Prep 20 mins
Cook 10 mins
This makes an excellent side dish to go with main-dish stir fries or satays. Add meat to make a main dish. You can locate lemongrass and fish sauce in most Oriental markets.
- 16 ounces rice noodles or 16 ounces rice vermicelli
- 2 cups mung bean sprouts
- 1 cup slivered carrot
- 8 scallions, cut into 1 inch pieces
- 1 yellow bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 stalk lemongrass, white part only,sliced thin
- 10 Thai chiles, stemmed and split (optional)
- cooking oil
- 1⁄4 cup chopped peanuts
- 2 tablespoons chopped cilantro (coriander)
For the Sauce
- 2⁄3 cup creamy peanut butter
- 4 tablespoons brown sugar
- 6 tablespoons soy sauce
- 4 tablespoons fish sauce
- 1⁄4 teaspoon ground cayenne pepper
- 1 teaspoon grated fresh ginger
- 2 limes, juice of
- Cook noodles in boiling water until tender; drain.
- Mix ingredients for sauce in a bowl with a whisk until smooth; set aside.
- Heat 2 tablespoons cooking oil in a wok or large skillet over high heat (add more oil as necessary during cooking).
- Add lemongrass and Thai chiles and cook until fragrant.
- Add carrot, scallions, and bell peppers and cook until carrot starts to become crisp-tender.
- Add bean sprouts and cook 1-2 minutes more.
- Add drained noodles to the pan and pour sauce over noodles.
- Using two utensils, lift vegetables from bottom to integrate throughout noodles and mix well.
- Garnish with chopped cilantro and chopped peanuts and serve with hot chili sauce (sriracha), if desired.
- Cooking tip: you may cut noodles into smaller pieces after cooking with kitchen shears to make them easier to work with.
Superb! A relatively easy and authentic recipe. Some may want to decrease the peanut butter to keep it lighter though.
We really enjoyed this, the sauce has a unique and complex flavour with a bit of bite. I haven't really been exposed to Thai food and it was fun to try something so different than what I am used to. And yes, my eyebrows were raised as I was whisking the lime juice and soya sauce into the peanut butter! We used about 5 chilies because because we didn't want to make it so spicy that my son wouldn't try it. You may want to adjust the number of servings, since this recipe makes a ton, much more than 4 servings as a side dish. Good luck in the contest!
This is such an inspired recipe!! I was worried that the sauce would be too strong, but it was absolutely perfect and had an authentic Asian flavour. And it was so colourful! The Mung bean sprouts added a nice crispy touch, as did the peanuts. I used thin vermicelli - next time I will try a wider noodle (and there won't be just the one next time!). I could't get Thai chiles, so I used another type of hot red chile instead. Congratulations to the chef. This is worth far more than 5 stars.