Ingredients
Scale
- 8 oz wide rice noodles
- 8 oz shrimp or boneless chicken, diced
- 2 large eggs
- 3 green onions, chopped
- 1 cup bean sprouts
- 1/2 cup roasted peanuts, coarsely chopped
- 3 tbsp tamarind paste
- 3 tbsp low-sodium soy sauce
- 2 tbsp brown sugar
- 2 tbsp freshly squeezed lime juice
Instructions
- Soak rice noodles in warm water for about 20 minutes until softened but al dente. Drain and set aside.
- Heat oil in a wok over medium-high heat. Add shrimp or chicken; cook until golden brown (3-4 minutes for shrimp, 5-6 minutes for chicken).
- Stir in minced garlic and ginger; sauté for 30 seconds until fragrant.
- Add soaked noodles and sauce ingredients; stir-fry for about 2-3 minutes until heated through.
- Push mixture to one side, scramble the eggs on the other side until just set, then mix everything together.
- Add green onions and bean sprouts; stir-fry for another minute until tender-crisp.
- Serve immediately topped with chopped peanuts and lime wedges.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (around 300g)
- Calories: 450
- Sugar: 8g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 210mg