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 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.
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.
- 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
Ann's Tips and Tricks
If you’re allergic to peanuts, use chopped toasted cashews if you can tolerate them otherwise simply leave the nuts out.