Description
Bright, caramelized street style Thai noodles with smoked soy, tangy tamarind, and crisp vegetables for a quick weeknight stir-fry.
Ingredients
Scale
- 200 g (7 oz) dried wide rice noodles
- 2 tbsp (30 ml) neutral oil
- 3 cloves garlic, minced
- 2 large eggs
- 150 g (5 oz) Chinese broccoli or regular broccoli
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) tamarind paste
- 2 tbsp (25 g) palm sugar or light brown sugar
- 1 tbsp (15 ml) dark soy sauce
- Chili flakes or fresh chiles (to taste)
- Scallions and cilantro for garnish
Instructions
- Soak the rice noodles in warm water for 10–15 minutes until pliable. Drain and set aside.
- Whisk together fish sauce, tamarind paste, palm sugar, and dark soy sauce in a small bowl.
- Heat the wok over high heat, add oil and garlic, and stir-fry until fragrant.
- Push garlic to the side, scramble the eggs, and stir-fry with broccoli until tender.
- Add noodles and sauce, tossing continuously for a few minutes until noodles are heated through and sauce is absorbed.
- Add scallions and chili flakes, toss for 30 seconds, and finish with sesame oil if desired.
- Plate and garnish with lime wedges, cilantro, and crushed chilies.
Notes
Use high heat to achieve char. Avoid over-soaking the noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 10g
- Sodium: 1250mg
- Fat: 20g
- Saturated Fat: 4.5g
- Unsaturated Fat: 15.5g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 115mg