Classic Thai Stir-Fried Noodles with a Tangy Sauce
Ingredients:
8 oz (225g) rice noodles
2 tablespoons vegetable oil
1/2 cup tofu, cubed (or chicken or shrimp)
2 cloves garlic, minced
2 large eggs, lightly beaten
1 cup bean sprouts
1/2 cup shredded carrots
1/4 cup chopped green onions
1/4 cup crushed peanuts
2 tablespoons tamarind paste
3 tablespoons fish sauce (or soy sauce for a vegetarian option)
2 tablespoons palm sugar or brown sugar
1 lime, cut into wedges
1/4 cup fresh cilantro, chopped, for garnish
1/4 cup fresh basil, chopped, for garnish
Directions:
Cook the rice noodles according to package instructions, then drain and set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the tofu (or chicken or shrimp) and cook until golden and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add the garlic and sauté for 1 minute until fragrant.
Push the garlic to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until cooked, then mix with the garlic.
Add the cooked noodles to the skillet, followed by the tamarind paste, fish sauce, and palm sugar. Toss to coat the noodles evenly.
Stir in the bean sprouts, shredded carrots, and cooked tofu (or chicken or shrimp). Cook for another 2-3 minutes until everything is heated through and well combined.
Remove from heat and stir in the chopped green onions.
Serve hot, garnished with crushed peanuts, fresh cilantro, and basil. Squeeze lime wedges over the top before serving.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 380 kcal | Servings: 4 servings
