Patti's Kitchen Thai Street Noodles Recipe: 1 Minute to Mastering Authentic Thai Noodles at Home

If you're looking to bring the vibrant flavors of Thai street food into your own home, Patti's Kitchen Thai Street Noodles Recipe is a fantastic place to start. This recipe combines the savory, sweet, and tangy notes of authentic Thai cuisine with easy-to-follow steps that anyone can master. Featuring rice noodles, a medley of fresh vegetables, juicy proteins, and a punchy sauce, these noodles offer an explosion of taste and texture in every bite. The best part? You can customize the heat and ingredients to suit your personal preference, making it just as good—if not better—than what you’d pick up at your favorite local Thai spot.

Ingredients

1. 8 oz. dried rice noodles (medium width)
2. 2 tablespoons vegetable oil
3. 2 cloves garlic, minced
4. 1/2 cup sliced red bell pepper
5. 1/2 cup shredded carrots
6. 1/2 cup bean sprouts
7. 1/2 pound chicken breast or shrimp, thinly sliced (optional)
8. 2 eggs, lightly beaten
9. 2 green onions, sliced
10. 1/4 cup roasted peanuts, chopped
11. Fresh cilantro and lime wedges (for garnish)

For the Sauce:

1. 3 tablespoons soy sauce
2. 2 tablespoons fish sauce
3. 1 tablespoon oyster sauce
4. 1 tablespoon brown sugar
5. 1 tablespoon tamarind paste (or substitute with extra lime juice)
6. 1–2 teaspoons Sriracha or chili paste (adjust to taste)

Instructions

1. Soak the rice noodles in warm water for about 20 minutes or until softened. Drain and set aside.
2. In a small bowl, mix all the sauce ingredients until well combined.
3. Heat the vegetable oil in a large pan or wok over medium-high heat. Add the garlic and cook until fragrant (about 30 seconds).
4. Add the chicken or shrimp (if using) and cook until just done. Move to one side of the pan.
5. Pour the eggs into the empty side of the pan and scramble. Once set, mix with the protein.
6. Add bell pepper and carrots, stir-frying for 2-3 minutes until slightly tender.
7. Add softened noodles and the sauce. Use tongs to toss everything together, coating the noodles evenly with the sauce.
8. Stir in the bean sprouts and green onions, cooking for another minute.
9. Transfer to plates and top with chopped peanuts, cilantro, and lime wedges. Serve immediately.

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Tips 1:

For the best flavor, use high-quality fish sauce and tamarind paste. Prep all your ingredients before you start cooking since the stir-fry process goes quickly. Don’t be afraid to experiment with veggies or substitute tofu for a vegetarian option.

FAQ

Q: What type of noodles should I use for Thai street noodles?

A: Medium-width dried rice noodles are commonly used for their texture and ability to hold sauce well.

Q: Can I make this dish vegetarian?

A: Absolutely! Omit the chicken or shrimp and add tofu or extra vegetables instead.

Q: Is tamarind paste essential for the recipe?

A: Tamarind paste gives an authentic tartness. If unavailable, substitute with extra lime juice for acidity.

Q: How can I prevent the noodles from sticking?

A: Properly soak and drain the noodles. Toss continuously in the pan with enough sauce and oil to prevent sticking.

Q: What’s the best way to store leftovers?

A: Refrigerate in an airtight container for up to 2 days. Reheat in a pan with a splash of water to revive the noodles’ texture.