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THAI RICE NOODLES

  • 4servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, H, C, E
MineralsZinc, Copper, Fluorine, Chromium, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 c Water

  2. 7 oz Thin rice noodles

  3. 2 tb Vegetable oil

  4. 1 ea Garlic clove, minced

  5. 1 ts Ginger, minced

  6. 2 c Cabbage, shredded

  7. 1 c Mung bean sprouts

  8. 2 ea Scallions, finely chopped

  9. 2 ts Tamari

  10. 1 pn Black pepper

  11. 15 ea Sweet basil leaves

  12. 1/4 c Roasted peanuts, chopped

  13. 1 ea Lime, cut into wedges

Instructions Jump to Ingredients ↑

  1. Bring water to a boil, add noodles and cook until soft, about 4 to 5 minutes. Drain and set aside.

  2. 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 and lime wedges and serve hot. —–

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