Bangkok-Style Firecracker Street Noodles

Allergens

Fish (Fish Sauce), Soybeans (Sriracha)

Ingredients

• 12 oz rice noodles
• 4 tbsp vegetable oil
• 3 tbsp tamarind paste
• 2 tbsp fish sauce
• 2 tbsp sugar
• 1 tbsp sriracha
• 1/2 cup crushed peanuts
• 4 green onions, thinly sliced
• 1/4 cup fresh cilantro leaves
• 2 limes, cut into wedges

Instructions

1. Cook the rice noodles according to package instructions. Drain and rinse with cold water. Set aside.
2. In a large wok or pan, heat 2 tablespoons of vegetable oil over medium high heat. Add the cooked noodles and stir fry for 2 3 minutes until heated through. Remove from the wok and set aside.
3. In the same wok, add the remaining 2 tablespoons of vegetable oil. Add tamarind paste, fish sauce, sugar, and sriracha. Cook over medium heat for 1 2 minutes until the sauce thickens slightly.
4. Toss the noodles back into the wok with the sauce, mixing well to coat. Cook for an additional 2 3 minutes until heated through.
5. Remove from heat and garnish with crushed peanuts, green onions, cilantro leaves, and lime wedges. Serve immediately.

Chef’s Insight

The balance of smoky, tangy, and sweet flavors is what makes this dish stand out from other street food classics. Don't be afraid to adjust the sriracha for your desired spice level.

Notes

Adjust the sriracha according to your spice preference. Garnishing with fresh herbs and citrus adds vibrancy to the dish.