Thai Rice Noodles
Dive into the vibrant world of Thai cuisine with this irresistible Thai Rice Noodles recipe, a perfect blend of bold flavors and comforting textures. Featuring tender rice noodles tossed with crisp vegetables, a tangy-sweet sauce made with soy and fish sauce, and a refreshing squeeze of lime, this dish is a quick, 30-minute wonder that's as easy as it is delicious. The dish is elevated with a crunchy garnish of crushed peanuts, fresh cilantro, and optional chili flakes for a hint of heat. Ideal for weeknight dinners or casual gatherings, this recipe is naturally gluten-free and can be easily customized with your favorite protein or extra veggies. Serve it with lime wedges for an authentic finishing touch that will transport your taste buds straight to Thailand.
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Recipe Information
Ingredients
- 300 grams rice noodles
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 100 grams bean sprouts
- 2 spring onions, sliced
- 3 tablespoons fresh cilantro, chopped
- 3 tablespoons crushed peanuts
- 1 teaspoon red chili flakes (optional)
Instructions
Bring a pot of water to a boil. Remove it from heat and soak the rice noodles according to package instructions (usually 8-10 minutes) until tender but not mushy. Drain and rinse under cold water to prevent sticking. Set aside.
In a small bowl, combine the soy sauce, fish sauce, brown sugar, and lime juice. Stir until the sugar is dissolved and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced onion, red bell pepper, and julienned carrot to the pan. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Reduce the heat to medium and add the drained rice noodles to the pan. Pour the prepared sauce over the noodles and toss to coat evenly.
Stir in the bean sprouts and cook for 1-2 minutes, just until heated through.
Remove from heat and garnish with spring onions, chopped cilantro, crushed peanuts, and optional red chili flakes.
Serve immediately with lime wedges on the side for extra zing.
Nutrition Facts
Calories |
1013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5115 mg | 222% | |
| Total Carbohydrate | 143.3 g | 52% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 34.0 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1983 mg | 42% | |
*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.
