THAI RICE NOODLES

Thai Rice Noodles image

Provided by Kathy D

Categories Pasta

Time 45m

Number Of Ingredients 12

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8-10 oz rice noodles, medium-thick
3 Tbsp fish sauce
3 Tbsp sugar
3 Tbsp soy sauce, low-sodium
2 Tbsp peanut oil
4 scallions, thinly sliced (white and green parts)
1 jalapeno, stemmed and finely chopped
3 clove garlic, smashed, peeled, and roughly chopped
1 c mung bean sprouts
2 handfuls of fresh mint or basil leaves (about 1 cup)
1/2 c cashews or peanuts
1 lime, cut into wedges

Steps:

1. Place the rice noodles in a large bowl with hot water to cover. Soak until tender, about 30 minutes. Drain and set aside.
2. Meanwhile, whisk together the fish sauce, sugar, and soy sauce. Set aside.
3. Heat up a large skillet over high heat. Add the oil, and when it gets hot add the scallions, jalapeno, garlic and bean sprouts. Cook, stirring, until the veggies begin to brown and the garlic is fragrant , approx. 1 minute. Add the sauce mixture and gently swirl it around the pan. Add the drained noodles and toss to coat them with the sauce.
4. Remove the skillet from the heat. Coarsely tear the mint (or basil) into the skillet. Sprinkle in the nuts. Toss a few more times to incorporate the mint (or basil) and nuts. Mound into a large serving bowl. Garnish with the lime wedges and serve.