Stir fried thai noodles

Stir fried thai noodles
  • Serves: 4
  • Prep: 15 mins
  • Cook: 10 mins

Stir fried thai noodles


  • 385g pack cooked fresh noodles (see cook's notes)
  • 45ml/3 tbsp vegetable oil
  • 6 large British Lion eggs
  • 1 red pepper, deseeded and sliced
  • 2 carrots, peeled and cut into fine sticks
  • 100g/4oz dwarf green beans, halved lengthways
  • 2.5cm/1in piece root ginger, peeled and grated
  • 6 spring onions, trimmed and shredded
  • 2 tbsp red Thai curry paste
  • Wedges of lime to serve


  1. Heat 15ml/1 tbsp of oil in a large frying pan or wok. Beat the eggs with 30ml/2tbsp water, then add to the wok and cook for about 3mins, stirring and scraping so that the egg forms lumps when it has set. Transfer to a plate and set aside.
  2. Wipe out the wok; add the remaining oil then when hot, add the peppers, carrots and beans then stir fry for 4mins. Add the ginger and spring onions and noodles, and stir fry for a further 2mins.
  3. Add the curry paste, eggs and 60ml/4tbsp cold water. Cook over a high heat, tossing and stirring the noodles until well mixed. Serve in bowl with wedges of lime if desired.

Cook's tip

If you prefer make up your own fresh noodles - cook 225g dried medium egg thread noodles in boiling water for 5 mins or according to packet instructions. Drain, rinse in cold water, then drain again ready to use

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4 / 5 rating (9 votes)

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