Bangkok Street Vendor Noodles Recipe

Cooking Directions

• STEP 1.Soak the rice noodles in warm water until they are soft and pliable.
• STEP 2.In a wok or large skillet, heat oil and sauté garlic and shallots until fragrant.
• STEP 3.Add shrimp and tofu, and cook until the shrimp turns pink and the tofu is lightly browned.
• STEP 4.Push the ingredients to one side of the wok and crack an egg into the empty space.
• STEP 5.Scramble the egg and then mix it with the other ingredients.
• STEP 6.Add the soaked rice noodles to the wok and stir-fry until they are heated through.
• STEP 7.Pour the sauce over the noodles and toss to coat evenly.
• STEP 8.Add bean sprouts and stir-fry for another minute.
• STEP 9.Garnish with crushed peanuts, lime wedges, and fresh cilantro.
• STEP 10.Serve hot and enjoy!

Cooking Tips

• Soak the rice noodles according to the package instructions to achieve the perfect texture.
• Use a high heat setting when stir-frying to ensure the noodles don't become mushy.
• Feel free to customize the dish by adding other vegetables or protein of your choice.
• Adjust the level of spiciness by adding more or less chili sauce.

Storage and Serving

• Bangkok Street Vendor Noodles are best served immediately after cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the noodles in a skillet or microwave, adding a splash of water to prevent them from drying out.