Rad Na Thai Noodles
Ingredients
The sauce
-
3
tablespoons
soy sauce
-
3
tablespoons
fish sauce
-
3
tablespoons
brown sugar
-
3
tablespoons
unseasoned rice vinegar
-
½
teaspoon
crushed red pepper flakes
The noodles and toppings
-
8
oz
dried wide rice noodles
-
1
head
romaine
-
1
bunch
scallions
-
½
lb
fresh mung bean sprouts
-
1
cup
roasted cashew or peanuts
-
2
tablespoons
neutral oil
-
2
eggs
lightly beaten
-
hot sauce
for serving, optional
Instructions
- Boil a large pot of water.
- If making an egg crepe, heat a nonstick skillet, add oil, and swirl in the beaten eggs to form a thin layer. Cook briefly, roll, and slice into ribbons.
- Combine soy sauce, fish sauce, brown sugar, rice vinegar, and water in a bowl to make the sauce.
- Slice the romaine and prepare other ingredients in small bowls.
- Boil the rice noodles for 4 to 6 minutes, then drain without rinsing.
- Heat a skillet or wok over high heat, add oil and pepper flakes, then the noodles. Quickly coat with sauce and add the remaining ingredients.
- Cook briefly, then pour over the romaine and toss to combine. Serve immediately with hot sauce on the side.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
20g
Total carbohydrates
45g
Total protein
12g
Sodium
1500mg
Cholesterol
186mg
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