Spicy Thai Noodles
By Mary McDougall
This is a wonderful meal for hot summer nights because it requires minimal cooking and it may be made completely ahead of time and served cold or at room temperature. It also keeps well in a cooler so it is a great picnic food
Serves: 4
Prep Time: 30 min
Cook Time: 10 min
Ingredients
12-14 Ounces
Rice noodles (broken in half)
1 Batch
Spicy Thai Dressing
1 1/2 Cups
Mung bean sprouts
1 1/2 Cups
Shredded carrots
1 Cup
Napa cabbage, shredded
7 Ounces
Baked seasoned tofu, thinly sliced (optional)
Chopped cilantro
Spicy Thai Dressing:
1/2 Cup
Lime juice
1 Cup
Sweet chili sauce
1/4 Cup
Rice vinegar
2 Tbsp
Soy sauce
2 Tbsp
Cold water
1/2 Bunch
Cilantro, chopped
1 Tbsp
Garlic, minced
2 Tbsp
Ginger, minced
Directions
1
Prepare noodles according to package directions. Drain and set aside.
2
Meanwhile, prepare the Spicy Thai Dressing. Combine all of the dressing ingredients in a blender or food processor and process until the ingredients are mixed well. Set aside.
3
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. Let each person add chopped cilantro for garnish, if desired.
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