Do you love Thai food? If so, you’ll enjoy this delicious Spicy Thai Noodles recipe. Try it this weekend with a bottle of Vin Bon Moscato Reserve.
Total Time: Prep: 5 Min. Cook 15 Min.
Servings: 4
Ingredients:
-
1 pound soba or rice noodles
-
5 garlic cloves, thinly sliced
-
1 cup thinly sliced scallions; use 1 bunch both greens and whites
-
1 tablespoon fresh grated ginger
-
½ pound fresh mushrooms, sliced
-
1 red bell pepper, julienned
-
1 large carrot, julienned
-
3 tablespoons soy sauce, plus more to taste
-
2 teaspoons rice wine or sherry vinegar
-
1 teaspoon sesame oil
-
2 ½ tablespoons peanut, grape seed, safflower or vegetable oil, plus more as needed
-
1 to 2 teaspoons sriracha or any hot sauce (if you don’t like too much spice, add to taste)
-
Juice of ½ a lime
-
¼ teaspoon Kosher salt
-
½ teaspoon chili flakes
-
2 tablespoons sesame seeds or chopped roasted peanuts to garnish
-
Lime wedges to garnish
Directions:
-
In a small bowl, combine the scallions, mushrooms, red pepper, carrot, soy sauce, ginger, rice wine or sherry vinegar, sesame oil and salt. Let stand while you prepare the noodles.
-
In a pot of boiling water, cook noodles until they are halfway done according to package instructions. (They should still be quite firm.) Drain well and toss with ½ tablespoon of peanut oil to keep them from sticking and spread them on a plate or baking sheet. .
-
In a large skillet over medium-high heat, warm the remaining 2 tablespoons of peanut oil. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes. Add half of the scallion/vegetable mixture and stir-fry until fragrant, about 1 minute. Add noodles; stir fry until noodles are hot and lightly coated with the sauce, about 30 seconds. Add sriracha and chili flakes and the remaining scallion/vegetable mixture and continue to stir-fry 1 to 2 minutes longer.
-
Remove from heat and stir in the lime juice. Garnish with sesame seeds or peanuts and lime wedges.
Serve with Vin Bon Moscato Reserve and enjoy!
