Thai Fried Noodles

This recipe works in combination with: East African Sweet Potato & Groundnut Stew. This recipe features in these meal plans: Veggie Sunshine.

Fried noodles with shredded omelette, carrot, peas and peanuts inspired by the popular Thai streetfood - Pad Thai.


  • 1 lime, cut in half
  • 1/2 medium onion, sliced
  • 1/2 small carrot, peeled and thinly sliced
  • 2 tbsp frozen peas
  • 2 free range medium eggs
  • 50g of medium dried egg noodles
  • 2 tbsp peanuts, chopped
  • 1 garlic clove, finely chopped
  • 1/2 tsp ground coriander
  • 1/4 tsp crushed chillies
  • 2 tsp light soy sauce
  • 1/2 tsp brown sugar
  • 1 tbsp olive oil
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 15 mins
  • Price per person: £1.60
  • Store cupboard: Typical
  • Calories per serving: 765
  • 5-a-day per serving: 1.9
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Thai Fried Noodles photo

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  1. To make the omelette, beat together the eggs and season with salt and pepper. Heat the oil in a frying pan and pour the egg mixture into the pan. As the egg starts to cook, draw the edges into the centre with a fork or spatula so the uncooked egg runs underneath. Cook until the egg is set. Remove from the pan and cut into strips. Set aside.
  2. Meanwhile, cook the egg noodles according to the packet instructions.
  3. Add more oil to the pan, if necessary, and fry the onion and garlic for 2-3 minutes, or until the onion is soft. Add the carrot and cook for 2-3 minutes, or until tender.
  4. Add the cooked egg noodles, peas, soy sauce, juice from half of the lime, sugar, 1 tbsp water, egg strips, coriander and crushed chillies to the pan and mix well. Serve topped with the peanuts and the remaining lime half.

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