Thai Egg Noodles


1 stalk of lemongrass (chopped)

600ml boiling water

100g egg noodles

100g sugar snap peas (diagonally halved)

4 tbsp vegetable oil

4 garlic (crushed)

3 eggs (beaten)

2 tbsp lemon juice

3 tbsp fish sauce

2 tbsp light soy sauce

½ tsp sugar

50g roasted peanuts

½ tsp chilli powder

4-5 spring onion (roughly chopped)

100g bean sprouts

2 tbsp coriander for garnish (freshly chopped)

Salt and ground pepper to taste


  • Put the chopped lemongrass into a heat proof bowl with the noodles. Pour in 600ml boiling water and put aside for 20 minutes. Stir it from time to time.
  • Cook the sugar snap peas in lightly salted water for 2 minutes, drain then and drop into a bowl of ice-cold water.
  • Heat the oil in a wok, add garlic and sauté it for 30 seconds. Add in the beaten eggs and cook gently until lightly scrambled.
  • Add in the lemon juice, fish sauce, soy sauce, sugar, peanut, chili powder, spring onions and bean sprouts to eggs.
  • Pour the lemongrass and soaked noodles in to the pan. Bring to boil and bubble for 4-5 minutes, stirring from time to time.
  • Drain the sugar snap peas, then add them to the noodles along with the salt and black pepper.
  • Sprinkle chopped coriander for garnish and serve.

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