Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This is one of the most famous stir-fry dishes ever, and Thailand's most well-known noodle dish. It's fairly high in sodium due to the flavor-adding fish sauce and soy sauce, but lower than you'll find at most restaurants.

Dave Diresta and Joanne Foran
Recipe by Cooking Light May 2000

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
6 servings (serving size: 1 cup noodle mixture and 1 lime wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 6 cups water in a stir-fry pan or wok; bring to a boil. Add noodles; cook 4 minutes. Drain and rinse with cold water; drain well. Place cooked noodles in a large bowl. Add 1 teaspoon oil; toss well. Set aside.

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  • Combine 3/4 cup water, soy sauce, fish sauce, and brown sugar; set aside.

  • Heat 1 teaspoon oil in a stir-fry pan or wok over medium heat. Add eggs; stir-fry 1 minute. Add eggs to noodle mixture. Heat 1 teaspoon oil in pan over medium-high heat. Add chicken and garlic; stir-fry 5 minutes. Add to noodle mixture. Heat 1 tablespoon oil in pan. Add shrimp, onions, and paprika; stir-fry 3 minutes. Add the soy sauce mixture and noodle mixture to pan; cook 3 minutes or until thoroughly heated. Remove from heat; toss with sprouts and cilantro. Sprinkle with peanuts. Serve with lime wedges.

Nutrition Facts

347 calories; calories from fat 24%; fat 9.3g; saturated fat 1.4g; mono fat 4.3g; poly fat 2.5g; protein 24.5g; carbohydrates 41.6g; fiber 1.2g; cholesterol 150mg; iron 2.6mg; sodium 1364mg; calcium 57mg.
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