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Noodles Thai Style

3 servings
prep time: 20 minutes
cook time: 5 minutes

  • 2 TBS. ketchup
  • 1 TBS. reduced-sodium soy sauce
  • 2 tsp. sugar (brown)
  • 1⁄2 tsp. crushed red pepper
  • 1⁄2 tsp. ground ginger or 1 tsp minced fresh ginger*
  • 2 tsp. canola oil
  • 1 egg
  • 4 green onions, cut in 11⁄2 inch pieces
  • 1 clove garlic, minced*
  • 1 cup fresh bean sprouts, rinsed and well drained
  • 4 oz. linguine, cooked and drained
  • 1⁄2 cup dry roasted unsalted peanuts, chopped
  1. In a small bowl, combine ketchup, soy sauce, sugar, pepper and ginger; set aside.
  2. In a large nonstick skillet, over medium heat, heat 1 teaspoon oil. Pour beaten egg into skillet. Cook, stirring occasionally until cooked. Remove to another small bowl.
  3. In the same skillet, over medium heat, cook green onions and garlic in the rest of the oil. Stir in ketchup mixture. Cook until heated through. Transfer to large bowl; add eggs and linguine. Toss until combined. Top with peanuts.

Use Thai rice noodles.
Add red pepper, sugar snap peas, broccoli.
Add tofu or chicken.
*You can buy minced garlic and fresh ginger paste in jars.