Thai Ribbons
Delight in the vibrant flavors of "Thai Ribbons," a quick and healthy noodle dish that combines the silkiness of rice noodles with the crunch of fresh vegetable ribbons. This colorful recipe features zucchini, carrots, and red bell pepper, all stir-fried with aromatic garlic and ginger for a flavor-packed base. A tangy, savory sauce made from soy sauce, lime juice, and a hint of brown sugar ties everything together beautifully. Finished with fresh cilantro, crushed peanuts, and a sprinkle of red chili flakes for optional heat, this dish is perfect for a light lunch or weeknight dinner. Ready in just 30 minutes, “Thai Ribbons” is a crowd-pleasing take on Asian-inspired cuisine that’s as beautiful as it is delicious. Serve it fresh and garnished with green onions for a truly irresistible meal.
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Recipe Information
Ingredients
- 8 oz Rice noodles
- 1 medium Zucchini
- 1 large Carrot
- 1 medium Red bell pepper
- 2 cloves Garlic
- 1 inch Fresh ginger
- 3 tbsp Soy sauce
- 2 tbsp Lime juice
- 1 tbsp Brown sugar
- 1 tbsp Sesame oil
- 1 tbsp Vegetable oil
- 0.25 cup Fresh cilantro leaves
- 0.25 cup Crushed peanuts
- 0.25 tsp Red chili flakes (optional)
- 2 Green onions
Instructions
Cook the rice noodles according to the package instructions, then drain, rinse with cold water, and set aside.
Using a vegetable peeler or julienne peeler, create thin ribbons of zucchini and carrot. Slice the red bell pepper into thin strips.
Finely mince the garlic and grate the ginger.
In a small bowl, whisk together the soy sauce, lime juice, brown sugar, and sesame oil to create the sauce. Set aside.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the minced garlic and grated ginger, sauté for 30 seconds until fragrant.
Add the vegetable ribbons and red bell pepper strips to the skillet and stir-fry for 3-4 minutes, until just tender but still crisp.
Reduce the heat to low and add the cooked rice noodles to the skillet. Pour the sauce over the noodles and vegetables and gently toss to coat evenly.
Remove from heat and sprinkle with fresh cilantro, crushed peanuts, and red chili flakes (if using).
Garnish with sliced green onions before serving.
Nutrition Facts
Calories |
230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 596 mg | 26% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 7.4 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 446 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
