🍽️ How to Make Thai Fried Noodles

🧆 Ingredients

• 200g rice noodles
• 100g shrimp or chicken (optional)
• 1 egg
• 50g bean sprouts
• 30g carrots (julienned)
• 2 green onions (chopped)
• 2 tablespoons Thai fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon tamarind paste
• 1 tablespoon sugar
• 1 tablespoon chili flakes
• 2 cloves garlic (minced)
• 2 tablespoons vegetable oil
• Lime wedges, crushed peanuts, and cilantro for garnish
• Salt to taste

🍳 Steps

1. Prepare the Ingredients:
   Rinse the rice noodles under cold water to remove excess starch. Soak them in warm water for 20–30 minutes until softened but still slightly firm. Drain thoroughly.
   Clean the shrimp by peeling and deveining, or slice chicken thinly against the grain. Rinse bean sprouts and carrots under running water. Pat all ingredients dry with paper towels to avoid excess moisture during stir-frying. Crack the egg into a bowl and beat lightly.

2. Cook the Protein:
   Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the shrimp or chicken and stir-fry until just cooked through (shrimp should turn pink and opaque, chicken should be white with no pink remaining). Remove from the wok and set aside to prevent overcooking.

3. Scramble the Egg and Sauté Aromatics:
   Add the remaining oil to the wok. Pour in the beaten egg and scramble gently until just set. Push the egg to the side, then add minced garlic and julienned carrots. Stir-fry for 1–2 minutes until fragrant and the carrots begin to soften.

4. Stir-Fry the Noodles and Vegetables:
   Add the softened rice noodles, bean sprouts, and chopped green onions to the wok. Pour in the fish sauce, soy sauce, tamarind paste, sugar, and chili flakes. Stir-fry quickly, tossing everything together to coat the noodles evenly. If the noodles stick, add a splash of water. Cook until the noodles are glossy and heated through, about 2–3 minutes.

5. Combine and Garnish:
   Return the cooked protein to the wok. Toss all ingredients together for another minute, ensuring everything is well mixed and heated. Taste and adjust seasoning with salt or more sauce if needed. Serve immediately, garnished with lime wedges, crushed peanuts, and fresh cilantro.

💡 Tips

• Do not over-soak the noodles; they should be pliable but not mushy before stir-frying.
• Use high heat and work quickly to keep the noodles from becoming soggy.
• Adjust chili flakes for desired spice level.
• Use fresh lime juice for extra tang.
• Substitute tofu for a vegetarian version.
• For extra flavor, toast the peanuts before crushing.
• The key to authentic texture is to keep all ingredients dry and the wok hot.