Rice Noodles in Spicy Peanut Sauce

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 on the Thai Rice Vermicelli. Loafing up with vegetables and a punch from a spicy peanut sauce, this recipe is all you need for a quick midweek dinner ! Read on.

I am going to keep this post very simple, much like the recipe i have for you all today.Do not get confused by the word “simple” here. This recipe is only simple to prepare but in no way lacks the complex balance of flavours. 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. Some westerners think it’s a jumble of flavours, but to a Thai that’s important, it’s the complexity they delight in.”

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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 various spices/ingredients 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.

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This noodle dish is about bold flavours which packs a punch of flavour. If you are looking for a dish which suits your summer appetite and keeps it clean and fresh, this is the recipe for you. I am using the traditional rice noodles for this recipe which absorbs the flavour of the peanut sauce and brings out the real flavour in this dish.. making it a great choice for a “make ahead meal” a well

Rice Noodles in Spicy Peanut Sauce

Rice Noodles in Spicy Peanut Sauce

  • Time: 20 mins
  • Difficulty: easy
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Ingredients

  • 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
  • 1 cup broccoli florets
  • 1/2 cup carrots, cut into sticks
  • 10-15 peanuts – chopped
  • 1/2 teaspoon toasted sesame seeds
  • 1+1/2 tsp of sesame oil. Can substitute with Olive Oil
  • 1/2 tp Chili flakes
  • Salt to taste
  • handful of fresh coriander, roughly chopped

For Peanut Sauce

  • 3 tablespoons 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 tablespoon TABASCO (use more or less depending on your taste)
  • 1 medium garlic – finely chopped

Method

  1. 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.
  2. In a bowl, mix all the ingredients for peanut sauce and keep aside.
  3. 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 broccoli, carrots 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.
  4. Take a bowl. Add the rice vermicelli. Now toss in the peanut sauce and mix carefully. Now add the vegetables and mix well.
  5. 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.

This is like the best quick meal ever ! It has all – the textures, the flavour, the colors and the aroma. 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. So go wild with all sorts of vegetables and make this for your weekday dinner 🙂

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