These stir-fried noodles certainly take the crown as one of the best dishes of Thai cuisine. From the sleek rice noodles, heady seasonings and aromatics, sumptuous toppings, and fresh garnishes, get ready to have your appetite dazzled with each serving. Quick to cook yet complex in flavor, this noodle dish will rock your world.
Makes 2-3 servings
¼ kilo Dried thin rice noodles (kuay tiow)
3 Tbsps Fish sauce (nahm plah)
3 Tbsps Tamarind fruit concentrate, plus more to taste
2 Tbsps Palm or coconut sugar
4 Tbsps Peanut oil
150g Fresh shrimps, shelled, deveined, and butterflied
¾ cup Firm tofu, cut into thin strips
4-5 cloves Garlic, finely chopped
3 Shallots, thinly sliced or substitute with half an onion
¼ cup Small dried shrimps
¼ cup Chopped sweetened salted radish*
2-3 tsps Ground dried red chilies
Sugar, to taste
Fresh bean sprouts
Chives, cut into 1 ½-inch-long segments
⅔ cup Chopped unsalted roasted peanuts
4 Green onions, roots and half of green leaves, trimmed
- First, soak the dried rice noodles in cool or lukewarm tap water for 40 minutes to one hour, or until the noodles are softened but still firm to the touch. Drain and set aside.
- While the noodles are soaking, make the sweet and sour mixture. Mix the fish sauce, tamarind juice, and palm sugar. Taste and adjust flavors to your preferred combination of salty, sour, and sweet. Set aside.
- Heat a wok over high heat until smoking hot. Add two teaspoons of peanut oil and quickly stir-fry the shrimps until they turn pink and are almost cooked through. Salt lightly with a sprinkling of fish sauce and remove them from the wok.
- Swirl in another teaspoon of peanut oil, to coat the wok surface and wait 20-30 seconds for it to heat. Add the tofu, frying 1-2 minutes, or until the pieces turn golden. Add garlic and stir-fry with the tofu for 15-20 seconds. Add the shallots and cook another 15 seconds. Then, add the dried shrimps, sweetened salted radish, and ground dried chilies. Stir and heat through a few seconds.
- Add the noodles and toss well with the ingredients in the wok. Stir-fry for 1-2 minutes and when the noodles are cooked, push the noodles to the side of the wok.
- Add the remaining peanut oil to the cleared area, crack the eggs to the wok and scramble lightly. When the eggs have set, cut into small chunks with the spatula and toss them in with the noodles.
- Add the sweet and sour seasoning mixture prepared earlier. Stir well to evenly coat noodles. If the noodles are still too firm, sprinkle 1-2 tablespoons of water to finish cooking. Taste and adjust flavors by adding more fish sauce or tamarind juice. If the noodles are not sweet enough, sprinkle some sugar.
- Finally, toss in ⅔ cup of bean sprouts and chives. Sprinkle with half the chopped peanuts and return the shrimps to the wok. Stir continuously. When the vegetables are partially wilted, transfer to a serving platter. Garnish with the remaining bean sprouts, chopped peanuts, lime wedges, cilantro, and green onions.
Recipe by Chef James Worrasaran and Chef James Bon of Thai Dara