Thai Rice Noodles with Vegetables and Egg in Garlic-Lime Sauce Recipe
This simple rice noodle dish is something between pad thai and a vegetable stir-fry. Lots of colorful vegetables, egg, and an aromatic sauce with garlic, lime, and fish sauce make a quick dinner that tastes like it’s from a Bangkok street stall, but without complicated ingredients.
Thailand
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🌙
Supper
🌶️
Medium spicy
Salty
Umami
Spicy
Fresh
Filling
Garlicky
Citrusy
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Servings
2
Ingredients
- rice noodles ryżowy wstążki - 150 g
- eggs - 2 pieces
- carrot - 1 pieces
- bell pepper żółta lub czerwona - 1 pieces
- zucchini - 0.5 pieces
- onion dymka - 3 pieces
- garlic - 3 cloves
- fish sauce rybny - 1.5 tablespoons
- soy sauce sojowy - 1 tablespoon
- sugar - 1 teaspoon
- lime juice - 1.5 tablespoons
- oil roślinny - 2 tablespoons
- fresh or dried chili pepper - 0.5 pieces
- mung bean sprouts - 50 g
- roasted unsalted peanuts - 2 tablespoons
Main Ingredient:
rice noodles
Preparation
- Pour very hot but not boiling water over the rice noodles and set aside for 8–10 minutes, until they soften but are still slightly springy. Drain and rinse with cold water to prevent sticking.
- In a small bowl, mix the fish sauce, soy sauce, sugar, lime juice, and 1 tablespoon of water. Set aside.
- Heat 1 tablespoon of oil in a large frying pan or wok over medium-high heat. Crack in the eggs, gently stir as for scrambled eggs, and fry for 1–2 minutes until just set. Transfer to a plate.
- In the same pan, add the second tablespoon of oil. Add the garlic and chili and fry for about 30 seconds, stirring, until very fragrant but not browned.
- Add the carrot, bell pepper, and zucchini. Fry for 4–5 minutes over medium-high heat, stirring often, until the vegetables soften but remain slightly crisp.
- Add the soaked rice noodles and mung bean sprouts. Pour in the prepared sauce and stir-fry for 2–3 minutes, until the noodles absorb some of the sauce and are evenly coated.
- Add the cooked eggs, gently break them into smaller pieces with a spatula, and mix with the noodles. Add most of the sliced spring onion, reserving some for sprinkling.
- Serve immediately, sprinkled with the remaining spring onion and chopped peanuts. You can serve extra lime wedges on the side for squeezing over the plate.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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