Spicy thai noodles

Yield: 4 servings

Measure 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



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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