Simple Thai Peanut Noodle Stir Fry + Exciting News

You can never have too many Asian recipes, so give Simple Thai Peanut Noodle Stir Fry + Exciting News a try. For $2.03 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 641 calories, 16g of protein, and 38g of fat each. Head to the store and pick up thai red curry paste, full-fat coconut milk, red bell pepper, and a few other things to make it today. 1685 people were glad they tried this recipe. It works best as a main course, and is done in roughly 20 minutes. It is brought to you by Veggie and the Beast Feast. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. Overall, this recipe earns a spectacular spoonacular score of 92%. If you like this recipe, take a look at these similar recipes: Thai Tempeh Stuffed Sweet Potatoes + Exciting News, Spicy Thai Peanut Chicken Sweet Potato Noodle Stir Fry, and 30-minute Spicy Thai Peanut Chicken & Sweet Potato Noodle Stir Fry.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 tablespoon apple cider vinegar

1 cup bean sprouts

8 ounces brown rice noodles (white would work as well)

Fresh cilantro (for garnish)

1 cup full-fat coconut milk

4 green onions, sliced

2 tablespoons honey (substitute agave nectar for vegan option)

1 teaspoon kosher salt

6 tablespoons (1/4 cup plus 2 tablespoons) peanut butter

2 tablespoons peanut oil

4 tablespoons finely chopped peanuts

2 cups chopped radicchio

1 chopped red bell pepper

2 tablespoons Thai red curry paste

¼ cup water

Equipment:

pot

sauce pan

whisk

frying pan

microwave

bowl

Cooking instruction summary:

Bring a large pot of water to a boil. Cook the rice noodles according to package directions, but remove them from the water 1-2 minutes early. They will finish cooking as they're sautéed with the vegetables and sauce.While the noodles cook, you can get the sauce ready, and start cooking the ingredients. Combine all of the peanut sauce ingredients in a saucepan over medium-low heat, whisking constantly. Bring to a low boil, and continue to whisk for 3-5 minutes. Remove from heat and set aside.Heat the oil in a large skillet. Add the onions and cook for 1-2 minutes, until starting to get soft. Stir in the garlic and cook for 30 seconds. Add the chopped red bell pepper and cook for 3-4 minutes until tender. Pour in the radicchio and bean sprouts, and cook for a minute.Add the cooked noodles and sauce to the pan, stir, and cook for another 2 minutes, until everything is well incorporated.Divide the mixture between 4 bowls. Top each bowl with 1 tablespoon of crushed peanuts and a sprinkle of fresh cilantro.If you're not eating right away, reheat left overs in the microwave with 1-2 tablespoons of water.

 

Step by step:


1. Bring a large pot of water to a boil. Cook the rice noodles according to package directions, but remove them from the water 1-2 minutes early. They will finish cooking as they're sautéed with the vegetables and sauce.While the noodles cook, you can get the sauce ready, and start cooking the ingredients.

2. Combine all of the peanut sauce ingredients in a saucepan over medium-low heat, whisking constantly. Bring to a low boil, and continue to whisk for 3-5 minutes.

3. Remove from heat and set aside.

4. Heat the oil in a large skillet.

5. Add the onions and cook for 1-2 minutes, until starting to get soft. Stir in the garlic and cook for 30 seconds.

6. Add the chopped red bell pepper and cook for 3-4 minutes until tender.

7. Pour in the radicchio and bean sprouts, and cook for a minute.

8. Add the cooked noodles and sauce to the pan, stir, and cook for another 2 minutes, until everything is well incorporated.Divide the mixture between 4 bowls. Top each bowl with 1 tablespoon of crushed peanuts and a sprinkle of fresh cilantro.If you're not eating right away, reheat left overs in the microwave with 1-2 tablespoons of water.


Nutrition Information:

Quickview
640k Calories
15g Protein
37g Total Fat
66g Carbs
23% Health Score
Limit These
Calories
640k
32%

Fat
37g
58%

  Saturated Fat
15g
100%

Carbohydrates
66g
22%

  Sugar
15g
17%

Cholesterol
0.0mg
0%

Sodium
721mg
31%

Get Enough Of These
Protein
15g
31%

Vitamin K
86µg
82%

Manganese
1mg
60%

Vitamin C
46mg
56%

Vitamin A
2249IU
45%

Fiber
8g
33%

Vitamin B3
5mg
29%

Vitamin E
4mg
28%

Folate
99µg
25%

Magnesium
96mg
24%

Copper
0.46mg
23%

Phosphorus
213mg
21%

Iron
3mg
20%

Potassium
558mg
16%

Vitamin B6
0.31mg
16%

Zinc
1mg
11%

Vitamin B1
0.15mg
10%

Vitamin B5
0.78mg
8%

Vitamin B2
0.12mg
7%

Calcium
61mg
6%

Selenium
2µg
4%

covered percent of daily need
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Food Trivia

A watermelon is over 92% water by weight.

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