Spicy Thai Noodles with Veggies

Rice noodles are a staple in many Asian cuisines, particularly in Thai and Vietnamese dishes. Made from rice flour and water, these noodles have a unique texture that distinguishes them from wheat-based alternatives. Originating from Southeast Asia, rice noodles are celebrated for their ability to absorb flavors and their versatility in various dishes, from soups to stir-fries.

Embark on a culinary adventure with Fiery Thai Veggie Noodle Delight! This vibrant stir-fry weaves together fresh, crunchy vegetables and rice noodles in a spicy, tangy sauce that's both satisfying and healthy. Packed with nutrients, this vegetarian dish offers a delightful blend of flavors and textures. Perfect for a quick meal, it's easy to prepare and customizable to suit your taste. Discover how to balance flavors and elevate your dining experience with clever tips and cooking techniques. Enjoy vibrant colors, bright flavors, and the joyful simplicity of this Thai-inspired recipe!

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Ingredients

8 oz rice noodles

1 cup bell peppers (red, yellow, and green), sliced

1 cup broccoli florets

1 cup snap peas

2 carrots, julienned

3 cloves garlic, minced

2 tablespoons ginger, minced

3 tablespoons soy sauce

2 tablespoons oyster sauce (or mushroom sauce for a vegetarian option)

1 tablespoon sriracha (adjust to taste)

1 tablespoon lime juice

1 tablespoon sesame oil

2 tablespoons vegetable oil (for stir-frying)

1/4 cup fresh cilantro, chopped (for garnish)

Crushed peanuts (for garnish)

Lime wedges (to serve)

Instructions

Cook the Rice Noodles: Begin by boiling water in a large pot. Add the rice noodles and cook according to package instructions, usually about 6-8 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.

Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, sriracha, lime juice, and sesame oil. Adjust the spice level by adding more sriracha if desired.

Stir-Fry the Veggies: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.

Add the Vegetables: Toss in the bell peppers, broccoli, snap peas, and carrots. Stir-fry for about 4-5 minutes or until the vegetables are tender yet crisp.

Combine Noodles and Sauce: Add the drained rice noodles to the skillet with the veggies. Pour the sauce over the top and gently toss everything together, cooking for an additional 2-3 minutes until the noodles are heated through and well-coated with the sauce.

Finish and Serve: Remove from heat and garnish with chopped cilantro and crushed peanuts. Serve warm with lime wedges on the side for an extra zesty kick.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings