Thai Noodle Stir-Fry - Cook For Your Life- anti-cancer recipes

Thai Noodle Stir-Fry

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 17 ingredients

Rice noodles are a super standby for a tired or gluten-free cook’s pantry. This delicious fast Thai Noodle Stir-Fry dish is a fantastic alternative to takeout.  Just soak the noodles in boiling water and...


Ingredients

  • 3 ounces Thai-style flat rice noodles
  • 1 teaspoon plus 2 tablespoons canola or grape seed oil
  • 2 tablespoons fish sauce
  • 3 tablespoons rice vinegar
  • 1 tablespoon honey
  • ¼ teaspoon red pepper flakes
  • 1 garlic clove, minced
  • 2 stalks scallions, white and light green parts only, roughly chopped
  • 1 large egg
  • 4 cups napa cabbage
  • 1 medium red pepper, halved, deseeded and thinly sliced
  • Pinch of salt, to taste
  • 1 cup ½-inch diced firm tofu
  • juice from ½ lime
  • ⅓ cup chopped roasted peanuts
  • ¼ cup chopped fresh mint
  • ¼ cup chopped cilantro

Nutrition Facts

Calories

399 cals

Fat

23 g

Saturated Fat

3 g

Polyunsaturated Fat

12 g

Monounsaturated Fat

6 g

Carbohydrates

33 g

Sugar

8 g

Fiber

6 g

Protein

21 g

Sodium

828 mg

Directions

  1. Put the rice noodles in a large bowl. Cover with boiling water and let sit until the noodles are just tender, drain and toss with 1 teaspoon of oil.
  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.

Chef Tips

If you’re allergic to peanuts, use chopped toasted cashews if you can tolerate them otherwise simply leave the nuts out.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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