Hot Thai Fried Noodles with Pork & Shrimp
Thai pad thai-style fried rice noodles with pork and shrimp tossed in a tangy fish sauce, lime, and chili dressing. Topped with peanuts, bean sprouts, and cilantro.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
70 minA loaded Thai-style pad thai variation with both pork and shrimp, working through the classic stir-fry choreography: cook the meat fast, toss in soaked rice noodles with the seasoning sauce, push everything aside and scramble eggs in the open space, then fold in the seafood, sprouts, and herbs. Each step happens in about 30 seconds.
The fish sauce, sugar, vinegar, and tomato paste combination is the home cook’s stand-in for tamarind paste, which traditional pad thai relies on for its sweet-sour tang. Tomato gives you the color and the slight sourness without a special trip to an Asian market. Soaking the rice noodles in lukewarm (not hot) water is the key step to keep them from turning mushy during the stir-fry.
Chef Tips
- High, screaming-hot heat makes all the difference. A carbon-steel wok or large cast iron skillet beats nonstick every time for stir-fry.
- Mise en place is a must. Once the pan is hot, you have about 5 minutes total cook time. Have every ingredient measured and ready.
- Don’t crowd the pan. If your skillet looks full, work in two batches. Crowded ingredients steam instead of frying.
- Save half the peanuts, the cilantro, and a lime wedge for garnish at the table. The fresh hit on top is what makes Thai noodles sing.
Variations
- Use just shrimp or just chicken if you want to simplify.
- Add 1 tablespoon of tamarind paste (skip the tomato paste) for authentic pad thai tang.
- Stir in a tablespoon of preserved Chinese radish for traditional flavor and crunch.
Ingredients
Directions
In a bowl, cover the noodles in lukewarm water and let stand to soften, about 15 minutes for fresh noodles or about 30 minutes for dry noodles.
Drain and cut into 6-inch lengths, if desired.
Set aside.
In a small bowl, combine the fish sauce, vinegar, sugar, and paprika, ketchup, or tomato paste.
Set aside.
Heat a sauté pan over high heat.
Add the oil and swirl to coat the pan.
Add the pork or chicken, garlic, and chili and stir-fry for 1 minute.
Stir in the drained noodles and the reserved fish sauce mixture and stir-fry about 30 seconds.
Push the noodles to one side, pour in about a tablespoon more oil, if necessary, and add the eggs; cook just until slightly set, then break them up.
Add the shrimp and stir-fry just until they turn pink.
Add most of the bean sprouts, the green onion, and ¼ cup of the peanuts and stir-fry until the sprouts and onions are crisp-tender, 1 to 2 minutes.
Remove from the heat and transfer to a serving plate.
Sprinkle with the chopped cilantro, remaining ¼ cup peanuts, and dried shrimp.
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