Thai Mixed Noodles
Thai Mixed Noodles
Ingredients
- 2 tablespoons oil, as needed to coat the pan
- 3 garlic, cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sweet soy sauce
- 1 teaspoon sugar
- 1 tablespoon chilli paste
- 1/2 teaspoon tamarind paste
- 100 ml water
- 50 grams rice noodles
- 1 egg
- 1 spring onion, chopped
- 1 tablespoon pickled chili, for garnish
- 1 teaspoon fried garlic, for garnish
Instructions
- 1
Heat oil in a large pan or wok over medium-high heat until shimmering.
⏱️ 1 min
- 2
Add the minced garlic and minced ginger to the hot oil. Stir-fry for about 30 seconds to 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 3
Stir in the oyster sauce, soy sauce, fish sauce, sweet soy sauce, and tamarind paste.
⏱️ 1 min
- 4
Add the sugar and chili paste to the pan. Mix all ingredients well to combine.
⏱️ 1 min
- 5
Pour in the water and bring the mixture to a gentle simmer.
⏱️ 2 min
- 6
Add the rice noodles directly into the simmering sauce. Stir to combine, ensuring the noodles are submerged in the sauce. Cook until the noodles soften and absorb most of the sauce, about 3-5 minutes, stirring occasionally.
⏱️ 4 min
- 7
Push the noodles to one side of the pan to create a space. Crack the egg into the empty space. Scramble the egg until it is cooked through, then mix it into the noodles.
⏱️ 2 min
- 8
Add the chopped spring onion to the noodles and give a final mix.
⏱️ 1 min
- 9
Serve the Thai mixed noodles immediately from the pan onto a plate, garnished with pickled chili and fried garlic, and enjoy.
Kitchen Tools
Nutrition Facts (per serving)
Thai Mixed Noodles
- 2 tablespoons oil, as needed to coat the pan
- 3 garlic, cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sweet soy sauce
- 1 teaspoon sugar
- 1 tablespoon chilli paste
- 1/2 teaspoon tamarind paste
- 100 ml water
- 50 grams rice noodles
- 1 egg
- 1 spring onion, chopped
- 1 tablespoon pickled chili, for garnish
- 1 teaspoon fried garlic, for garnish
Instructions
- 1
Heat oil in a large pan or wok over medium-high heat until shimmering.
⏱️ 1 min - 2
Add the minced garlic and minced ginger to the hot oil. Stir-fry for about 30 seconds to 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 3
Stir in the oyster sauce, soy sauce, fish sauce, sweet soy sauce, and tamarind paste.
⏱️ 1 min - 4
Add the sugar and chili paste to the pan. Mix all ingredients well to combine.
⏱️ 1 min - 5
Pour in the water and bring the mixture to a gentle simmer.
⏱️ 2 min - 6
Add the rice noodles directly into the simmering sauce. Stir to combine, ensuring the noodles are submerged in the sauce. Cook until the noodles soften and absorb most of the sauce, about 3-5 minutes, stirring occasionally.
⏱️ 4 min - 7
Push the noodles to one side of the pan to create a space. Crack the egg into the empty space. Scramble the egg until it is cooked through, then mix it into the noodles.
⏱️ 2 min - 8
Add the chopped spring onion to the noodles and give a final mix.
⏱️ 1 min - 9
Serve the Thai mixed noodles immediately from the pan onto a plate, garnished with pickled chili and fried garlic, and enjoy.