Asian cuisine is known for its colours, fragrances & flavours. Every single bite is packed with tons of soothing spices that mingles with the body & soul. This post is a vegetarian take at the Thai Rice Vermicelli.
As an acknowledged expert of Thai cuisine, David Thompson, explains in an interview: “Thai food ain’t about simplicity. It’s about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it’s got to have a smooth surface but it doesn’t matter what’s happening underneath. Simplicity isn’t the dictum here, at all. Some westerners think it’s a jumble of flavours, but to a Thai that’s important, it’s the complexity they delight in.”
The last sentence says it all for me. Thai cuisine first seemed very simple to make but as i started out with understanding the flavours, i was amazed to see how most of their recipes use spices/ingredients (very unusual from indian palate) to create such beautiful harmony of flavours. It’s all about balancing the flavours and creating lasting sensorial experiences. I once made a Thai fusion with my ordinary noodles and since then there has been no turning back. One has to make a Thai dish once to understand what i really mean here.
This recipe is an absolute winner when it comes to easy-peasy recipes. Not only heavenly delicious and addictive, depending on what you plan to put in it, it can turn out to be a very healthy ,less oil dish.
Thai – Rice Vermicelli in Peanut Sauce
Thai rice vermicelli in peanut sauce
For those who do not know what Rice Vermicelli is Read Here.
It might be a little difficult to find Rice Vermicelli in usual stores. You can replace the same with the ordinary vermicelli available though the taste would be less authentic.
Cooking Time : 15-20 minutes
preparation time : 10 minutes
Serves : 2
- 1 packet (250 gms) Rice Vermicelli.
- 1 cup shredded spring onions – white and green portions both
- 1/3 cup shredded cabbage (optional)
- 1/3 cup bok choy
- 1/3 cup mushrooms
- 100 gms Tofu – cut into 1cm thick slabs . You can substitute this with cottage cheese as well.
- 10-15 peanuts – chopped
- 1/2 teaspoon toasted sesame seeds
- 1 1/2 tsp of sesame oil. Can substitute with Olive Oil
- Chili flakes
- Salt to taste
For a healthier recipe, you can also add Sprouts, Carrots & Broccoli to it.
For Peanut Sauce
- 3/4 cup creamy peanut butter
- 1/4 cup water
- 2 tablespoons fresh lime juice
- 4 1/2 teaspoons soy sauce
- 1 tablespoon granulated sugar. Can also use honey.
- 2 1/4 teaspoons chili-garlic paste
- 1 medium garlic – finely chopped
- In a large container, boil some water with 1 tsp salt. Once the water boils, add the rice vermicelli and cook for 5 minutes. The vermicelli is done when it turns transparent. Remove from flame. Using a strainer, sieve out the vermicelli and run under cold water. Make sure the vermicelli is not over cooked or it will break while mixing the sauce.
- In a bowl, mix all the ingredients for peanut sauce and keep aside.
- In a wok pan (broad base pan/kadhai), take sesame oil and roast the peanuts. Remove the peanuts once golden brown. Now add the spring onions, mushrooms, bok choy and cabbage. Add salt. Cook on high flame for 2-3 minutes. Veggies are ready when cabbage starts to look transparent. Remove from flame and keep aside. Cooking on high flame will give an intense flavor and texture to your veggies.
- Take a bowl. Add the rice vermicelli. Now toss in the peanut sauce and mix carefully. Now add the vegetables and mix well.
- Arrange in a plate. Sprinkle some sesame seeds and peanuts. Serve Warm or cold.
Tip : – After boiling noodles,vermicelli etc, one must immediately strain out the hot water and run it under cold water. Cold water stops further cooking of the food. If the noodles/vermicelli is to be kept for a later consumption, add some oil or keep it dipped in cold water so that the strands of noodles/vermicelli keep separated.
If u liked the above recipe, find more Thai recipes in Divine Spice recipe box here:
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