Colorful Thai-Style Noodles

Recipe by Aram5262
READY IN: 37mins




  • I find that the dish is very simple to put together once everything is prepped and waiting next to the stove.
  • Boil a bit of water and quickly blanch the mung beans for no more than 20 seconds, strain and run cool water across them to protect their crispness.
  • Using the same pot, boil the rice noodles for 3 to 5 minutes. They should been tender but still have a lot of elasticity to them. When cooked, strain and run cool water over them to prevent them from getting gummy.
  • Create the sauce in a bowl by combining: lime juice, sugar, soy sauce, chili sauce and tomato sauce. (*Note: proportions of chili sauce and tomato sauce can be altered depending on how spicy you like your food. I usually use 2 parts chili sauce and one part tomato).
  • Using a large wok, heat the oil and swirl the garlic around for about 20 seconds.
  • Add the grated carrots and ginger stir frying them for one minute.
  • Using a spatula, push the carrots up along the sides of the wok and pour the eggs into the center.
  • Quickly scramble the eggs.
  • When the eggs set, pour in the sauce and add the tofu, stirring briefly until the tofu has been warmed and coated with sauce.
  • Add the remaining ingredients to the wok, (green onions, noodles, and peanuts) tossing them until the ingredients have been evenly distributed.
  • Serve immediately for the best taste and texture!