This is probably the most popular noodle dish on Thai restaurant menus. In Thailand, each street vendor sells a unique version of this wonderfully aromatic dish. It’s a fascinating mix of flavors and an intriguing combination of textures—crunchy bean sprouts and nuts set off by soft noodles.
- 1/2 lb. dried rice noodles (width of linguine)
- 1/4 cup fresh lime juice
- 2 Tbs. soy sauce
- 2 Tbs. brown sugar
- 1 to 2 tsp. hot chile sauce
- 2 tsp. peanut oil
- 3 cloves garlic, minced
- 1 to 2 tsp. peeled, grated fresh ginger
- 1 medium carrot, peeled and cut into narrow strips
- 8 to 10 scallions, halved lengthwise, then cut into 2-inch lengths
- 1 cup mung bean sprouts
- 2 Tbs. chopped dry-roasted peanuts
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges, optional
- In large bowl, soak rice noodles in enough warm water to cover, until limp and white, about 20 minutes.
- In small bowl, combine lime juice, soy sauce, brown sugar, chile sauce and 1 tablespoon water. Set aside.
- In wok or large, deep skillet, heat oil over high heat. Add garlic and ginger, and stir-fry 30 seconds. Add carrot and scallions, and stir-fry 1 minute. Add lime-soy mixture and toss gently.
- Drain noodles; add to wok, tossing with tongs until noodles soften and curl, 1 minute. Add bean sprouts and lightly toss. Serve garnished with peanuts, cilantro and lime wedges if desired.
- Serving Size: 4 Servings
- Calories: 308
- Carbohydrate Content: 62 g
- Fat Content: 5 g
- Fiber Content: 3 g
- Protein Content: 9 g
- Saturated Fat Content: 6 g
- Sodium Content: 627 mg