Thai Rice Noodles
Submitted by glen
Stir-fried rice noodles tossed with garlic, ginger, shredded cabbage, bean sprouts, and fresh basil, finished with crushed peanuts and lime. A vegan Thai noodle dish ready in under 40 minutes.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minSometimes the simplest dishes hit the hardest.
Thin rice noodles get a quick boil, then land in a blazing-hot wok with garlic, ginger, and shredded cabbage that cooks down just enough to stay snappy.
Bean sprouts, scallions, and a hit of tamari bring the savory backbone, while a handful of sweet basil leaves folded in at the finish makes the whole thing sing.
Crush some roasted peanuts over the top, squeeze a lime wedge, and you’ve got a bowlful of Thai street food energy without leaving your kitchen.
Completely plant-based as written, no swaps needed.
Pro Tips
- Don’t overcook the rice noodles; pull them when they’re just soft since they’ll keep cooking in the wok
- Get the wok screaming hot before adding anything so the cabbage chars slightly instead of steaming
- Use tamari instead of soy sauce to keep this naturally gluten-free
- A squeeze of fresh lime right before eating brightens every bite; don’t skip it
Ingredients
Directions
Bring water to a boil, add noodles and cook until soft, about 4 to 5 minutes.
Drain and set aside.
In a wok, heat oil for 1 minute over medium-high heat.
Add garlic and ginger and stir fry for 1 minute.
Add cabbage and stir fry until tender crisp.
Add noodles, bean sprouts, scallions, tamari and pepper.
Stir fry until heated through.
Mix in basil leaves.
Garnish with peanuts & lime wedges & serve hot.
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