Ingredients Weight Measure
Rice noodles 12 oz.
Peanut oil 2 Tbsp.
Carrot, 1/4" julienne 1/2 cup
Cabbage, shredded 1/2 cup
Scallion, chopped 1/4 cup
Ginger, minced 1 Tbsp.
Garlic, minced 2 tsp.
Thai bird chile, minced 1/2 tsp.
Egg, whisked 1 ea.
Tamarind juice 3 Tbsp.
Fish sauce 2 Tbsp.
Sugar 1 Tbsp.
Lime juice 2 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 2 tsp.
Salt to taste
Bean sprouts 1/2 cup
Peanuts, chopped, divided 1/4 cup + as desired
Cilantro, chopped 2 Tbsp.
Basil, chopped 2 Tbsp.
Lime wedges, for garnish 6 ea.


  1. Submerge noodles in warm water for 25-30 minutes until noodles are soft.
  2. Heat a large wok over medium-high heat. Add oil, carrots, cabbage, scallions, ginger, garlic and chiles. Sauté for 2-3 minutes.
  3. Add egg and stir constantly until cooked through.
  4. Add drained noodles and toss with vegetables. Add tamarind juice, fish sauce, sugar, lime juice and TABASCO® Green Jalapeño Pepper Sauce. Cook for 2-3 minutes. Season with salt.
  5. Toss bean sprouts, 1/4 cup peanuts, cilantro and basil with noodles.
  6. Garnish with chopped peanuts and lime wedges.

Yield: 6 servings