Ersatz Thai Fried Noodles
Experience the flavors of Southeast Asia with this quick and satisfying recipe for Ersatz Thai Fried Noodles. Perfect for weeknight dinners, this dish combines tender rice noodles tossed in a tangy soy-lime sauce with scrambled eggs, crunchy shredded carrots, and vibrant green onions. The addition of crushed peanuts and bean sprouts creates a delightful texture, while optional proteins like tofu or chicken make it incredibly versatile. Ready in just 35 minutes, this budget-friendly take on classic Pad Thai is perfect for when you’re craving bold flavors without the complexity. Garnish with chili flakes for a hint of heat and serve with lime wedges for an extra citrusy kick—your taste buds will thank you!
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 2 tablespoons Vegetable oil
- 3 cloves Garlic
- 2 large Eggs
- 1 cup Shredded carrots
- 3 Green onions
- 3 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 1.5 tablespoons Brown sugar
- 0.5 cup Crushed peanuts
- 1 cup Bean sprouts
- 200 grams Optional protein (e.g., diced tofu or cooked chicken)
- 0.5 teaspoon Optional chili flakes
Instructions
Soak the rice noodles in warm water for 20-30 minutes until softened, then drain and set aside.
While the noodles soak, mince the garlic, shred the carrots, and slice the green onions diagonally (white and green parts).
In a small bowl, mix soy sauce, lime juice, and brown sugar to create the sauce. Stir until the sugar dissolves.
Heat a large pan or wok over medium-high heat and add the vegetable oil.
Once the oil is hot, add the garlic and sauté for 30 seconds until fragrant.
Crack the eggs into the pan and scramble them, cooking until just set. Push the eggs to one side of the pan.
If using a protein, add it now and stir-fry briefly to warm it through.
Add the softened rice noodles to the pan and pour the sauce evenly over them. Toss everything together using tongs or a spatula to coat the noodles evenly.
Mix in the shredded carrots and green onion whites. Sauté for 2-3 minutes, allowing the noodles to absorb the sauce.
Add the crushed peanuts and bean sprouts to the pan, stirring gently to combine. Adjust seasoning to taste, adding more soy sauce or lime juice if needed.
Remove from heat and garnish with green onion tops and optional chili flakes before serving.
Serve immediately with extra lime wedges on the side for added tang.
Nutrition Facts
Calories |
1373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2504 mg | 109% | |
| Total Carbohydrate | 113.2 g | 41% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 36.5 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 976 mg | 75% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1867 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
