Fried Noodles Thai style

A very common dish found in hawker centres and streetside food stalls throughout Thailand, with variations to the style in China and Singapore et cetera

Keith Vigon @cook_4574654

United Kingdom

A very common dish found in hawker centres and streetside food stalls throughout Thailand, with variations to the style in China and Singapore et cetera

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Ingredients

15 mins

4 servings

225 gfine/thread egg noodles
4 tablespoonsvegetable oil
2garlic cloves finely chopped
175 gpork tenderloin sliced into thin strips
1skinless boneless chicken breast approximately 180 g sliced into thin strips
115 gcooked peeled shrimps
3 tablespoonslime juice
3 tablespoonsOriental fish sauce
2 tablespoonssoft light brown sugar
2eggs well beaten
1red chilli, seeded and finely chopped
50 gbean sprouts
4 tablespoonroasted peanuts chopped 3 spring onions cut into 5 cm lengths and shredded
3 tablespoonschopped fresh coriander

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Steps

15 mins

1

Place the noodles in a large pan of boiling water and leave to stand for about 6 minutes
2

Heat 3 tablespoons of oil in a wok or large frying pan then add the garlic and cook for 30 seconds.
3

Add pork and chicken and stir fry on high heat until lightly browned. Then add the shrimps and stir fry for 2 minutes.
4

Add the lime juice, fish sauce and sugar and stir fry until the sugar has been dissolved completely.
5

Drain the noodles and add to the pan with the remaining 1 tablespoon oil. Toss all the ingredients together
6

Pour on the beaten eggs then stir fry until almost set. Add the chilli and bean sprouts, divide the peanuts, spring onions and coriander leaves into 2 equal portions and add one portion to the pan.
7

Stir fry for 2 minutes, then tip onto the serving platter.
8

Sprinkle on the remaining peanuts, spring onions and coriander and serve at once