Spicy Thai Noodles with Veggies

Rice noodles are a staple in Thai cuisine, serving as the foundation for many beloved dishes. Made from rice flour and water, these noodles come in various shapes and sizes, each offering a unique texture and mouthfeel that can elevate your culinary experience. The most common types used in Thai cooking include flat rice noodles (often found in Pad Thai), thin rice vermicelli, and thicker rice noodles.

Experience the vibrant flavors of Thai cuisine with our Sizzling Spicy Thai Noodles featuring a colorful medley of veggies. This dish is a feast for the eyes and the palate, combining rice noodles, fresh produce, and aromatic seasonings for a delightful balance of spicy, sour, and savory tastes. Perfect for quick dinners or lively gatherings, this recipe teaches you everything from ingredient selection to cultural significance, allowing you to bring a taste of Thailand right to your kitchen. Enjoy a meal that's not just delicious but also rich in nutrition and tradition.

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Ingredients

8 oz rice noodles

2 tablespoons vegetable oil

3 cloves garlic, minced

1 tablespoon ginger, grated

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup sugar snap peas

1 medium carrot, julienned

2 green onions, chopped

1 cup bean sprouts

2 tablespoons soy sauce

1 tablespoon lime juice

1 tablespoon fish sauce (or soy sauce for vegetarian)

2 teaspoons sriracha (adjust to taste)

1 tablespoon Thai basil, chopped (or regular basil)

Crushed peanuts for garnish (optional)

Lime wedges for serving

Instructions

Cook the Noodles: Begin by cooking the rice noodles according to package instructions. Once done, drain and rinse them under cold water to prevent sticking. Set aside.

Prepare the Vegetables: While the noodles are cooking, wash and slice your vegetables. Ensure everything is ready to go as this dish comes together quickly.

Sauté Aromatics: Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant (about 30 seconds).

Add Vegetables: Toss in the sliced red and yellow bell peppers, sugar snap peas, and julienned carrots. Stir-fry for about 3-5 minutes, or until the vegetables are tender yet crisp.

Combine Ingredients: Add the cooked rice noodles into the skillet with the vegetables. Pour in the soy sauce, lime juice, fish sauce, and sriracha. Toss everything together gently, ensuring the noodles are heated through and well-coated with the sauce (about 2-3 minutes).

Finish with Freshness: Remove the skillet from heat and stir in the chopped green onions and Thai basil. Adjust seasoning if necessary, adding more sriracha for heat or soy sauce for saltiness.

Serve: Plate the spicy noodles and top with bean sprouts and crushed peanuts, if using. Serve with lime wedges on the side for a fresh squeeze of zest!

Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings