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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Wonderful Thai fav of rice noodles sprouts veg spices Ingredients:
16 oz flat rice noodle (fettucine style) |
1/2 cup shredded carrots |
1/2 cup shredded onion |
1 cup sliced green onion |
options: shredded cabbage, juliened green beans. |
1/2-1 lb fresh bean sprouts (to liking) |
1 cup diced cooked chicken or vegetarian equiv. |
1 8 oz can tiny shrimp drained (optional) |
1/2 cup chopped peanuts |
sauce |
1/3 cup peanut butter (use the natural kind) |
3 t brown sugar or equiv sweetener of choice |
1 t asian chili sauce or to heat liking |
juice of 2 limes |
1 tsp grated ginger (1/2 tsp dry in a pinch) |
1/3 cup soy sauce |
1 tsp rice vinegar or wine vinegar |
2 t tamarind paste |
1 t red curry paste |
1 tsp toasted sesame oil |
handful of julienned fresh basil |
Directions:
1. Cook rice noodles per package, not too soft, drain, rinse to cool, set aside
2. Whisk all sauce ingredients together and set aside. (may need to heat up to incorporate p'nut butter)
3. In a large skillet(nonstick) place reg onion, carrot, 1/2 gr onion, meats or veg equiv, optional veg, a little water and saute to just crisp tender. Don't let scorch, add water a little at atime if needed but veg should provide enough. You could use oil here for the saute if you'd like.
4. add noodles and sauce and toss well to incorporate (cooking tongs help well here)
5. Add basil and bean sprouts and toss until heated through
6. At plating/serving sprinkle with chopped p'nuts and remaining green onion.
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