Summary:
These spicy Thai noodles are stir-fried with vegetables, chopped peanuts, and fresh ginger. The best part of this easy recipe is the spicy sauce, which is made from soy sauce, sriracha, rice vinegar, and brown sugar.
INGREDIENTS
- 8 ounces
rice noodles - 10 ounces mushrooms sliced
- 1 egg
- 1/4 cup
peanuts chopped - 4 scallions chopped
- 2 inches fresh ginger chopped
- 2 tablespoons
canola oil
For the sauce:
- 3 tablespoons
soy sauce - 3 tablespoons
sriracha - 2 tablespoons
rice vinegar - 1 tablespoon
brown sugar - 2 tablespoons
canola oil
INSTRUCTIONS
- Cook the noodles according to package directions. When done, drain the noodles and toss with a drizzle of canola oil to keep them from sticking to each other. Set aside.
- Mix all of the sauce ingredients together in a bowl. Set aside.
- Heat canola oil in the wok over medium-high heat. Add mushrooms and ginger. Cook for 5 minutes, stirring frequently.
- Crack the egg over the wok, immediately scrambling and stirring it with the mushrooms.
- Add the noodles and chopped peanuts to the wok. Stir and mix everything together.
- Add the sauce to the wok. Mix well so that everything is coated in the sauce.
- Remove the wok from heat. Add and stir in the scallions.
NUTRITION
618 kcal/serving
I use noodles made from rice that have a wide and flat shape, and have been pre-cooked by soaking in hot water.
PHOTOS
NOTES & TIPS
I use noodles made from rice that have a wide and flat shape, and have been pre-cooked by soaking in hot water.
