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Ingredients
US|METRIC
4 SERVINGS
- 4 oz. gluten (Thai Kitchen®, Free Stir Fry Rice Noodles)
- 2 tsp. oil
- 2 eggs
- 1 red bell pepper (thinly sliced)
- 1/2 cup shredded carrots
- 1 cup bean sprouts
- 1/4 cup water
- 1/4 cup tamarind concentrate
- 2 tsp. gluten (Thai Kitchen®, Free Premium Fish Sauce)
- 1 Tbsp. Thai basil (McCormick Gourmet™ All Natural)
- 1 tsp. garlic powder (McCormick Gourmet™ Organic)
- 2 Tbsp. roasted peanuts (crushed)
- 2 green onions (thinly sliced)
- lime wedges (for serving)
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Directions
- 1 Cook noodles as directed on package.
- 2 Heat oil in wok or large skillet on medium-high heat. Add egg, cook and stir 30 seconds (egg will not be fully cooked). Add bell pepper and carrots; cook and stir until tender-crisp, about 2 minutes.
- 3 Stir in cooked noodles, bean sprouts, water, tamarind concentrate, fish sauce, Thai basil and garlic powder. Cook and stir until most of the liquid has been absorbed, about 1 minute. Serve with peanuts, green onions and lime wedges.
NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories230Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol105mg35% |
Sodium75mg3% |
Potassium270mg8% |
Protein28g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate15g5% |
Dietary Fiber3g12% |
Sugars5g |
Vitamin A70% |
Vitamin C80% |
Calcium8% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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