One can never go wrong with rice noodles, eggs, some vegetables, and sriracha. To make this recipe vegetarian I have used vegetarian oyster sauce but you can use normal oyster sauce. Cooking rice noodles can be little tricky but just follow the packet instructions or soak them in hot water until they become barely tender to bite. We do not want soggy, broken rice noodles. You can change the spice level of the dish according to taste. To make it less spicy just reduce the number of red chilies used and also reduce the amount of sriracha.
ADDITIONAL VEGETABLES
Carrot / cabbage / bean sprouts / bell peppers / spinach
Spicy Thai Noodles
Yield: 2 to 3 servings
INGREDIENTS
100g flat rice noodles
2 tbsp Sesame oil
2 eggs
1 medium size white or red onion, halved and sliced lengthwise
200g mushrooms
1/2 head broccoli, cut into bite-sized pieces
1 small bok choy, leaves and stems separate
Chili Garlic Sauce
8 cloves garlic
2 dry red chilies, soaked in warm water for one hour
2 red chili peppers
Dark Sriracha Sauce
1.5 tbsp soya sauce
1.5 tbsp vinegar
1.5 tbsp vegetarian oyster sauce
1 tbsp sriracha
1 tbsp honey
For Garnishing
Crushed peanuts
Red chili pepper
Green part of spring onions
INSTRUCTIONS
- Prepare the noodles according to packet instructions. I soaked mine in hot water for 15 minutes.
- Using a mortar pestle, grind everything together under chili garlic paste.
- Combine the dark sauce ingredients together.
- Place chili garlic paste straight into a wok with sesame oil and let the paste gradually heat with oil. Put the flame at high.
- When the oil is hot and garlic starts to turn golden add mushrooms.
- Let the mushrooms cook until little golden then add onion and bok choy stems. Cook onion till translucent. They should have a crunch.
- Add broccoli and then move everything to the side of the wok and crack open the eggs. Scramble the eggs.
- Add noodles, bok choy leaves and sauce. Fold gently. Add salt to taste. The sauce should coat the noodles evenly.
- Garnish with crushed peanuts, sliced red chili pepper and spring onion greens.
- Serve immediately.
