Thai Mixed Noodles
Thai Mixed Noodles
Ingredients
- 2 tablespoons oil, as needed to coat the pan
- 3 garlic, cloves, minced
- 1 tablespoon ginger, minced
- 100 grams pork mince
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sweet chili sauce
- 1/2 teaspoon tamarind paste
- 1 teaspoon sugar
- 1 tablespoon chilli paste
- 100 ml water
- 50 grams egg noodles
- 1 egg
- 1/4 cup cilantro, chopped
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
Add the pork mince to the pan. Cook, breaking it up with a spatula, until it is browned and cooked through, approximately 3-5 minutes.
⏱️ 4 min
- 4
Once the pork is cooked, stir in the oyster sauce, soy sauce, fish sauce, sweet chili sauce, and tamarind paste.
⏱️ 1 min
- 5
Add the sugar and chili paste to the pan. Mix all ingredients well to combine and coat the pork.
⏱️ 1 min
- 6
Pour in the water and bring the mixture to a gentle simmer.
⏱️ 2 min
- 7
Add the egg 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
- 8
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
- 9
Add the chopped cilantro to the noodles and give a final mix.
⏱️ 1 min
- 10
Serve the Thai mixed noodles immediately from the pan onto a plate 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
- 100 grams pork mince
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sweet chili sauce
- 1/2 teaspoon tamarind paste
- 1 teaspoon sugar
- 1 tablespoon chilli paste
- 100 ml water
- 50 grams egg noodles
- 1 egg
- 1/4 cup cilantro, chopped
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
Add the pork mince to the pan. Cook, breaking it up with a spatula, until it is browned and cooked through, approximately 3-5 minutes.
⏱️ 4 min - 4
Once the pork is cooked, stir in the oyster sauce, soy sauce, fish sauce, sweet chili sauce, and tamarind paste.
⏱️ 1 min - 5
Add the sugar and chili paste to the pan. Mix all ingredients well to combine and coat the pork.
⏱️ 1 min - 6
Pour in the water and bring the mixture to a gentle simmer.
⏱️ 2 min - 7
Add the egg 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 - 8
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 - 9
Add the chopped cilantro to the noodles and give a final mix.
⏱️ 1 min - 10
Serve the Thai mixed noodles immediately from the pan onto a plate and enjoy.