YIELD: 6 SERVINGS
12 oz. rice noodles
2 Tbsps. peanut oil
½ cup carrots, ¼" julienne
½ cup cabbage, shredded
¼ cup scallion, chopped
1 Tbsp. fresh ginger, minced
2 tsp. garlic, minced
½ tsp. Thai bird chile, minced
1 each, egg, whisked
3 Tbsps. tamarind juice
2 Tbsps. fish sauce
1 Tbsp. sugar
2 Tbsps. lime juice
2 tsp. green jalapeno pepper sauce
salt, to taste
½ cup bean sprouts
¼ cup + as desired peanuts, chopped, divided
2 Tbsps. cilantro, chopped
2 Tbsps. basil, chopped
6 lime wedges, for garnish
-
Submerge noodles in warm water for 25-30 minutes until noodles are soft.
-
Heat a large wok over medium-high heat. Add oil, carrots, cabbage, scallions, ginger, garlic and chilies. Saute for 2-3 minutes.
-
Add egg and stir constantly until cooked through.
-
Add drained noodles and toss with vegetables. Add tamarind juice, fish sauce, sugar, lime juice and green jalapeno pepper sauce. Cook 2-3 minutes. Season with salt.
-
Toss bean sprouts, ¼ cup peanuts, cilantro and basil with noodles.
-
Garnish with chopped peanuts and lime wedges.
Photo and recipe: McIlhenny Company/TABASCO Brand Products