Poor Man’s Thai Noodles
Summary Not available
- 12 ounces noodles )
- 1 brown sugar
- 1 hot water
- 1 teaspoon sauce )
- 1 1/2 teaspoons sauce )
- 1 sauce )
- 2 canola oil
- 4 inch pieces (white and green portions separated)))
- 3 garlic )
- 2 cups sprouts ((175g (rinsed and drained)))
- 1/4 cup Basil )
Remove the fresh rice noodles from the package and cut them into 1 ½ inch wide strips
If they were refrigerated, let them come up to room temperature and loosen them in some hot water
If you are using dried rice noodles, follow the directions on the package to cook them
You can also soak them in hot water until softened and re-hydrated––about 15 to 20 minutes
Drain thoroughly
There should be no visual moisture on the noodles
In a small bowl, dissolve the brown sugar in the hot water
Mix in the fish sauce (if using) and soy sauces
Set aside
Heat your wok until smoking, and spread 2 tablespoons canola oil around the perimeter of the wok
Add scallion whites and garlic and Thai basil (optional) if you have some
After 10 seconds, add the softened noodles
Your wok should be screaming hot now
Continue to toss the rice noodles for 30 seconds to warm them up
Next, stir up your soy sauce mixture and pour it over the noodles
Continue stir-frying for 1 minute until the noodles are well coated
They should get a good smoky sear on them
Next, add the mung bean sprouts and green portions of the scallions
Stir-fry for 1 minute, until the bean sprouts and scallions are wilted
Plate and serve with your favorite hot chili oil
No extra notes