Rating: 4 stars
201 Ratings
  • 5 star values: 80
  • 4 star values: 73
  • 3 star values: 24
  • 2 star values: 8
  • 1 star values: 16

The wonderful national noodle dish of Thailand, it is now served in many trendy restaurants. It can be adjusted to your taste, add ingredients that you like and make it as spicy or tart as you want to. It is also great as a basis for a stir fry of leftovers. This is a recipe for those who like it HOT, if you can't handle the heat, go easy on the chile sauce.

Recipe Summary

cook:
15 mins
total:
30 mins
prep:
15 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.

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  • In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.

  • Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.

  • Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts, green onions, and remaining chile sauce. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.

  • Serve garnished with fresh cilantro and remaining bean sprouts with lime wedges on the side.

Nutrition Facts

742 calories; protein 41.4g; carbohydrates 83.1g; fat 27.8g; cholesterol 280.2mg; sodium 1591.2mg. Full Nutrition
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