Peanut and Green Onion Noodles with Fried Egg

By | February 25, 2014


Serves 4.

  1. Cook noodles just shy of al dente; drain, rinse, and set aside.
  2. Combine cilantro, green onions, lime zest, and peanuts in a small bowl.
  3. In a separate bowl, combine lime juice, fish sauce, sugar, peanut butter, ginger, garlic, and water. Add fish sauce mixture to a large nonstick skillet or wok and bring just to a simmer over medium-high heat.
  4. Add cooked noodles and half of peanut mixture. Toss to thoroughly combine and heat through. Transfer noodles to a serving dish and clean skillet.
  5. Heat oil in cleaned skillet over medium-low heat. Crack eggs onto hot pan. Cook until whites are set but yolks are still runny, 2–3 minutes. Top noodles with fried eggs and remaining peanut mixture.


  • 12 ounces spaghetti, preferably brown rice
  • 2 tablespoons finely chopped cilantro
  • ¼ cup finely chopped green onions
  • Zest from 1 lime, plus 1 tablespoon juice
  • ¾ cup chopped dry-roasted peanuts
  • 3 tablespoons fish sauce
  • 2 tablespoons sugar
  • 2 tablespoons unsweetened peanut butter
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, very finely minced
  • ½ cup water
  • 2 tablespoons coconut oil
  • 4 large eggs
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