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Thai Noodles with Vegetables
(12)
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Preparation
20 min
Cooking
10 min
Servings
4
Sans noix
Sans lactose
Sans produits laitiers
Sans oeufs
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Nutrition Facts
Categories
Ingredients
3/4 lb (375 g) wide rice noodles
PEANUT SAUCE
2 tablespoons (30 ml) peanut butter
2 tablespoons (30 ml) soy sauce
2 tablespoons (30 ml) fish sauce (nuoc mam)
2 tablespoons (30 ml) oyster sauce
2 tablespoons (30 ml) lime juice (1 lime)
1/2 cup (125 ml) chicken broth
VEGETABLES
2 carrots, julienned
1 cup (250 ml) snow peas, trimmed and cut diagonally in half
1 red bell pepper, julienned
3 green onions, sliced
2 cloves garlic, finely chopped
1 chile pepper, seeded and finely chopped
2 tablespoons (30 ml) toasted sesame oil
4 cups (1 litre) shredded napa cabbage
1/2 cup (125 ml) roasted peanuts, coarsely chopped
Fresh cilantro
Preparation
Soak the rice noodles according to the instructions on the package.
PEANUT SAUCE
In a bowl, whisk together the peanut butter and soy sauce. Add the other ingredients and mix well. Set aside.
VEGETABLES
In a wok or large skillet over high heat, sauté the vegetables (except the cabbage) and chile in the sesame oil until the carrots are tender. Season with salt and pepper.
Add the cabbage and continue cooking for about 1 minute. Add the drained noodles and peanut sauce. Stir well to combine. Continue cooking until the noodles are heated through, about 2 minutes. Adjust the seasoning.
Garnish with peanuts and cilantro.
Personal Note