1/2 bag (8 oz) A Taste of Thai Thin Rice Noodles, soaked according to directions
1/4 cup dark brown sugar, firmly packed
2 tablespoons A Taste of Thai Fish Sauce
2 tablespoons A Taste of Thai Garlic Chili Pepper Sauce
2 limes, (2 tablespoons juice & 4 wedges)
2 tablespoons oil
3 large cloves garlic, finely minced
4 scallions, chopped (white & light green parts separated from dark green parts)
2 eggs, beaten
2 cups bean sprouts
1/4 cup chopped cilantro
Optional: One half pound deveined shrimp, ground turkey, or pork may be added with the garlic and scallions. Just stir-fry until cooked through, and proceed with recipe.
The combination of brown sugar and Garlic Chili Pepper Sauce makes a sweet and savory noodle. It’s a fast and delicious side dish that is easily doubled and tripled if you’re feeding a crowd.
Time
20 minutes
Yield
4 servings
Directions
For sauce; whisk together brown sugar, Fish Sauce, Garlic Chili Pepper Sauce and lime juice. Set aside.
In wok or large skillet, heat oil over a high heat. Add garlic and white parts of scallions. Stir-fry 2 minutes until soft but not brown, then push to one side of skillet. Add eggs and scramble quickly.
Drain Rice Noodles and add to skillet with reserved sauce. Stir-fry 1 minute coating noodles well.
Add bean sprouts and cilantro. Stir-fry until ingredients are mixed and noodles are firm but tender. Serve hot, garnished with scallion greens and lime wedges.
