Ingredients
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16 ounces rice noodles or 16 ounces rice vermicelli
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2 cups mung bean sprouts
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8 scallions, cut into 1 inch pieces
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1 yellow bell pepper, seeded and chopped
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1 red bell pepper, seeded and chopped
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1 stalk lemongrass, white part only,sliced thin
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10 Thai chiles, stemmed and split
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cooking oil
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1/4 cup chopped peanuts
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2 tablespoons chopped cilantro (coriander)
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2/3 cup creamy peanut butter
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4 tablespoons brown sugar
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6 tablespoons soy sauce
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4 tablespoons fish sauce
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1/4 teaspoon ground cayenne pepper
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1 cup slivered carrot
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1 teaspoon grated fresh ginger
Instructions
- Cook noodles in boiling water until tender; drain.
- Mix ingredients for sauce in a bowl with a whisk until smooth; set aside.
- Heat 2 tablespoons cooking oil in a wok or large skillet over high heat (add more oil as necessary during cooking).
- Add lemongrass and Thai chiles and cook until fragrant.
- Add carrot, scallions, and bell peppers and cook until carrot starts to become crisp-tender.
- Add bean sprouts and cook 1-2 minutes more.
- Add drained noodles to the pan and pour sauce over noodles.
- Using two utensils, lift vegetables from bottom to integrate throughout noodles and mix well.
- Garnish with chopped cilantro and chopped peanuts and serve with hot chili sauce (sriracha), if desired.
- Cooking tip: you may cut noodles into smaller pieces after cooking with kitchen shears to make them easier to work with.