Got this recipe from a friend and I’m typing it up here so I can find it later.
I don’t know how authentic this is, but it tastes great. I never would have thought to use ketchup, but trust me, it totally works. The original recipe just called for curry powder. I don’t know what exactly it meant, so I was able to find some Thai curry powder at my local spice store. Use your best judgment, I guess. And you should feel free to throw in some veggies, whatever you like.
The sauce does include a jalapeno. If you remove the seeds and pith that will get rid of the heat if you’re worried about that. Or you can absolutely leave that in if you want it spicy.
This version doesn’t have protein included, you should feel free to add whatever you like. I added crispy tofu, but you could absolutely stir-fry shrimp or pieces of chicken or whatever else you want to add to it.
Ingredients
8 ounces rice noodles
1/4 cup water
3 tablespoons ketchup
3 tablespoons fish sauce
2 tablespoons packed brown sugar
1 jalapeno, seeded and finely chopped
1 tablespoon lime juice
1 teaspoon curry powder
3 cloves garlic, minced
3 eggs, beaten
2 cups bean sprouts, divided
2/3 cup shelled peanuts, chopped or crushed (I put them in a ziploc bag and whacked them real good)
3 scallions, chopped
Cilantro, shredded carrots, shredded cabbage, and lime wedges, for serving
Directions
Put your rice noodles in a bowl and pour hot water over them to cover – doesn’t need to be boiling, I just ran my hot water until it was as hot as it would get – and set aside for half an hour. After that they should be soft and pliable, so go ahead and pour off the water.
Next, combine the water, ketchup, fish sauce, sugar, jalapeno, lime juice, and curry powder in a small bowl to make your sauce. Whisk together and set aside.
Heat a few tablespoons of oil in a pan over medium heat. Once it’s hot, add the garlic and fry for half a minute, then add the eggs and scramble them, should only take a few minutes. Once they’re done, pour in the sauce and increase the heat to high. Add the noddles and stir to coat. Stir fry for 2-4 minutes, stirring frequently, until the sauce is mostly absorbed and the noddles are tender. If the sauce is gone and the noodles are still dry, add a tablespoon of water at a time and continue stirring until the noddles are cooked.
Add the peanuts, scallions, 1 1/2 cups of the bean sprouts, and any other mix-ins you want. Cook, stirring frequently, until everything has been heated through.
Remove from the heat and transfer to a serving dish. Top with the rest of the bean sprouts, as well as any of the optional serving suggestions. The recipe I copied this from recommended carrots and cabbage; I didn’t care for it, but maybe you will!
eatbensmeat 