THAI BEAN NOODLES RECIPES

VEGAN THAI NOODLES RECIPE - FORKS OVER KNIVES

Vegan Thai Noodles Recipe - Forks Over Knives image

I love Thai food but don’t go out to restaurants for it much anymore because it’s hard to avoid all the added fat. Here are some easy thai noodles I make about once a week. This one has the great flavor without the fuss or the fat. From The Forks Over Knives Plan

Provided by FORKSOVERKNIVES.COM

Total Time 30 minutes

Number Of Ingredients 11

Ingredients

8 ounces brown rice noodles or other whole-grain noodles
3 tablespoons low-sodium soy sauce, or to taste
2 tablespoons brown rice syrup or maple syrup
2 tablespoons fresh lime juice (from 1 to 2 limes)
4 cloves garlic, minced
1 (12-ounce) package frozen Asian-style vegetables (about 3 cups)
1 cup mung bean sprouts
2 green onions, white and light green parts chopped
3 tablespoons chopped, roasted, unsalted peanuts
¼ cup chopped fresh cilantro
1 lime, cut into wedges

Steps:

Cook the noodles according to the package instructions. Drain and set aside.
Meanwhile in a large saucepan, combine the soy sauce, brown rice syrup, lime juice, garlic, and ¼ cup water. Bring to a boil over medium heat. Stir in the Asian mixed vegetables and cook until crisp-tender, about 5 minutes.
Add the cooked noodles and mung bean sprouts and toss to coat. Cook until heated through, about 2 minutes.
Garnish the noodles with the green onions, chopped peanuts, cilantro, and lime wedges. Serve.

THAI PEANUT CHICKEN AND NOODLES RECIPE: HOW TO MAKE IT

Thai Peanut Chicken and Noodles Recipe: How to Make It image

This versatile chicken recipe is very similar to chicken pad Thai but easier to make and tastes just as good. Rice noodles can be swapped with mung bean noodles or any type of egg noodles. —Kristina Segarra, Yonkers, New York

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/2 cup water
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons creamy peanut butter
3 garlic cloves, minced
1 to 2 teaspoons Sriracha chili sauce
1 teaspoon sesame oil
1 teaspoon molasses
1 package (6.75 ounces) thin rice noodles
2 tablespoons peanut oil, divided
1 pound chicken tenderloins, cut into 3/4-inch pieces
1 medium onion, chopped
Optional: Halved cucumber slices and chopped peanuts

Steps:

For sauce, whisk together first 8 ingredients. Bring a large saucepan of water to a boil; remove from heat. Add noodles; let stand until noodles are tender but firm, 3-4 minutes. Drain; rinse with cold water and drain well., In a large skillet, heat 1 tablespoon peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan., In same pan, saute onion in remaining oil over medium-high heat until tender, 2-3 minutes. Stir in sauce; cook and stir over medium heat until slightly thickened. Add noodles and chicken; heat through, tossing to combine. If desired, top with cucumber slices and chopped peanuts. Serve immediately.

Nutrition Facts : Calories 444 calories, FatContent 13g fat (2g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 1270mg sodium, CarbohydrateContent 48g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 34g protein.

18 EASY THAI NOODLE RECIPES TO MAKE AT HOME

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From thespruceeats.com

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From allrecipes.com

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From wokandskillet.com

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When set, return the noodles to the pan and mix together. Add shrimp, chicken or pork, tofu, fish sauce and tamarind juice. Mix together until meat is cooked. 4. Quickly stir in bean sprouts, ground chile, sugar and scallions. 5. Spoon onto plates and sprinkle ground peanuts on top. Serve immediately.
From thespicehouse.com

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From thaibarbq.com

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Jun 15, 2021 · Toss the glass noodles into the wok, right on top of the chicken and veggies. Pour the sauce over the glass noodles, then give everything a good stir until all of the noodles are evenly coated with the sauce. Return the scrambled eggs to the wok, then add 2 cups of fresh bean sprouts. Add 2 stalks of scallions, cut into 1-inch pieces.
From wokandskillet.com

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From awanderingfoodie.com

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Oct 22, 2015 · Repeat with the noodles for 2 to 3 minutes, just until tender, and the bean sprouts and water spinach, just until wilted, and divide these among the bowls. Ladle hot stock over the noodles in each bowl. Season with fried garlic, crispy pork skin, scallions, cilantro, Chinese celery, and white pepper to taste and serve. Tags: boat noodles. noodles.
From foodrepublic.com

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YUM WOON SEN RECIPE - THAITABLE.COM - THAI FOOD AND TRAVEL

Clear noodles are also known as glass noodles, cellophane noodles, silver noodles and bean thread noodles. The noodles are white when uncooked and dried. When they are cooked/soaked in hot water, they turn clear. Regular celery is a good substitute for Chinese celery. Slice the them thin and use the leaves, too.
From thaitable.com

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SPICY THAI PEANUT NOODLES RECIPE | ALLRECIPES

Step 1. Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until smooth. Set aside. Advertisement. Step 2. Heat 2 tablespoons olive oil in a large wok or non-stick pan over high heat. Add chicken and stir constantly until almost cooked, about ...
From allrecipes.com

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CREAMY PEANUT NOODLES {READY IN 45 MINS} - SPEND WITH PENNIES

Dec 02, 2019 · These creamy Thai Inspired peanut noodles are a quick and delicious dinner that’s perfect for busy weeknights. Noodles are tossed in a quick peanut sauce along with our favorite veggies: carrots, bean sprouts, and cabbage. If your family is like mine, finding a dish everyone loves can be a challenge but everyone always agrees on this dish inspired by a favorite local Thai restaurant!
From spendwithpennies.com

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PAD MEE. VERMICELLI THAI RICE NOODLES - SIMPLY SUWANEE

May 30, 2019 · Instructions. Soak the noodles for 10-15 minutes in hot but not boiling water until noodles are soft, drain, and put back in a large bowl. You can cut the noodles to 6-8 inches in length if preferred. In a separate small bowl, combine the 3 sauces together, stir well. Pour the sauce mixture into the noodle bowl.
From simplysuwanee.com

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Thai Stir Fried Green Beans is a healthy side dish that can be served along with the Asian Curries. This stir fry beans recipe can also work well as an appetizer for your parties. Green Beans are packed with iron, dietary fibre and vitamins. The stir frying method is a great method to minimize the loss of nutrients, hence making it a healthy snacking option as well.
From archanaskitchen.com

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Add rice noodles, Pad Thai sauce and green onions; stir fry 3 to 4 minutes or noodles are tender. 3 STIR in bean sprouts and scrambled egg. Place noodle mixture on serving platter.
From mccormick.com

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THAI BEEF DRUNKEN NOODLES - WHOLESOMELICIOUS

Jun 03, 2021 · Cook for 2-3 minutes or until fragrant, add beef. Cook beef for just a few minutes, making sure each side is browned, but not overcooked. Turn down heat to low. Make your sauce by mixing together soy sauce, honey, vinegar, and fish sauce. Toss into skillet with beef. Mix in noodles and stir to coat.
From wholesomelicious.com

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4 Place the mung bean sprouts, carrots, cabbage and seasoned tofu, if using, in a bowl and mix together. Add the bowl of vegetables and tofu to the noodles and toss well to mix. Slowly add in the Spicy Thai Dressing to the mixture until you have the desired amount of dressing. Serve warm or at room temperature.
From drmcdougall.com

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From thekitchn.com

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