Poor Man’s Thai Noodles
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
201 kcal
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Course
Main Course
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Cuisine
Thai
Poor Man’s Thai Noodles
Description
Poor Man’s Thai Noodles focuses on the fresh rice noodles combined with a sauce blending brown sugar, fish sauce, light soy sauce, and black soy sauce. After softening and slicing the noodles, they are quickly stir-fried in a smoking-hot wok with scallion whites and sliced garlic, which adds aromatic sharpness. Thai basil can be added for herbal notes. The sauce coats the noodles during stir-fry, making them glossy and flavorful. Adding mung bean sprouts provides a contrasting crispness and freshness at the end.
The cooking method emphasizes high heat for fast tossing to warm the noodles without overcooking, preserving texture. This approach also boosts the flavor infusion from the combination of sweet and savory elements in the sauce.
This dish can be served as a light meal or as part of a wider Thai-inspired dinner. Including fresh herbs and vegetables helps balance the seasoning and adds contrasting textures to the noodles.
Ingredients
- 12 ounces rice noodles 340g, fresh, wide
- 1 tablespoon brown sugar
- 1 tablespoon water hot
- 1 teaspoon fish sauce (or vegan fish sauce)
- 1 1/2 teaspoons soy sauce or Chinese light soy sauce, Thai, thin
- 1 tablespoon black soy sauce or 1 1/2 teaspoons Chinese dark soy, Thai
- 2 tablespoons canola oil
- 4 scallions (cut at an angle into 2 inch pieces, white and green portions separated)
- 3 cloves garlic (sliced)
- 2 cups mung bean sprouts (175g, rinsed and drained)
- 1/4 cup Thai basil (optional)
Instructions
- Remove the fresh rice noodles from the package and cut them into 1 ½ inch wide strips. If they were refrigerated, let them come up to room temperature and loosen them in some hot water.
- If you are using dried rice noodles, follow the directions on the package to cook them. You can also soak them in hot water until softened and re-hydrated––about 15 to 20 minutes. Drain thoroughly. There should be no visual moisture on the noodles.
- In a small bowl, dissolve the brown sugar in the hot water. Mix in the fish sauce (if using) and soy sauces. Set aside.
- Heat your wok until smoking, and spread 2 tablespoons canola oil around the perimeter of the wok.
- Add scallion whites and garlic and Thai basil (optional) if you have some. After 10 seconds, add the softened noodles. Your wok should be screaming hot now. Continue to toss the rice noodles for 30 seconds to warm them up. Next, stir up your soy sauce mixture and pour it over the noodles.
- Continue stir-frying for 1 minute until the noodles are well coated. They should get a good smoky sear on them.
- Next, add the mung bean sprouts and green portions of the scallions. Stir-fry for 1 minute, until the bean sprouts and scallions are wilted. Plate and serve with your favorite hot chili oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 517mg | 22% |
| Potassium | 129mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 10mg | 11% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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