Fried Thai Noodles

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About

Tang Chi is sold whole or in slices in vacuum sealed packs in Chinese or Asian stores.


  • 4 tablespoons groundnut oil
  • 2 shallots, thinly sliced
  • 1 egg
  • 100 g (4oz) medium flat noodles, soaked in water for 20 minutes until soft, then drained
  • 2 tablespoons lime or lemon juice
  • 1 tablespoon fish sauce
  • ½–1 teaspoon tamarind concentrate
  • 1 teaspoon brown sugar
  • 100 g (4oz) beancurd, finely sliced and deep-fried
  • 2 tablespoons roasted peanuts, chopped
  • 2 tablespoons whole dried prawns, ground or pounded – rinse before use
  • 1 tablespoon preserved radish (Tang Chi), finely chopped
  • 25 g (1oz) beansprouts
  • chopped Chinese chives (or the green stalks of spring onion)
  • 2 red chilli peppers, seeded and chopped
  • Sprigs of fresh coriander


In a wok or frying pan, heat the oil, add the shallots and fry for about 10 minutes, until tender and golden brown. Break the egg into the wok and stir quickly for a couple of seconds. Throw in the noodles and stir well. Mix well with the shallots and egg, scraping down the sides of the wok.

Add the lime or lemon juice, fish sauce, tamarind concentrate, sugar, beancurd, half the peanuts, half the dried prawns, the preserved radish, the beansprouts and chives. Stir-fry quickly for a couple of minutes. Serve sprinkled with the remaining peanuts, dried prawns and the chilli and coriander.