Ingredientes para Spicy Thai Noodles With Vegetables
- Rice Noodles
- Mung Bean Sprouts
- 1 cup shredded carrots
- 1/2 cup thinly sliced scallions
- Yellow Bell Pepper
- Red Bell Pepper
- 1 stalk lemongrass (finely chopped)
- 2-3 Thai chilies (finely sliced)
- 2 tablespoons cooking oil
- 2 tablespoons chopped peanuts
- 1/4 cup chopped fresh cilantro
- Creamy Peanut Butter
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1/4 cup fish sauce
- Ground Cayenne Pepper
- Fresh Ginger
- Limes, Juice Of
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Spicy Thai Noodles With Vegetables? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Spicy Thai Noodles With Vegetables
- Cook 8 oz dried noodles according to package directions until tender. Drain and set aside.
- In a medium bowl, whisk together the sauce ingredients: 1/4 cup fish sauce, 2 tablespoons lime juice, 1 tablespoon brown sugar, 1 tablespoon soy sauce, 1 teaspoon sriracha (or more, to taste), and 1 clove minced garlic.
- Heat 2 tablespoons cooking oil in a wok or large skillet over high heat.
- Add 1 stalk lemongrass (finely chopped) and 2-3 Thai chilies (finely sliced) and cook until fragrant (about 30 seconds).
- Add 1 cup shredded carrots, 1/2 cup thinly sliced scallions, and 1 bell pepper (any color, thinly sliced) and stir-fry until carrots are crisp-tender (about 3-5 minutes).
- Add 1 cup bean sprouts and cook for 1-2 minutes more.
- Add the drained noodles to the pan and pour the sauce over the noodles.
- Using two utensils, toss everything together to coat the noodles evenly with the sauce and vegetables.
- Garnish with 1/4 cup chopped fresh cilantro and 2 tablespoons chopped peanuts.
- Serve immediately with extra hot chili sauce, if desired.
Nutrition Information (Approximate per serving)
Sodium
140 g
Sugar
99g
Fat
27g
Carbs
45g