Thai-style egg noodles with peanuts
Egg noodles with peanuts and vegetables cooked on Wok.
Ingredients
| egg noodles 260 g |
| eggs 2 pcs |
| vegetable oil 3 tbsp. |
| peanuts (raw) 3 tbsp. |
| bell pepper 60 g |
| carrots 60 g |
| celery stalk (or root) 60 g |
| spinach leaves 10 g |
| SUSUCE: |
| soy sauce 40 g |
| lime 1 pc |
| flower honey 20 g |
| garlic 1 clove |
| curry pinch |
| ground chili pepper to taste |
Instructions
Step 1
Boil the noodles in boiling water for 3 minutes, drain in a colander, rinse with cold water, drizzle with vegetable oil and stir.
Step 2
Prepare the sauce - mix soy sauce, honey, lime zest and juice, crushed garlic, ground chili pepper and curry.
Step 3
Heat a frying pan, pour in the vegetable oil and fry the peanuts until browned.
Step 4
Then remove the peanuts and fry the thinly sliced carrots, bell pepper and celery in the same oil until half cooked.
Step 5
Then move the vegetables to the side of the pan, beat in the eggs and, stirring, make an omelet of them.
Step 6
Then combine the omelet with the vegetables, add the boiled noodles, sauce and cook, stirring for another 30-40 seconds.
Step 7
Then add the spinach leaves and mix well.
Step 8
Sprinkle roasted peanuts over the noodles and garnish with cilantro if desired.
