(Yield: 4 servings)
8 ounces uncooked fine egg noodles
1/2 cup tomato juice
3 tablespoons Thai fish sauce (nam pla)
2 tablespoons Kikkoman Thai Style Chili Sauce
2 tablespoons vegetable oil
3/4 pound fresh bean sprouts
1 bunch green onions and tops, cut into 1/4-inch lengths
1 teaspoon minced garlic
1/2 pound cooked bay shrimp, rinsed and drained
1/4 cup finely chopped roasted salted peanuts
2 limes, cut into wedges
- Cook noodles according to package directions; drain and keep warm.
- Blend tomato juice, fish sauce and chili sauce in small bowl.
- Heat oil in hot wok or large skillet over medium-high heat. Add bean sprouts, green onions and garlic; stir-fry 1 minute. Add noodles, shrimp, peanuts and tomato juice-chili sauce mixture. Cook, stirring, 2 to 3 minutes, until noodles are heated through and all ingredients are coated with sauce.
- Serve with lime wedges.
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