This is probably the most popular noodle dish on Thai restaurant menus. In Thailand, each street vendor sells a unique version of this wonderfully aromatic dish. It’s a fascinating mix of flavors and an intriguing combination of textures—crunchy bean sprouts and nuts set off by soft noodles.
- 1/2 lb. dried rice noodles (width of linguine)
- 1/4 cup fresh lime juice
- 2 Tbs. soy sauce
- 2 Tbs. brown sugar
- 1 to 2 tsp. hot chile sauce
- 2 tsp. peanut oil
- 3 cloves garlic, minced
- 1 to 2 tsp. peeled, grated fresh ginger
- 1 medium carrot, peeled and cut into narrow strips
- 8 to 10 scallions, halved lengthwise, then cut into 2-inch lengths
- 1 cup mung bean sprouts
- 2 Tbs. chopped dry-roasted peanuts
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges, optional
In large bowl, soak rice noodles in enough warm water to cover, until limp and white, about 20 minutes.
In small bowl, combine lime juice, soy sauce, brown sugar, chile sauce and 1 tablespoon water. Set aside.
In wok or large, deep skillet, heat oil over high heat. Add garlic and ginger, and stir-fry 30 seconds. Add carrot and scallions, and stir-fry 1 minute. Add lime-soy mixture and toss gently.
Drain noodles; add to wok, tossing with tongs until noodles soften and curl, 1 minute. Add bean sprouts and lightly toss. Serve garnished with peanuts, cilantro and lime wedges if desired.
- Calories: 308
- Carbohydrate Content: 62 g
- Fat Content: 5 g
- Fiber Content: 3 g
- Protein Content: 9 g
- Saturated Fat Content: 6 g
- Sodium Content: 627 mg