Hot Thai Fried Noodles with Pork and Shrimp Recipe

Name: Hot Thai Fried Noodles with Pork and Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound rice noodles flat; 3/4 cup fish sauce or 6 tablespoons soy sauce; 4 teaspoons rice vinegar or distilled white vinegar; 2 tablespoons sugar; 4 teaspoons paprika; 1/4 cup tomato paste; 1/2 cup vegetable oil more if needed; 8 ounces pork boneless, or chicken, boned skinned, cut into very small pieces; 2 tablespoons garlic minced or pressed; 2 teaspoons hot chili peppers ground, dried; 1 tablespoon green chili peppers minced, fresh, hot; 4 large eggs lightly beaten; 8 ounces shrimp medium sized , shelled and deveined, tails left intact; 10 ounces mung bean sprouts fresh; 3 each scallions, spring or green onions thinly sliced; 1/2 cup peanuts chopped, dry roasted , unsalted; 1/4 cup cilantro fresh, chopped

Servings: persons

1 pound rice noodles flat
3/4 cup fish sauce or 6 tablespoons soy sauce
4 teaspoons rice vinegar or distilled white vinegar
2 tablespoons sugar
4 teaspoons paprika
1/4 cup tomato paste
1/2 cup vegetable oil more if needed
8 ounces pork boneless, or chicken, boned skinned, cut into very small pieces
2 tablespoons garlic minced or pressed
2 teaspoons hot chili peppers ground, dried
1 tablespoon green chili peppers minced, fresh, hot
4 large eggs lightly beaten
8 ounces shrimp medium sized , shelled and deveined, tails left intact
10 ounces mung bean sprouts fresh
3 each scallions, spring or green onions thinly sliced
1/2 cup peanuts chopped, dry roasted , unsalted
1/4 cup cilantro fresh, chopped

1
In a bowl, cover the noodles in lukewarm water and let stand to soften, about 15 minutes for fresh noodles or about 30 minutes for dry noodles.
2
Drain and cut into 6-inch lengths, if desired.
3
Set aside.
4
In a small bowl, combine the fish sauce, vinegar, sugar, and paprika, ketchup, or tomato paste.
5
Set aside.
6
Heat a saute pan over high heat.
7
Add the oil and swirl to coat the pan.
8
Add the pork or chicken, garlic, and chili and stir-fry for 1 minute.
9
Stir in the drained noodles and the reserved fish sauce mixture and stir-fry about 30 seconds.
10
Push the noodles to one side, pour in about a tablespoon more oil, if necessary, and add the eggs; cook just until slightly set, then break them up.
11
Add the shrimp and stir-fry just until they turn pink.
12
Add most of the bean sprouts, the green onion, and 1/4 cup of the peanuts and stir-fry until the sprouts and onions are crisp-tender, 1 to 2 minutes.
13
Remove from the heat and transfer to a serving plate.
14
Sprinkle with the chopped cilantro, remaining 1/4 cup peanuts, and dried shrimp.

1199

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound rice noodles flat, 3/4 cup fish sauce or 6 tablespoons soy sauce, 4 teaspoons rice vinegar or distilled white vinegar, 2 tablespoons sugar, and more.

Yes, Hot Thai Fried Noodles with Pork and Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot Thai Fried Noodles with Pork and Shrimp

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