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Spicy Thai Noodles# 2

Category: Vegetables, Thai

 Ingredients List

  • 8 ounces XL rice sticks/banh pho noodles (normal size will work fine as well, or even linguine)
  • 4 tbsp red pepper flakes with 2 tbsp cold water stirred in completely
  • 2 tbsp hot vegetable oil
  • 6 tbsp soy sauce
  • 6 tbsp brown sugar
  • 1 tbsp grated ginger
  • 1/2 cup both chopped cilantro and green onion
  • 1/2 cup grated carrot
  • 1 head broccoli, florets only

 Directions

1. Stir 2 tablespoons of cold water into 4 tablespoons of crushed red pepper. Heat 1/2 cup of vegetable oil over in a saucepan until you see lines moving through it. Pour 2 tablespoons of oil into red pepper mixture slowly. The mixture will boil briefly and the flakes will darken-this can be saved in the fridge for about three weeks. (The original recipe calls for draining the oil and only using that, but the Depression-era granny in me finds that unnecessary.)

2. Whisk together 1 tablespoon of crushed pepper oil, soy sauce, sugar, and ginger in a bowl until sugar is mostly dissolved. Boil rice noodles for 6-8 minutes and toss in broccoli florets in the last two minutes. Drain, return to pan, and stir in sauce. Toss in chopped cilantro, green onion, and carrot. Heat on low until entire combination is warm and sauce is absorbed. Sprinkle sesame seeds and extra cilantro on top.

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