Thai Rice Noodles
Yield
4 servingsPrep
20 minCook
20 minReady
?Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
water
|
|
| 7 | ounces |
rice noodles
thin |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | each |
garlic cloves
|
|
| 1 | teaspoon |
ginger
minced |
|
| 2 | cups |
cabbage
shredded |
|
| 1 | cup |
mung beans
sprouts |
|
| 2 | each |
scallions, spring or green onions
finely chopped |
|
| 2 | teaspoons |
soy sauce, tamari
|
|
| 1 | pinch |
black pepper
|
*
|
| 15 | each |
basil
sweet |
*
|
| ¼ | cup |
peanuts
roasted, chopped |
|
| 1 | each |
limes
cut into wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
water
|
|
| 202.3 | ml/g |
rice noodles
thin |
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | each |
garlic cloves
|
|
| 5 | ml |
ginger
minced |
|
| 473 | ml |
cabbage
shredded |
|
| 237 | ml |
mung beans
sprouts |
|
| 2 | each |
scallions, spring or green onions
finely chopped |
|
| 1E+1 | ml |
soy sauce, tamari
|
|
| 1 | pinch |
black pepper
|
*
|
| 15 | each |
basil
sweet |
*
|
| 59 | ml |
peanuts
roasted, chopped |
|
| 1 | 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.
