Thai Fried Noodles

These simple Thai rice noodles with a wonderful peanut aroma and taste will transform your kitchen into a real Thai restaurant.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 2
  • Number of Servings: 4

Ingredients

  • 400 g Pasta, Rice noodles

  • 250 g Meat, chicken, breasts

  • 60 ml Oil, peanut

  • 1 piece Chili peppers, red chili, fresh

  • 3 pods Garlic, fresh

  • 1 piece Onion, young

  • 20 g Ginger, fresh

  • 1 spoon Spices, paprika

  • 3 spoons Fish sauce

  • 30 ml Soy sauce, tamari

  • 15 ml Juice, lime

  • 1 piece Egg, fresh

  • 100 g Peanuts, raw

  • 1 piece Lime, fresh

Steps

  1. Wash the meat, dry it, and cut it into strips. Peel the ginger and cut it into smaller pieces. Peel the onion and garlic, wash them, and chop them finely. Wash the chili, remove the seeds, and slice it into rings. Soak the rice noodles in cold water and leave them until ready to use. Crush the peanuts in a blender.

  2. Heat peanut oil in a wok and sauté the garlic, onion, ginger, chili, paprika, and meat. Fry until the meat is well-seared on all sides. Add the rice noodles, which have been taken out of the cold water and drained. Fry them for about five minutes, stirring evenly while frying.

  3. Add fish sauce and soy sauce, and mix everything well again. Pour in the lime juice, crack in the egg, and stir for about one minute until the egg sets. Remove the wok from the heat and sprinkle the noodles with half of the crushed peanuts, then mix well.

  4. Serve the noodles while still warm, sprinkle the remaining peanuts on top, and garnish with lime wedges.

Nutrition Information (Per 100g)

  • Calories: 234.16 kcal
  • Fat: 3.12 g
    • Saturated Fat: 0.78 g
  • Carbohydrates: 39.08 g
    • Sugars: 0.33 g
  • Protein: 8.24 g
  • Fiber: 0.67 g

Advice

Instead of peanut oil, you can also use regular vegetable oil or coconut butter. Young onions can be replaced with leeks. For even more colorful noodles, you can also add sliced carrots, zucchini, bell peppers, cabbage, and other vegetables.