Thai Rice Noodles Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Water,
7 ounce: Thin rice noodles,
2 tbsp: Vegetable oil,
1 each: Garlic clove, minced
1 tsp: Ginger, minced
2 cup: Cabbage, shredded
1 cup: Mung bean sprouts,
2 each: Scallions, finely chopped
2 tsp: Tamari,
1 pinch: Black pepper,
15 each: Sweet basil leaves,
1/4 cup: Roasted peanuts, chopped
1 each: Lime, cut into wedges
Directions:
Bring water to a boil, add noodles & cook until soft, about 4 to 5
minutes. Drain & set aside. In a wok, heat oil for 1 minute over
medium-high heat. Add garlic & ginger & stir fry for 1 minute. Add
cabbage & stir fry until tender crisp. Add noodles, bean sprouts,
scallions, tamari & pepper. Stir fry until heated through. Mix in
basil leaves. Garnish with peanuts & lime wedges & serve hot.
Source from luhu.jp
minutes. Drain & set aside. In a wok, heat oil for 1 minute over
medium-high heat. Add garlic & ginger & stir fry for 1 minute. Add
cabbage & stir fry until tender crisp. Add noodles, bean sprouts,
scallions, tamari & pepper. Stir fry until heated through. Mix in
basil leaves. Garnish with peanuts & lime wedges & serve hot.
Source from luhu.jp