2 AM Thai Mixed Noodles
2 AM Thai Mixed Noodles
Ingredients
For the Noodles
- 1 pound egg noodles
For the Sauce
- 4 tablespoons chili crisp
- 4 tablespoons pickled chili
- 4 tablespoons tamarind paste
- 1/4 cup fish sauce
- 2 tablespoons granulated sugar
- 1/4 cup sweet chili sauce
- 2 tablespoons fried garlic
- 2 tablespoons fried garlic in oil
- 1/2 cup fresh coriander, chopped
- 2 bird's eye chilies, chopped
- 2 lime, halved, for juice
For the Toppings
- 1 pound char siu, sliced
- 4 ounces pork crackling, cut into bite-sized pieces
- 1 tablespoon Yum Yum seasoning, or to taste
Instructions
- 1
Bring a large pot or wok of water to a rolling boil.
⏱️ 5 min
- 2
Add the egg noodles to the boiling water and cook according to package directions, stirring occasionally with a ladle, until al dente.
⏱️ 3 min
- 3
While the noodles are cooking, prepare the sauce. In a large metal mixing bowl, combine the chili crisp, pickled chili, tamarind paste, fish sauce, granulated sugar, sweet chili sauce, fried garlic, and fried garlic in oil.
⏱️ 5 min
- 4
Chop the fresh coriander and bird's eye chilies. Add them to the sauce mixture.
⏱️ 3 min
- 5
Squeeze the juice from the lime halves into the sauce. Mix all the sauce ingredients thoroughly with a spoon until well combined.
⏱️ 2 min
- 6
Once the noodles are cooked, use a large slotted spoon or spider to remove them from the pot. Drain any excess water by shaking them well.
⏱️ 1 min
- 7
Immediately transfer the hot, drained noodles into the prepared sauce bowl. Using a fork and spoon, mix the noodles thoroughly with the sauce until every strand is evenly coated.
⏱️ 2 min
- 8
Slice the char siu (red roast pork) into bite-sized pieces and add them to the mixed noodles.
⏱️ 2 min
- 9
Cut the pork crackling into pieces and arrange them on top of the noodles.
⏱️ 1 min
- 10
Sprinkle the Yum Yum seasoning over the entire dish. Serve immediately and enjoy your late-night Thai mixed noodles!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Noodles
- 1 pound egg noodles
For the Sauce
- 4 tablespoons chili crisp
- 4 tablespoons pickled chili
- 4 tablespoons tamarind paste
- 1/4 cup fish sauce
- 2 tablespoons granulated sugar
- 1/4 cup sweet chili sauce
- 2 tablespoons fried garlic
- 2 tablespoons fried garlic in oil
- 1/2 cup fresh coriander, chopped
- 2 bird's eye chilies, chopped
- 2 lime, halved, for juice
For the Toppings
- 1 pound char siu, sliced
- 4 ounces pork crackling, cut into bite-sized pieces
- 1 tablespoon Yum Yum seasoning, or to taste
Instructions
- 1
Bring a large pot or wok of water to a rolling boil.
⏱️ 5 min - 2
Add the egg noodles to the boiling water and cook according to package directions, stirring occasionally with a ladle, until al dente.
⏱️ 3 min - 3
While the noodles are cooking, prepare the sauce. In a large metal mixing bowl, combine the chili crisp, pickled chili, tamarind paste, fish sauce, granulated sugar, sweet chili sauce, fried garlic, and fried garlic in oil.
⏱️ 5 min - 4
Chop the fresh coriander and bird's eye chilies. Add them to the sauce mixture.
⏱️ 3 min - 5
Squeeze the juice from the lime halves into the sauce. Mix all the sauce ingredients thoroughly with a spoon until well combined.
⏱️ 2 min - 6
Once the noodles are cooked, use a large slotted spoon or spider to remove them from the pot. Drain any excess water by shaking them well.
⏱️ 1 min - 7
Immediately transfer the hot, drained noodles into the prepared sauce bowl. Using a fork and spoon, mix the noodles thoroughly with the sauce until every strand is evenly coated.
⏱️ 2 min - 8
Slice the char siu (red roast pork) into bite-sized pieces and add them to the mixed noodles.
⏱️ 2 min - 9
Cut the pork crackling into pieces and arrange them on top of the noodles.
⏱️ 1 min - 10
Sprinkle the Yum Yum seasoning over the entire dish. Serve immediately and enjoy your late-night Thai mixed noodles!
⏱️ 1 min