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Thai Rice Noodles

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Submitted by glen

YIELD

4 servings

PREP

20 min

COOK

20 min

READY

?

Ingredients

3 7.1E+2
CUPS ML WATER
7 202.3
OUNCES ML/G RICE NOODLES
thin
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 1
EACH EACH GARLIC CLOVES
1 5
TEASPOON ML GINGER
minced
2 473
CUPS ML CABBAGE
shredded
1 237
CUP ML MUNG BEANS
sprouts
2 2
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
finely chopped
2 1E+1
TEASPOONS ML SOY SAUCE, TAMARI
1 1
PINCH PINCH BLACK PEPPER *
15 15
EACH EACH BASIL
sweet *
¼ 59
CUP ML PEANUTS
roasted, chopped
1 1
EACH EACH LIMES
cut into wedges

Directions

Bring water to a boil, add noodles and cook until soft, about 4 to 5 minutes.

Drain and set aside.

In a wok, heat oil for 1 minute over medium-high heat.

Add garlic and ginger and stir fry for 1 minute.

Add cabbage and stir fry until tender crisp.

Add noodles, bean sprouts, scallions, tamari and pepper.

Stir fry until heated through.

Mix in basil leaves.

Garnish with peanuts & lime wedges & serve hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 340g (12.0 oz)
Amount per Serving
Calories 410 26% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 207mg 9%
Total Carbohydrate 21g 21%
Dietary Fiber 12g 48%
Sugars g
Protein 33g
Vitamin A 3% Vitamin C 33%
Calcium 12% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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