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Thai Noodles
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Thai flavors inspire this simple stir-fried noodle dish. For even more Thai flavor, substitute pungent, salty fish sauce for the soy sauce.
Preparation time: 30 mins
Cooking time: 12 mins
8 ounces 1/4-inch thick rice noodles
1/4 cup ketchup
2 tablespoons soy sauce
1 tablespoon firmly packed brown sugar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
2 tablespoons vegetable oil, divided
4 eggs, beaten
8 green onions, cut into 1-1/2-inch pieces
1 clove garlic, peeled and thinly sliced
2 cups bean sprouts
1/4 cup chopped dry-roasted, unsalted peanuts
Place noodles in a large bowl. Cover with hot tap water and let stand for 30 minutes; separate noodles as they soften. Drain well when pliable.
In a small bowl, whisk together ketchup, soy sauce, brown sugar, crushed red pepper flakes and ginger; set aside.
Place half the oil in a large nonstick skillet or wok over medium heat. Pour in eggs and swirl to coat pan. As mixture sets, lift up edge and allow uncooked portion to flow underneath. When set, remove from pan and thinly slice.
Reheat pan over medium-high heat until hot. Add remaining oil and sauté green onions and garlic for 2 minutes. Stir in bean sprouts and stir-fry for 1 minute. Add ketchup mixture and mix well. Add drained noodles and eggs and toss until evenly coated and thoroughly heated. Serve immediately garnished with peanuts.
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