Easy Thai Noodles
Time: 30 Minutes
Serving: 7 Cups
We 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 we make about once a week. This one has the great flavor without the fuss or the fat.
- 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
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.