Thai Viral Saucy Tossed Noodles

I discovered these tossed noodles recently and I'm obsessed. Egg noodles tossed in an umami-packed sauce, garlic oil, roasted peanuts, and the usual Thai noodle soup fixings. It is incredibly tasty and easy to make! Most of the components can also be made in advance, and comes dinner time all you have to do is heat everything up, cook the noodles, and toss away!

Ingredients and Notes

Here are all the ingredients you'll need, and important notes about them. Amounts and full instructions are in the recipe card below!

• Garlic, chopped. This recipe calls for fried garlic, so try to chop them evenly for even frying, and aim for the pieces to be about ⅛-inch wide, but you don't need to be precise.
• Neutral oil for making garlic oil. I use avocado oil but any neutral-flavour oil is fine.
• Roasted peanuts, coarsely ground. I pound the peanuts in a mortar and pestle, but you can blitz them in a small food processor or finely chop them with a knife.
• Fresh wonton noodles (egg noodles). You can find these in the refrigerated section at most Asian grocery stores. They are fresh and tossed in flour and are usually labelled as "wonton noodles". You can also sub any other kind of egg/wheat noodles, such as ramen noodles. Rice noodles, such as those used for pad thai, will also work. See my post here for all about how to cook different kinds of rice noodles.
• Ground pork. Or sub ground chicken or turkey.
• Asian meatballs or fish balls, cut into bite sized pieces if large. Other types of cooked protein will also work, such as cooked shrimp or sliced meats of any kind. Pro tip: while at the Asian supermarket, you can grab some Chinese BBQ pork (char siu), which would be fantastic in this!
• Bean sprouts.
• Green onion, chopped.
• Cilantro, chopped. If you don't like cilantro, just green onion alone is fine. 
• Juicy limes, cut into wedges. When choosing limes, go with ones with smooth, tight-looking skin that gives into a bit of pressure when squeezed - these are the juicy ones!
• Chili flakes, to taste. Any hot chili flakes or powder will do for an extra kick, but if you want to DIY, here is an easy recipe for Thai style roasted chili flakes.

Sauce Ingredients

• Soy sauce. I use Healthy Boy Brand Thai soy sauce, but any regular soy sauce will do.
• Golden Mountain Sauce. This is another kind of soy sauce that tastes similar to Maggi Seasoning (which you can use instead). You can also just sub with more regular soy sauce.
• Fish sauce. See my post about choosing a good quality fish sauce.
• Thai Black soy sauce. I prefer Healthy Boy Brand Black Soy Sauce for this because it gives an intense dark colour. Dragonfly brand comes out quite light and it doesn’t look as tasty, but it’s still okay to use flavour-wise. You can also try using Chinese dark soy sauce, but since it is much saltier than Thai black soy sauce, I would omit the Golden Mountain Sauce altogether and then taste and adjust. 
• Sriracha-style hot sauce. Doesn't have to be the famous rooster brand, any brand is fine.
• Brown sugar, dark is preferred but light is fine.

How to Make Thai Tossed Noodles

Here's a bird's eye view of the process. Many of the components can be made in advance if you want to have it for a weeknight. See more advance prep tips below. Also if this is your first time, I highly recommend watching the video tutorial to ensure success.

1. Fry the garlic in neutral oil over low heat until golden and the bubbling has subsided.
2. Strain and keep the oil and garlic separate. Set aside.
3. Add a splash of water to a pot over high heat, once the water boils, add the ground pork and stir just until it's fully cooked. Set aside.
4. Combine all the sauce ingredients and add about a tablespoon of the pork juice to the sauce then stir until the sugar is dissolved. When ready to cook and serve, heat up the sauce in the microwave or stovetop so it doesn't cool your noodles down too much.

5. Bring a large pot of water to a boil, meanwhile, cut the noodles to shorten and loosen them up, making sure they're not sticking together.
6. Boil the meatballs in the water just until hot, then fish them out and set aside.
7. Blanch the bean sprouts in the water for 3 seconds, fish them out, shake off all excess water and add to a large mixing bowl.
8. When the water boils again, cook the noodles until fully cooked; timing will vary depending on the size, but mine takes about 3 minutes. Fish them out, shake off all water, and add to the bean sprouts.

9. Add the garlic oil to the noodle bowl and toss to coat.
10. Add the ground pork (hold back the excess liquid), peanuts, chili flakes, green onions, and the warmed-up sauce.
11. Toss to mix well.
12. Divide into serving bowls, top with meatballs, fried garlic, cilantro and a wedge of lime. Remember to squeeze the lime on before eating!

Advance Prep Tips and Storage

As with many Thai noodles, there are a lot of little things to prepare but they're all very simple and quick. I still find, however, that preparing everything all at once can feel like a lot and doing just a few things ahead of time makes serving day seem so much simpler.

Here are somethings you can do ahead of time.

• Make the garlic oil and fried garlic. If you only do one thing in advance, this should be it. You can also make a lot and keep it (oil and garlic separated) in the fridge for another use. Fried garlic and garlic oil are incredibly versatile and are used often in Thai cooking.
• Mix the sauce up in advance. Keep the sauce in the fridge and it'll last indefinitely. Reheat the sauce in the microwave or stovetop before using. You can also make the sauce in bulk, just remember to measure the total volume of sauce, then divide by the number of batches this makes (or by portion, however you want to do it) so you know how much sauce you need to use each time you cook.
• Cook the pork in advance. The pork can be cooked and kept in the fridge for up to 1 week. Simply reheat in the microwave or stovetop when ready to use.
• Chop/grind the peanuts in advance. It's a small thing, but it makes a big difference when you can just grab the container and pour without having to do anything with it!

Tips for Using Rice Noodles

If you want to use rice noodles, you absolutely can! Here is how you'll need to prep them.

If you buy rice noodles dry, I recommend small or medium size (like ones used for pho and pad thai). They need to be soaked until fully pliable in room temp water. Medium size takes about 1 hour to soak, small size takes about 30 minutes. If you're in a rush, you can use warm tap water to shorten the time, but be careful not to over-soak. Read more about cooking with rice noodles here.

Once soaked, drain the noodles well, then blanch them in boiling water for about 10 seconds or until cooked through. As rice noodles overcook quickly, it is always safe to err on the side of undercooking them. Take them out using a wire skimmer so the water is still there, then if they're a little too firm, add them back to the pot for another 10 seconds or so.