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“My favorite Thai dish!”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 (16 ounce) package rice noodles
  • 2 tablespoons vegetable oil
  • 3 teaspoons minced garlic
  • 1 cup chopped onion
  • 1 stalk lemongrass, flattened with cleaver and finely chopped
  • 1 12 lbs boneless pork loin, julienned
  • 12 cup dried shrimp, soaked in 1/2 cup water for 5 minutes (or 1/2 cup salad shrimp plus salt to taste)
  • 6 Thai red chili peppers, minced
  • 1 tablespoon sugar
  • 3 tablespoons fish sauce
  • 3 tablespoons fresh lime juice
  • 4 tablespoons ketchup
  • 34 teaspoon black pepper
  • 2 eggs, lightly beaten
  • 6 cups bean sprouts
  • 14 cup chinese chives, chopped (or 1/4 cup chopped green onion plus minced garlic to taste)
  • 14 cup chopped fresh cilantro
  • 13 cup chopped peanuts

Directions

  1. Cook noodles in boiling water for 1-2 minutes or until softened, stirring constantly; drain and plunge into cold water; drain again.
  2. Stir-fry onion and garlic in wok until tender; add pork, shrimp, lemongrass, and chilies, cooking 5 minutes further, or until pork is done.
  3. Add sugar, fish sauce, lime juice, ketchup, black pepper, eggs, noodles, bean sprouts and chives; cook, stirring well for 2-4 minutes, until egg is pretty much cooked and set.
  4. Serve on plates sprinkled with cilantro and peanuts; and optional hot sauces such as Nam Prik Dang or Sambal Oelek (chile paste) as table condiments, if desired.

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