Vegetable Thai Noodles

Dear Friends,

I love Thai food. The nuttiness from peanuts, sweetness from tamarind sauce and honey/maple syrup, spiciness from sriracha sauce or ginger and coconut flavour will make anyone hungry. I also love the hot chili they use in their cooking as I love spicy food….yummm 😛 :P. I am blending all the flavours to make this noodles. This may not be authentic way of cooking Thai food but it has all the flavours they use in their cuisine.

I am also using rice noodles so it is gluten-free. You can avoid peanut or peanut butter if some is allergic to nuts. This recipe is also vegan.

This recipe serves 2 people.

Preparation time: 15-20 minutes

Cooking Time: 10-12 minutes

Ingredients:

10-15 sugar snap peas tough string removed
3-4 mushrooms sliced
1 red or green bell pepper thinly sliced
1 cups broccoli florets
Small piece of ginger thinly sliced
3-4 garlic cloves thinly sliced
Oil for cooking
Rice noodles enough for 2 people
Salt to taste
Oil for cooking
1/4 cup roasted, skinned, crushed peanuts

For Sauce
2 tbsp Soy sauce
2 tbsp tamarind sauce
1 tsp sriracha sauce
1 tbsp maple syrup or honey
1 tbsp tomato ketchup
1 tbsp peanut butter
1 cup coconut milk
2 tbsp corn starch
1/2 cup water
IMG_7756Procedure:

1.  Cut and prepare all the vegetable as shown in the picture.  IMG_7758

2. In a bowl, mix soy sauce, tamarind sauce, sriracha sauce, maple syrup or honey, tomato ketchup, peanut butter, coconut milk, corn starch, slight salt and 1/2 cup water and mix well.
IMG_4977
3. Prepare rice noodles as per package direction. I added boiling water in the bowl with noodles, covered the lid and kept on side for few minutes.

4. Heat 2 tbsp oil in a big pan, when oil is hot add sugar snap peas, sliced mushrooms and red/green bell pepper cubes. Saute for another 2 minutes. Also add ginger and garlic slices during this time. Then add broccoli florets. You don’t need to cook broccoli for long as it get mushy if over cooked. Then add sauce, mix well with the vegetables and cook on low heat stirring every few seconds. Remove noodles from water and add with the vegetables. Simmer on a low heat for 1-2 minutes . Taste for salt and spices and adjust accordingly. Turn off the heat and keep the lid covered and let it rest for 5 minutes so all the sauce gets soaked in. Saute vegetables5. When ready, garnish with crushed peanuts and enjoy! I love to eat leftover on the next day too, just microwave for a minute before eating.
Veg Thai noodles1Try this dish at home and I am sure your family will love this dish as much as my family did :).
Let me know if you have any questions regarding the dish.

You can check out other similar recipe ideas.
Thai Red Vegetable Curry
Vegetable Manchurian
Vegetable Fried Rice
Vegetable Stir Fry with Manchurian Balls

Thank you for visiting my blog. Happy cooking!

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2 comments

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