Spicy Thai noodles
Rice noodles stir-fried with crunchy vegetables, red curry paste, peanuts and mint
Soft rice noodles tossed with a colourful stir-fry of bean sprouts, carrot, snow peas, capsicum and celery, seasoned with red curry paste, soy sauce and a dash of vinegar. Crushed roasted peanuts, fresh mint and lemon wedges finish it. A quick, spicy one-wok meal.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the seasoning
To garnish
Method
0/6 doneStep 1: Bring 1 litre (4 cups) water to the boil with ½ tsp salt and 1 tsp oil. Take off the heat.
5 minStep 2: Add 8 ½ oz flat rice noodles and leave to soak for 10 minutes, until soft. Drain.
10 minStep 3: Heat 4 tbsp oil in a wok over a high heat. Add 1 tsp galangal or ginger paste and 2 tsp garlic paste and sauté for 1 minute.
1 minStep 4: Add ½ cup bean sprouts, ½ cup carrots, ½ cup snow peas (mangetout), ½ cup capsicum (bell pepper) and ½ cup celery and stir-fry for 3–4 minutes until just tender.
4 minStep 5: Just before serving, toss in 4 spring onions, 2 tbsp roasted peanuts, the noodles, 2 tbsp Thai red curry paste, 1 tsp vinegar, 1 tbsp soy sauce, ½ tsp salt and 1 tsp sugar until hot and well mixed.
2 minStep 6: Serve hot, garnished with 1 tbsp fresh mint and 2 tbsp roasted peanuts, with 1 lemon wedges on top.
Nutrition per serving
- Calories
- 440 kcal
- Protein
- 8 g
- Carbs
- 60 g
- Fat
- 19 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does spicy Thai noodles take?
- About 40 minutes in total: 25 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
- What can I use instead of capsicum (bell pepper)?
- Any colour of bell pepper, same amount.
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