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Thai Two Noodle Stir Fry

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Ingredients
  Boiling water 2 Cup (32 tbs)
  Rice noodles 1 Ounce, uncooked (Or Rice Sticks)
  Canned ready-to-serve low-sodium chicken broth 1⁄4 Cup (4 tbs)
  Firmly packed dark brown sugar 1 Tablespoon
  Reduced-sodium soy sauce 1 Tablespoon
  Freshly squeezed lime juice 1 Tablespoon
  Peanut oil 1 3⁄4 Teaspoon
  Chili oil 1⁄4 Teaspoon
  Thinly sliced red bell pepper 1⁄4 Cup (4 tbs)
  Thinly sliced scallions 1⁄4 Cup (4 tbs) (Green Onions)
  Dried chili pepper 1 Teaspoon, crushed
  Garlic 1 Clove (5 gm), minced
  Bean sprouts 1 Cup (16 tbs)
  Thin noodles 1 Cup (16 tbs), cooked
Directions

1. In medium mixing bowl pour water over rice sticks and let stand for 10 minutes. Drain, discarding water, and set aside.
2. In 1-cup liquid measure combine broth, sugar, soy sauce, and lime juice, stirring to dissolve sugar; set aside.
3. In 10-inch nonstick skillet heat oils; add bell pepper, scallions, chili pepper, and garlic and cook over high heat, stirring frequently, until scallions are lightly browned, 1 to 2 minutes. Stir in broth mixture; add rice sticks, noodles, and sprouts and stir to combine. Cook, stirring frequently, until liquid is reduced by half, 3 to 5 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Thai
Course: 
Main Dish
Method: 
Fried
Dish: 
Noodle
Ingredient: 
Onion

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