2 AM Thai Mixed Noodles
2 AM Thai Mixed Noodles
Ingredients
For the Noodles and Protein
- 12 ounces dried wide rice noodles
- 1 pound boneless, skinless chicken thighs, thinly sliced
- 1/2 pound large shrimp, peeled and deveined
- 8 ounces firm tofu, pressed and cubed
- 2 tablespoons vegetable oil, divided
For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar, packed
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha, or more, to taste
- 1/4 cup water
For the Vegetables and Aromatics
- 4 garlic, cloves, minced
- 1 shallot, large, thinly sliced
- 2 cups broccoli florets
- 1 cup carrots, julienned
- 1 bell pepper, red or yellow, thinly sliced
- 1 cup bean sprouts
- 1/2 cup green onions, sliced, for garnish
- 1 lime, cut into wedges, for serving
- 1/4 cup chopped peanuts, for garnish
Instructions
- 1
Cook the rice noodles according to package directions until al dente. Drain, rinse with cold water to prevent sticking, and set aside.
⏱️ 8 min
- 2
In a medium bowl, whisk together the soy sauce, oyster sauce, fish sauce, brown sugar, rice vinegar, sriracha, and water. Set the sauce aside.
⏱️ 3 min
- 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 4-5 minutes. Remove chicken from the wok and set aside.
⏱️ 5 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the tofu and cook until golden brown on all sides, about 3-4 minutes. Remove tofu from the wok and set aside.
⏱️ 4 min
- 5
Add the minced garlic and sliced shallot to the wok. Sauté for 1 minute until fragrant.
⏱️ 1 min
- 6
Add the broccoli florets, julienned carrots, and sliced bell pepper to the wok. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
⏱️ 4 min
- 7
Return the cooked chicken and tofu to the wok. Add the shrimp and cook for 2-3 minutes, until pink and opaque.
⏱️ 3 min
- 8
Add the cooked noodles and the prepared sauce to the wok. Toss everything together until the noodles are evenly coated and heated through, about 2-3 minutes.
⏱️ 3 min
- 9
Stir in the bean sprouts. Cook for 1 minute more.
⏱️ 1 min
- 10
Serve immediately, garnished with sliced green onions, chopped peanuts, and lime wedges.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
2 AM Thai Mixed Noodles
For the Noodles and Protein
- 12 ounces dried wide rice noodles
- 1 pound boneless, skinless chicken thighs, thinly sliced
- 1/2 pound large shrimp, peeled and deveined
- 8 ounces firm tofu, pressed and cubed
- 2 tablespoons vegetable oil, divided
For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar, packed
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha, or more, to taste
- 1/4 cup water
For the Vegetables and Aromatics
- 4 garlic, cloves, minced
- 1 shallot, large, thinly sliced
- 2 cups broccoli florets
- 1 cup carrots, julienned
- 1 bell pepper, red or yellow, thinly sliced
- 1 cup bean sprouts
- 1/2 cup green onions, sliced, for garnish
- 1 lime, cut into wedges, for serving
- 1/4 cup chopped peanuts, for garnish
Instructions
- 1
Cook the rice noodles according to package directions until al dente. Drain, rinse with cold water to prevent sticking, and set aside.
⏱️ 8 min - 2
In a medium bowl, whisk together the soy sauce, oyster sauce, fish sauce, brown sugar, rice vinegar, sriracha, and water. Set the sauce aside.
⏱️ 3 min - 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 4-5 minutes. Remove chicken from the wok and set aside.
⏱️ 5 min - 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the tofu and cook until golden brown on all sides, about 3-4 minutes. Remove tofu from the wok and set aside.
⏱️ 4 min - 5
Add the minced garlic and sliced shallot to the wok. Sauté for 1 minute until fragrant.
⏱️ 1 min - 6
Add the broccoli florets, julienned carrots, and sliced bell pepper to the wok. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
⏱️ 4 min - 7
Return the cooked chicken and tofu to the wok. Add the shrimp and cook for 2-3 minutes, until pink and opaque.
⏱️ 3 min - 8
Add the cooked noodles and the prepared sauce to the wok. Toss everything together until the noodles are evenly coated and heated through, about 2-3 minutes.
⏱️ 3 min - 9
Stir in the bean sprouts. Cook for 1 minute more.
⏱️ 1 min - 10
Serve immediately, garnished with sliced green onions, chopped peanuts, and lime wedges.
⏱️ 1 min