Thai Egg & Rice Noodle Stir-Fry

A quick and tasty Thai-inspired stir-fry featuring rice noodles, eggs, and leftover rice with a savory peanut sauce.

Ingredients

• 3 large Eggs
• 1 cup Cooked Rice
• 200g, flat rice noodles preferred Rice Noodles
• 1 medium, julienned Carrot
• 1.5 cups Bean Sprouts
• 1/3 cup, store-bought or homemade Peanut Sauce
• 1 tbsp Lime Juice
• 1.5 tbsp Soy Sauce
• 3 tbsp, divided Vegetable Oil
• 2 cloves, minced Garlic
• 1/4 tsp, or to taste Red Pepper Flakes
• 2 tbsp, for garnish Chopped Peanuts
• 2 tbsp, chopped, for garnish Fresh Cilantro

Instructions

1. Cook rice noodles according to package instructions. Drain immediately and rinse under cold water to prevent sticking. Set aside.
2. In a small bowl, whisk together peanut sauce, lime juice, and soy sauce. Set aside.
3. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat.
4. Add minced garlic and red pepper flakes, stir-fry for 30 seconds until fragrant.
5. Push garlic to one side, add eggs and scramble until cooked. Remove and set aside.
6. Add remaining 1 tbsp vegetable oil to the skillet. Add carrot and stir-fry for 2 minutes.
7. Add bean sprouts, cooked rice, and rice noodles to the skillet. Stir-fry for 2-3 minutes.
8. Pour the peanut sauce mixture over the mixture and stir-fry until everything is well combined and heated through.
9. Add the scrambled eggs back to the skillet and toss to combine.
10. Garnish with chopped peanuts and fresh cilantro. Serve hot.

Cuisine: Thai

Suitability:

Prep Time: 20 mins

Cook Time: 20 mins

Serving Size: 3

Meal Type: dinner