Author Notes
Is a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand. This dish comes from testing hundreds of different variations from food carts all over the city. —carmen chu
Ingredients
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1 packet
Brown rice noodles
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1 cup
Snap peas
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1/2 cup
Red onion (julienne)
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1/2 cup
Chicken breast (diced)
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1 cup
Shrimp (butterflied)
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3 tablespoons
Peanuts
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3 tablespoons
coconut oil
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1 pinch
salt
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1 pinch
black pepper
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1/4 cup
Kikkoman Less Sodium Soy Sauce
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1/4 cup
Kikkoman Thai Peanut Sauce
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1 tablespoon
Lime Juice
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1 tablespoon
Honey
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1 tablespoon
sesame oil
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1 tablespoon
fish sauce
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4 pieces
garlic cloves (minced)
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4 tablespoons
Cilantro (minced)
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1 piece
Lemon ( wedges)
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1/4 cup
red pepper (julienne)
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2 pieces
egg
Directions
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Cook the noodles according to package directions and drain.
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Whisk together the thai peanut sauce, less sodium soy sauce, lime juice, honey, sesame oil, fish sauce, siracha hot sauce; set aside.
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Season diced chicken with salt and pepper. Heat 1 tablespoon coconut oil in hot wok or large skillet over high heat. Quickly add chicken, and stir-fry approximately 3 minutes; remove.
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Season butterfly shrimps with salt and pepper. In the same pan, over high heat, add 1/2 tablespoon coconut oil and quickly add shrimps, stir-fry approximately 2 minutes; remove. In the same pan add 1/2 tablespoon coconut oil and cook eggs for 1 minute approximately, remove and chop.
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Heat remaining oil in the same pan. Add garlic, snap peas, broccoli, and red peppers and red onions; stir-fry 1 to 2 minutes until vegetables are cooked ( they should have a crunch). Stir in noodles and cook, tossing to combine for 2 minutes. Add in cooked chicken, shrimp, cilantro and sauce mixture. Stir until sauce thickens. Remove from heat and add chopped egg and cilantro.
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Serve with lime wedges and crushed peanuts.
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