Recipe by Sue Lau
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
Directions See How It's Made
- 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.