Ingredients with Measurements:
- 8 oz. rice noodles
- 1 tbsp. vegetable oil
- 2 cloves garlic, minced
- 1 cup mixed vegetables (carrots, bell peppers, broccoli, and snow peas)
- 1/4 cup soy sauce
- 1 tbsp. oyster sauce
- 1 tbsp. brown sugar
- 1/4 tsp. black pepper
- 1/4 cup chopped peanuts
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Wok or large skillet
- Strainer
Step-by-step instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the minced garlic and cook for 30 seconds, stirring constantly.
4. Add the mixed vegetables and stir-fry for 2-3 minutes until they are tender-crisp.
5. In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, and black pepper.
6. Add the cooked rice noodles to the wok and pour the sauce over the top.
7. Toss everything together until the noodles are coated in the sauce and heated through.
8. Serve hot, garnished with chopped peanuts, cilantro, and lime wedges.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 290
- Fat: 8g
- Carbohydrates: 47g
- Protein: 7g
- Fiber: 3g
- Sugar: 8g
- Sodium: 1020mg
Substitutions for ingredients:
- Any type of vegetable can be used in place of the mixed vegetables.
- Honey or maple syrup can be used in place of brown sugar.
- Almonds or cashews can be used in place of peanuts.
Variations:
- Add cooked chicken, shrimp, or tofu for added protein.
- Use different types of noodles, such as udon or soba.
- Add sliced mushrooms or onions to the stir-fry.
Tips and tricks:
- Make sure to stir-fry the vegetables quickly over high heat to maintain their crispness.
- Soak the rice noodles in hot water for a few minutes before cooking to soften them.
- Use a non-stick wok or skillet to prevent sticking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with the garnishes arranged on top.
Garnishes:
- Chopped peanuts, cilantro, and lime wedges.
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli, green beans, or asparagus.
- A mixed green salad with a light vinaigrette.
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok.
Food safety advice:
- Make sure to cook the vegetables and noodles to the appropriate temperature to prevent foodborne illness.
Food history:
- Phak Kratin Noodles are a popular Thai street food dish that originated in Bangkok.
Flavor profiles:
- Salty, sweet, and savory with a hint of tanginess from the lime.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Thai