Spicy Thai Noodles with Chicken & Shrimp
Glass noodles with chicken and shrimp lightly coated in a mildly spicy refreshing thai inspired sauce.
Yield
4 servingsPrep
15 minCook
15 minReady
50 minTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
8 | ounces |
rice noodles
dried |
|
¼ | cup |
vegetable oil
|
|
3 | cloves |
garlic
minced |
|
½ | pound |
chicken breasts
diced |
|
½ | pound |
shrimp
deveined, diced |
|
2 | large |
eggs
beaten |
|
2 | cups |
mung bean sprouts
|
|
⅓ | cup |
peanuts
ground, unsalted |
|
Sauce | |||
⅓ | cup |
ketchup
|
|
3 | tablespoons |
fish sauce
|
|
2 | tablespoons |
lemon juice
or lime juice |
|
2 | teaspoons |
soy sauce, tamari
|
|
1 | teaspoon |
chili sauce
or chili paste |
|
1 | teaspoon |
sugar
granulated |
|
Garnish | |||
3 | each |
scallions, spring or green onions
thinly sliced |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
231.2 | ml/g |
rice noodles
dried |
|
59 | ml |
vegetable oil
|
|
3 | cloves |
garlic
minced |
|
226.8 | g |
chicken breasts
diced |
|
226.8 | g |
shrimp
deveined, diced |
|
2 | large |
eggs
beaten |
|
473 | ml |
mung bean sprouts
|
|
79 | ml |
peanuts
ground, unsalted |
|
Sauce | |||
79 | ml |
ketchup
|
|
45 | ml |
fish sauce
|
|
3E+1 | ml |
lemon juice
or lime juice |
|
1E+1 | ml |
soy sauce, tamari
|
|
5 | ml |
chili sauce
or chili paste |
|
5 | ml |
sugar
granulated |
|
Garnish | |||
3 | each |
scallions, spring or green onions
thinly sliced |
Directions
Place noodles in large bowl; cover with hot water.
Let stand 20 minutes or until softened.
Drain well.
Heat oil in large skillet or wok over medium high heat.
Add garlic, chicken and shrimp; stir fry about 1½ minutes until nearly cooked through.
Add egg; let set slightly then stir to scramble.
Add noodles, beansprouts and peanuts; stir fry until heated through, about 4 minutes.
Combine ketchup, fish sauce, lemon juice, soy sauce, chili sauce and sugar in small bowl.
Add to noodles; stir fry until well coated.
Garnish with onions.