1/1 Photo of Spicy Thai Noodles with Vegetables
Sue Lau's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Cook noodles in boiling water until tender; drain.
- 2Mix ingredients for sauce in a bowl with a whisk until smooth; set aside.
- 3Heat 2 tablespoons cooking oil in a wok or large skillet over high heat (add more oil as necessary during cooking).
- 4Add lemongrass and Thai chiles and cook until fragrant.
- 5Add carrot, scallions, and bell peppers and cook until carrot starts to become crisp-tender.
- 6Add bean sprouts and cook 1-2 minutes more.
- 7Add drained noodles to the pan and pour sauce over noodles.
- 8Using two utensils, lift vegetables from bottom to integrate throughout noodles and mix well.
- 9Garnish with chopped cilantro and chopped peanuts and serve with hot chili sauce (sriracha), if desired.
- 10Cooking tip: you may cut noodles into smaller pieces after cooking with kitchen shears to make them easier to work with.
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Nutritional Facts for Spicy Thai Noodles with Vegetables
Serving Size: 1 (550 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 858.9
- Calories from Fat 245
- Total Fat 27.2 g
- Saturated Fat 5.4 g
- Cholesterol 0.0 mg
- Sodium 3363.6 mg
- Total Carbohydrate 135.1 g
- Dietary Fiber 9.1 g
- Sugars 24.8 g
- Protein 24.1 g
The following items or measurements are not included: