Thai Rice Noodles

Kathy D

By
@LifeIsGoodkd

A Food Network Kitchen Favorite cookbook recipe. This is a flavorful noodle dish that you can use as a side or as a vegetarian/vegan main dish. I personally prefer using the basil instead of mint, but you choose your favorite. Enjoy!


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Comments:

Serves:

4

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

8-10 oz
rice noodles, medium-thick
3 Tbsp
fish sauce
3 Tbsp
sugar
3 Tbsp
soy sauce, low-sodium
2 Tbsp
peanut oil
4
scallions, thinly sliced (white and green parts)
1
jalapeno, stemmed and finely chopped
3 clove
garlic, smashed, peeled, and roughly chopped
1 c
mung bean sprouts
2
handfuls of fresh mint or basil leaves (about 1 cup)
1/2 c
cashews or peanuts
1
lime, cut into wedges

Directions Step-By-Step

1
Place the rice noodles in a large bowl with hot water to cover. Soak until tender, about 30 minutes. Drain and set aside.
2
Meanwhile, whisk together the fish sauce, sugar, and soy sauce. Set aside.
3
Heat up a large skillet over high heat. Add the oil, and when it gets hot add the scallions, jalapeno, garlic and bean sprouts. Cook, stirring, until the veggies begin to brown and the garlic is fragrant , approx. 1 minute. Add the sauce mixture and gently swirl it around the pan. Add the drained noodles and toss to coat them with the sauce.
4
Remove the skillet from the heat. Coarsely tear the mint (or basil) into the skillet. Sprinkle in the nuts. Toss a few more times to incorporate the mint (or basil) and nuts. Mound into a large serving bowl. Garnish with the lime wedges and serve.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Thai
Dietary Needs: Vegetarian, Vegan
Other Tag: Quick & Easy