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泰式炒河粉

泰国国民级炒粉，河粉搭配鲜虾、炒蛋、豆芽和碎花生，裹上酸甜的罗望子酱汁。

LunchThaiMedium

15 min

Prep

10 min

Cook

25 min

Total

Servings

Medium

Difficulty

Instructions

米粉放入热水（非沸水）中浸泡8-10分钟至软但仍有韧性，沥干。

Tip: 不要泡太久，米粉应该还略硬，因为后面还要在锅中继续加热。

将罗望子酱、鱼露、红糖和米醋在小碗中混合搅拌至糖溶化。

炒锅大火加热植物油，放入虾仁每面炒1-2分钟至变粉红，盛出备用。

同一个锅中加入蒜末炒15秒。拨到一边，打入鸡蛋快速炒散。

加入沥干的米粉和酱汁，大力翻炒2-3分钟至米粉吸收酱汁。

倒回虾仁，加入豆芽和葱段翻炒30秒。盛盘后撒上碎花生，配青柠角享用。

Nutrition per Serving

480kcal

Calories

28g

Protein

58g

Carbs

16g

Fat

Fiber

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泰式炒河粉

Ingredients

酱汁用

Instructions

Nutrition per Serving

Tags

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