 tsp2 tsp fish sauce
- 3 tbsp3 tbsp tamarind paste
- 2 tbsp2 tbsp brown sugar
- 2 tbsp2 tbsp peanut oil
- 2 clove2 clove garlic
- 2 tbsp2 tbsp crushed roasted peanuts
- 22 lime wedge
- 1/2 tsp1/2 tsp dried chili flakes
