Stir-fried Noodles
Originally a Thai noodle dish (Pad Thai), this recipe adapts it using local egg/flour noodles. It's a spicy, sour, sweet, and salty noodle dish, a family favorite.
Originally a Thai noodle dish (Pad Thai), this recipe adapts it using local egg/flour noodles. It's a spicy, sour, sweet, and salty noodle dish, a family favorite.
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 5 tablespoons sugar
- 1 kg noodles blanched
- 1/4 kg shrimp shelled and deveined
- 1/4 kg boneless chicken breasts diced
- 1 whole red onion chopped
- 5 pieces red chile chopped
- 2 pieces eggs beaten
- 1/2 cups bean sprouts washed and drained
- 1/2 cups peanut coarsely chopped
- 4 tablespoons tamarind juice
- 4 tablespoons fish sauce
- bunch fresh cilantro chopped
- 1 piece fresh lemon wedges
- Carbohydrate 106.061945836321 g
- Cholesterol 279.666666666667 mg
- Fat 19.6640166681557 g
- Fiber 3.16429167068761 g
- Protein 45.5509625012715 g
- Saturated Fat 2.91169197927924 g
- Serving Size 1 1 Serving (398g)
- Sodium 1240.10375187967 mg
- Sugar 102.897654165633 g
- Trans Fat 2.46927739586437 g
- Calories 779 calories
Step-by-step
- Boil 2 liters of water and cook the noodles to al dente, drain and set aside.
- Heat oil in a pan or wok, add shrimp, cook until pink in color and set aside, add the diced chicken and cook until white in color, set aside half of the chicken.
- Add 1 tablespoon of oil if needed, sauté the onion and garlic, add half of each peanuts and bean sprouts, add in the chili, make a well in the middle and pour in the beaten eggs and coagulate like a scrambled eggs, mix all the ingredients in the pan/wok and add in the noodles, mix it well.
- Combine tamarind juice, fish sauce and sugar in a bowl (add water if too thick or if necessary), mix well until sugar is diluted, pour into the pan/wok and mix well until it coats all the noodle mixture.
- Turn off the heat.
- Plate the stir-fried noodles in a serving dish, top the remaining peanuts, bean sprouts, chicken and shrimp and finally garnish cilantro on top and lemon wedges on the sides.
- Serve while hot and ENJOY!
Managing the Noodle Base
Working with wheat-based egg and flour noodles instead of traditional rice sticks alters how moisture is absorbed in the pan. Boil two liters of water vigorously and cook the noodles strictly to al dente before draining. Starch management prevents clumping during the rapid toss in the wok. If the noodles sit too long before cooking, toss them with a few drops of neutral oil to keep them separated.Balancing Proteins and Aromatics
Cooking shrimp and chicken separately maintains distinct textural integrity. Sauté the shelled shrimp only until they turn completely pink, usually lasting under three minutes on high heat. Dice the chicken breast uniformly so the pieces cook evenly alongside the chopped red onion and fiery red chilis. Creating a central well in the wok for the beaten eggs allows them to form soft curds before incorporation.Second-Day Transformations
Stir-fried noodles develop deeper flavors after resting in the refrigerator for twenty-four hours. Store the dish in an airtight container for up to two days. Reheat the mixture gently in a skillet over medium-low heat with a tablespoon of water to restore moisture to the starches. Reserve fresh garnishes like cilantro, crushed peanuts, and lemon wedges until after the reheat phase to preserve their crisp texture.
