40 mins + 10 mins
Lunch & Dinner
About this Recipe
Essential street food from Bangkok, now loved all over the world. For those who have been to my cooking classes you’ll know that I teach a pretty full on version of this recipe. Demanding yes, out of this world delicious? You got that right! Hope you’ll enjoy my at home NO FUSS version of this classic.
Read and follow recipe below or download a PDF of the recipe.
- 100 grams 3mm dried rice noodles
- 2 tbsp neutral oil
- 1 egg, medium
- 100 grams protein, thinly sliced
- 1/2 cup bean sprouts
- 1/2 cup spring onion/ Chinese chives
- 2 tbsp tamarind concentrate/extract
- 1.5 tbsp fried onion
- 2 tbsp kecap manis, sweet
- 1 tbsp Thai fish sauce
Here I’m going to give you some tips to ensure your success with this recipe and maybe life in general. A little preparation goes along way. If you could get your noodles soaking in tepid – room temp. water about an hour before hand, you’ll be the king like Elvis. Otherwise a cheeky soak in luke warm water for 30 minutes will be acceptable. Drain well to avoid life complications.
Step by Step Instructions
Follow instructions above and rehydrate noodles. Drain well and cover till use.
Prepare and measure all ingredients above.
Now let’s start, add oil into a pan or wok over medium heat.
Once the oil is warm, add the egg, break the yolk and pull the egg into thin strips.
Stir furiously to ensure the egg doen’t catch at the bottom of the wok. Add protein and fold into the egg.
Increase to high heat, add noodles + 2 tablespoons of water.
Separate the noodles slightly using spatula and fold until just soften. Ensure the noodles does not catch at the bottom of the wok.
Add the tamarind, fried onion, kecap manis, fish sauce and 1 tbsp of water. Fold gently into the noodles.
Let the noodles absorb the sauce, turn off the heat. Fold in the bean sprout and spring onion.
Serve in a bowl and garnish with roasted peanuts, lime wedges and coriander if you wish. Serve NOW!