Simple Thai Peanut Noodle Stir Fry + Exciting News
You can never have too many Asian recipes, so give Simple Thai Peanut Noodle Stir Fry + Exciting News a try. For $2.03 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 641 calories, 16g of protein, and 38g of fat each. Head to the store and pick up thai red curry paste, full-fat coconut milk, red bell pepper, and a few other things to make it today. 1685 people were glad they tried this recipe. It works best as a main course, and is done in roughly 20 minutes. It is brought to you by Veggie and the Beast Feast. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. Overall, this recipe earns a spectacular spoonacular score of 92%. If you like this recipe, take a look at these similar recipes: Thai Tempeh Stuffed Sweet Potatoes + Exciting News, Spicy Thai Peanut Chicken Sweet Potato Noodle Stir Fry, and 30-minute Spicy Thai Peanut Chicken & Sweet Potato Noodle Stir Fry.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
1 tablespoon apple cider vinegar
1 cup bean sprouts
8 ounces brown rice noodles (white would work as well)
Fresh cilantro (for garnish)
1 cup full-fat coconut milk
4 green onions, sliced
2 tablespoons honey (substitute agave nectar for vegan option)
1 teaspoon kosher salt
6 tablespoons (1/4 cup plus 2 tablespoons) peanut butter
2 tablespoons peanut oil
4 tablespoons finely chopped peanuts
2 cups chopped radicchio
1 chopped red bell pepper
2 tablespoons Thai red curry paste
¼ cup water
Equipment:
pot
sauce pan
whisk
frying pan
microwave
bowl
Cooking instruction summary:
Bring a large pot of water to a boil. Cook the rice noodles according to package directions, but remove them from the water 1-2 minutes early. They will finish cooking as they're sautéed with the vegetables and sauce.While the noodles cook, you can get the sauce ready, and start cooking the ingredients. Combine all of the peanut sauce ingredients in a saucepan over medium-low heat, whisking constantly. Bring to a low boil, and continue to whisk for 3-5 minutes. Remove from heat and set aside.Heat the oil in a large skillet. Add the onions and cook for 1-2 minutes, until starting to get soft. Stir in the garlic and cook for 30 seconds. Add the chopped red bell pepper and cook for 3-4 minutes until tender. Pour in the radicchio and bean sprouts, and cook for a minute.Add the cooked noodles and sauce to the pan, stir, and cook for another 2 minutes, until everything is well incorporated.Divide the mixture between 4 bowls. Top each bowl with 1 tablespoon of crushed peanuts and a sprinkle of fresh cilantro.If you're not eating right away, reheat left overs in the microwave with 1-2 tablespoons of water.
Step by step:
1. Bring a large pot of water to a boil. Cook the rice noodles according to package directions, but remove them from the water 1-2 minutes early. They will finish cooking as they're sautéed with the vegetables and sauce.While the noodles cook, you can get the sauce ready, and start cooking the ingredients.
2. Combine all of the peanut sauce ingredients in a saucepan over medium-low heat, whisking constantly. Bring to a low boil, and continue to whisk for 3-5 minutes.
3. Remove from heat and set aside.
4. Heat the oil in a large skillet.
5. Add the onions and cook for 1-2 minutes, until starting to get soft. Stir in the garlic and cook for 30 seconds.
6. Add the chopped red bell pepper and cook for 3-4 minutes until tender.
7. Pour in the radicchio and bean sprouts, and cook for a minute.
8. Add the cooked noodles and sauce to the pan, stir, and cook for another 2 minutes, until everything is well incorporated.Divide the mixture between 4 bowls. Top each bowl with 1 tablespoon of crushed peanuts and a sprinkle of fresh cilantro.If you're not eating right away, reheat left overs in the microwave with 1-2 tablespoons of water.
Nutrition Information:
covered percent of daily need
