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.
- 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.
- 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.
- 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.
- 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.