Thai Fried Noodles

Some American cooks cut the noodles into easy-to-eat pieces, but the Thai people believe long noodles lead to a long life.


  • ¼ Lb narrow rice noodles
  • 3 Tsp fish sauce
  • 6 Tbsp granulated sugar
  • 6 Tbsp white vinegar
  • ½ Lb pork, thinly sliced and 2 inches long
  • 1/3 Cup vegetable oil
  • 2 Cloves finely chopped garlic
  • 2 Eggs, fork beaten
  • 4 Green onions, sliced
  • 12 oz. Fresh bean sprouts
  • ¾ Cup ground roasted peanuts
  • Red pepper flakes
  • Lime wedges


  1. Soak noodles in water until soft and drain in a colander
  2. Mix fish sauce, sugar, vinegar in a small bowl and set aside
  3. Heat a wok or skillet. Add the oil, and tilt so sides are oiled
  4. Stir fry he garlic, being careful not to burn
  5. Add pork, stir fry until pink color is gone
  6. Add fork-beaten eggs into meat mixture and stir lightly to scramble
  7. Add fish sauce mix, stir some more
  8. Add the drained noodles, tossing with the meat, garlic, and eggs
  9. Add the green onions and 2/3rds of the bean sprouts
  10. Cook and toss gently until bean spouts are tender
  11. Serve on a heated platter with the rest of the sprouts and the peanuts
  12. Pass small bowls of red pepper flakes and lime wedges for diners to add to their individual tastes

Serves 4-6

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