Ingredients with Measurements:
- 8 oz. dried rice noodles
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1/4 cup fish sauce
- 1/4 cup soy sauce
- 2 tbsp. brown sugar
- 2 tbsp. lime juice
- 1 tbsp. chili flakes
- 2 garlic cloves, minced
- 1/4 cup vegetable oil
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
Special equipment needed:
- Large pot
- Colander
- Wok or large skillet
- Tongs
- Mixing bowl
Step-by-step instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a mixing bowl, whisk together fish sauce, soy sauce, brown sugar, lime juice, chili flakes, and minced garlic.
3. Heat vegetable oil in a wok or large skillet over medium-high heat.
4. Add the fish to the wok and cook for 2-3 minutes, or until browned on all sides.
5. Pour the sauce over the fish and stir to coat.
6. Add the cooked rice noodles to the wok and toss with the fish and sauce until well combined.
7. Cook for an additional 2-3 minutes, or until the noodles are heated through.
8. Remove the wok from heat and sprinkle with chopped scallions, cilantro, and peanuts.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 45g
Protein: 25g
Sodium: 1800mg
Substitutions for ingredients:
- White fish fillets can be substituted with shrimp, chicken, or tofu.
- Chili flakes can be substituted with fresh chili peppers or hot sauce.
- Vegetable oil can be substituted with peanut oil or canola oil.
- Scallions, cilantro, and peanuts can be substituted with other herbs and nuts of your choice.
Variations:
- Add vegetables such as bell peppers, carrots, and broccoli to the dish for added nutrition.
- Use different types of noodles such as udon or soba noodles.
- Adjust the level of spiciness by adding more or less chili flakes.
Tips and tricks:
- Make sure to cook the fish until it is browned on all sides to ensure it is cooked through.
- Use tongs to toss the noodles and fish together to prevent them from breaking apart.
- Garnish with additional lime wedges for added flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with chopsticks and lime wedges on the side.
Garnishes:
Chopped scallions, cilantro, and peanuts.
Pairings:
Serve with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
Steamed broccoli, green beans, or a mixed green salad.
Troubleshooting advice:
If the noodles are too dry, add a splash of water or broth to the wok to loosen the sauce.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Fish sauce noodles are a popular dish in Southeast Asian cuisine, particularly in Vietnam and Thailand.
Flavor profiles:
Salty, sweet, spicy, and tangy.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Thai