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Servings: 4 Prep time: 30minutes
Thai Noodle Stir-Fry
Rice noodles are a super standby for a tired or gluten-free cook’s pantry. Just soak them in boiling water and you’re done. Easy. This fast stir-fry dish is a delicious alternative to takeout. There may seem to be a lot of ingredients, but once you’ve gotten everything lined up, it’s a snip.
2. In a small saucepan, heat the fish sauce, rice vinegar, honey and red pepper flakes. Bring to a simmer then remove from heat and set aside.
3. In a wide skillet, heat 2 tablespoons of oil. Over medium-high heat, add the garlic clove and scallions. Cook stirring, until the garlic begins to turn lightly golden. Add the egg and scramble until just set.
4. Add the Napa cabbage and red pepper, sprinkle with a little salt. Once the cabbage has wilted add the tofu and cook for another 2 minutes. Add in the noodles and vinegar sauce, and heat the noodles through. Turn off the heat and stir in the lime juice. Serve on a large platter sprinkled with chopped peanuts, mint and cilantro and few extra wedges of lime.
Ann’s Tips and Tricks
If you’re allergic to peanuts, use chopped toasted cashews if you tolerate them otherwise simply leave the nuts out.