1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (542g) Recipe makes 4 servings The following items or measurements are not included below: 1 stalk lemongrass |
||
| Calories 854 | ||
| Calories from Fat 245 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.3g | 41% | |
| Saturated Fat 5.3g | 26% | |
| Monounsaturated Fat 12.7g | ||
| Polyunsaturated Fat 7.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 3337mg | 139% | |
| Potassium 973mg | 27% | |
| Total Carbohydrate 134.3g | 44% | |
| Dietary Fiber 9.0g | 36% | |
| Sugars 24.4g | ||
| Protein 24.1g | 48% | |
people who like this recipe also like:
By: LikeItLoveIt
By: Sue L
By: chuckdarwin
By: spatchcock
By: LonghornMama
Spicy Thai Noodles with Vegetables
By: Sue L
Jun 11, 2003
This makes an excellent side dish to go with main-dish stir fries or satays. Add meat to make a main dish. You can locate lemongrass and fish sauce in most Oriental markets.
SERVES 4
Ingredients
- 16 ounces rice noodles or rice vermicelli
- 2 cups mung bean sprouts
- 1 cup slivered carrot
- 8 scallions, cut into 1 inch pieces
- 1 yellow bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 stalk lemongrass, white part only,sliced thin
- 10 Thai chiles, stemmed and split (optional)
- cooking oil
- 1/4 cup chopped peanuts
- 2 tablespoons chopped cilantro (coriander)
For the Sauce
- 2/3 cup creamy peanut butter
- 4 tablespoons brown sugar
- 6 tablespoons soy sauce
- 4 tablespoons fish sauce
- 1/4 teaspoon ground cayenne pepper
- 1 teaspoon grated fresh ginger
- 2 limes, juice of
Directions
1
Cook noodles in boiling water until tender; drain.2
Mix ingredients for sauce in a bowl with a whisk until smooth; set aside.3
Heat 2 tablespoons cooking oil in a wok or large skillet over high heat (add more oil as necessary during cooking).4
Add lemongrass and Thai chiles and cook until fragrant.5
Add carrot, scallions, and bell peppers and cook until carrot starts to become crisp-tender.6
Add bean sprouts and cook 1-2 minutes more.7
Add drained noodles to the pan and pour sauce over noodles.8
Using two utensils, lift vegetables from bottom to integrate throughout noodles and mix well.9
Garnish with chopped cilantro and chopped peanuts and serve with hot chili sauce (sriracha), if desired.10
Cooking tip: you may cut noodles into smaller pieces after cooking with kitchen shears to make them easier to work with.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Try these recipes on Food Network:
Shrimp and Scallop Stir-Fry with Pineapple Fried Rice
Five Spice Beef and Pepper Stir-Fry
Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Vegetables > Peppers
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Main Ingredient > Fruit > Nuts
- Cuisine > Asian > Southeastern > Thai
- Preparation > Time to Make > < 30 mins
- Preparation > Technique > Stir-fry
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: Dominique353
On Feb 23, 2008
Loved it! Used about 1/3c natural unsweetened peanut butter and was pretty good. The lemongrass was hard and tough, not sure if I did something wrong since I've never used it in anything before. Just the right amount of spiciness with 1/4 tsp of crushed chilis in the sauce and a sliced serrano pepper in the pan. This is something I would definitely make again, maybe with a bit of coconut milk and some shrimp! MMMMmmmm.....
From: tiffany k
On Feb 17, 2007
I loved this recipe. It's got a nice unique taste. However, I think I'll use less peanut butter as the other reviewers have suggested. Overall, this is a great recipe and we'll be making this again. Thanks for sharing!
From: *Pixie*
On Jul 15, 2003
We really enjoyed this, the sauce has a unique and complex flavour with a bit of bite. I haven't really been exposed to Thai food and it was fun to try something so different than what I am used to. And yes, my eyebrows were raised as I was whisking the lime juice and soya sauce into the peanut butter! We used about 5 chilies because because we didn't want to make it so spicy that my son wouldn't try it. You may want to adjust the number of servings, since this recipe makes a ton, much more than 4 servings as a side dish. Good luck in the contest!
From: Brian14
On Jul 26, 2003
Superb! A relatively easy and authentic recipe. Some may want to decrease the peanut butter to keep it lighter though.
Recipe Collections
Showing 1-3 of 6 collections
Explore All-
Shrimp Dips
(188 Recipes)View Top 3 -
Low-Fat Shrimp
(362 Recipes)View Top 3 -
Shrimp Stir-Fry
(203 Recipes)View Top 3 -
Fried Shrimp
(106 Recipes)View Top 3 -
Spicy Shrimp
(664 Recipes)View Top 3 -
Coconut Shrimp
(107 Recipes)View Top 3
- Chicken (19 collections)
- Dessert (23 collections)
- Easy (8 collections)
- Side Dish (22 collections)
- Comfort Food (15 collections)
- Appetizer (13 collections)
- One Dish Meal (2 collections)
- Cookie (8 collections)
- Grilling (8 collections)
- Ground Beef (4 collections)
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
© 2009 Scripps Networks, Inc. All rights reserved