It's always a good time for Thai!
Check out how I show you a terrific quick version of light and easy Thai noodles (vegan), ready in under 20 min and yields 7 cups!
When it comes to noodles, they are extremely quick and versatile. Most are GF - try brown rice noodles, "sea tangle" kelp noodles, "jelly" pea starch noodles, other "glass" noodles, and the list goes on...
As for veggies: you can use any combination you wish. I love skipping a step by buying a frozen package of "Asian-style" mixed veggies - they come in a lovely variety and are already cut! Indeed you can buy a mixed non-frozen bag or chop up your favorite colorful veggies to sauté and marry your noodles with.
To defrost the vegetables , I often don't need to do anything - can actually just sauté them up! If needed, you can place bag of veggies into a bowl in the sink and run cold water ver them. Or put veggies in a colander/strainer, run cold water over until thawed, and drain. Also, if done in advance, place bag of frozen vegetables in fridge to thaw overnight.
INSTRUCTIONS for NOODLES:
- Use 8 oz glass sweet potato noodles
- Bring a large pot of water to a boil over high heat; add sweet potato noodles and stir occasionally
- Cook until the noodles are tender, 5 to 6 min
- Drain and rinse the noodles with cold water until they are cool
- Toss with ½ teaspoon sesame oil, and set aside
(See noodle package for cooking instructions as needed.)
INGREDIENTS for SAUCE & VEGGIES:
- 4 cloves garlic, minced
- ¼ cup soy sauce, or try light soy sauce (or wheat-free for GF version)
- 3 tbs brown maple syrup or brown rice syrup
- 2 tbs fresh lime juice (1 - 2 limes)
- 1 package (12 oz) frozen & cut Asian-style vegetables (~3 cups)
- ¼ cup cup water
- ¼ tsp red hot pepper flakes (opt)
INSTRUCTIONS for SAUCE & VEGGIES:
- Meanwhile in a large saucepan, combine the soy sauce, garlic, brown rice syrup, lime juice, and ¼ cup water; bring to a boil over medium heat
- Stir in Asian mixed vegetables and cook until crisp-tender, about 5 min
- Add the cooked noodles and mung bean sprouts and toss to coat
- Cook until heated through, about 2 min
INGREDIENTS for GARNISH:
- ¼ cup fresh cilantro, chopped
- 3 tbs roasted, unsalted peanuts, chopped
- 2 green onions, white & light green parts chopped
- 1 pinch fresh mung bean sprouts (opt)
- ½ lime, cut into wedges
Serve and enjoy ! They're fantastic warm and even served chilled on a hot day!
*TIP: try sprinkling chopped fresh Thai basil leaves and/or chopped/crushed dried seaweed (like nori sheets) too. Any nuts or seeds make excellent toppings too...say chopped cashews or white or black sesame seeds.
Happy cooking!
❤️ Lisa
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