Sweet Thai Noodles

20 minutes
4 servings
20 minutes
4 servings
The combination of brown sugar and Garlic Chili Pepper Sauce makes a sweet and savory noodle.  It’s a fast and delicious side dish that is easily doubled and tripled if you’re feeding a crowd.


  • 1/2 bag (8 oz) A Taste of Thai Thin Rice Noodles, soaked according to directions
  • 1/4 cup dark brown sugar, firmly packed
  • 2 tablespoons A Taste of Thai Fish Sauce
  • 2 tablespoons A Taste of Thai Garlic Chili Pepper Sauce
  • 2 limes, (2 tablespoons juice & 4 wedges)
  • 2 tablespoons oil
  • 3 large cloves garlic, finely minced
  • 4 scallions, chopped (white & light green parts separated from dark green parts)
  • 2 eggs, beaten
  • 2 cups bean sprouts
  • 1/4 cup chopped cilantro
  • Optional: One half pound deveined shrimp, ground turkey, or pork may be added with the garlic and scallions. Just stir-fry until cooked through, and proceed with recipe.


  1. For sauce; whisk together brown sugar, Fish Sauce, Garlic Chili Pepper Sauce and lime juice. Set aside.
  2. In wok or large skillet, heat oil over a high heat. Add garlic and white parts of scallions. Stir-fry 2 minutes until soft but not brown, then push to one side of skillet. Add eggs and scramble quickly.
  3. Drain Rice Noodles and add to skillet with reserved sauce. Stir-fry 1 minute coating noodles well.
  4. Add bean sprouts and cilantro. Stir-fry until ingredients are mixed and noodles are firm but tender. Serve hot, garnished with scallion greens and lime wedges.

In This Recipe

This sauce packs heat and a ton of flavor. Use it as a hot sauce or add a dash to spice up your favorite recipes.
These thin, gluten-free noodles are made from our aromatic Jasmine Rice. Put them in your favorite Asian soups for added authenticity.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.

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