Spicy thai noodles
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
8 | ounces | Dried rice noodles |
¼ | cup | Vegetalbe oil |
3 | eaches | Cloves garlic, minced |
½ | pounds | Chicken breast diced |
⅓ | cup | Ketchup |
3 | tablespoons | Chinese fish sauce |
2 | tablespoons | Lemon or lime juice |
3 | eaches | Green onions, thinly sliced |
½ | pounds | Shrimp deveined, diced |
2 | eaches | Eggs, beaten |
2 | cups | Bean sprouts |
⅓ | cup | Unsalted peanuts, ground |
2 | teaspoons | Soy sauce |
1 | teaspoon | Chilli sauce or chilli paste |
1 | teaspoon | Granulated sugar |
Directions
SAUCE
GARNISH
Place noodles in large bowl; cover with hot water.
Let stand 20 minutes or until softened. Drain well.
Heat oil in large skillet or wok over medium high heat. Add garlic, chicken and shrimp; stir fry about 1½ minutes until nearly cooked through. Add egg; let set slightly then stir to scramble. Add noodles, beansprouts and peanuts; stir fry until heated through, about 4 minutes. Combine ketchup, fish sauce, lemon juice, soy sauce, chili sauce and sugar in small bowl. Add to noodles; stir fry until well coated. Garnish with onions.
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