Ricenoodleswiththaibasilmintandpeanuts Recipes

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RICE NOODLES WITH THAI BASIL, MINT AND PEANUTS



Rice Noodles With Thai Basil, Mint and Peanuts image

Sort of a conglomeration of Asian cuisines. The original recipe has fresh cilantro only, but we liked both cilantro and Thai basil. From Bon Appetit April 1996. Rice noodles are available at Asian markets. I also like to throw in a fresh tomato or two (sliced or diced) to the mix.

Provided by COOKGIRl

Categories     Vegetable

Time 4h

Yield 4-6 serving(s)

Number Of Ingredients 15

1/4 cup rice vinegar
1 tablespoon sugar
1/2 sweet onion, thinly sliced and separated into rings
8 ounces firm dried rice noodles
1/4 cup fresh lime juice
2 teaspoons vegetable oil
1/2 teaspoon dried red pepper flakes (I used a little bit of red jalapeno)
1/3 cup of fresh mint, chopped
1/3 cup fresh Thai basil or 1/3 cup fresh cilantro, chopped
1 large cucumber, peeled, halved lengthwise, seeded and thinly sliced
1 -2 small fresh tomato (sliced or diced)
4 green onions, white and green parts, thinly sliced
2 tablespoons dry roasted salted peanuts
salt, to taste
pepper, to taste

Steps:

  • In a non-reactive bowl, whisk the rice vinegar and sugar together. Add the onion rings and toss to coat. Let stand at least 30 minutes but up to 4 hours. Drain, reserving 2 tablespoons of the soaking liquid.
  • In a large pot of boiling water, cook the rice noodles until al dente, about 2 minutes. Drain and rinse under cold water. Drain well.
  • In a small bowl, whisk together the lime juice, oil and red pepper flakes (or fresh minced red jalapeno). Stir in the mint and Thai basil.
  • Cut the cooked noodles into 3-4" long sections. Add a small amount of the noodles to a serving bowl and toss with the reserved vinegar/onion liquid. Add the remaining noodles, cucumber, fresh tomatoes, green onions and marinated onions.
  • Drizzle the lime juice mixture over the rice noodles and toss gently. Season with salt and pepper to taste.
  • Garnish with the roasted peanuts.

Nutrition Facts : Calories 312.9, Fat 6.3, SaturatedFat 0.9, Sodium 168.2, Carbohydrate 59.9, Fiber 3.4, Sugar 6.5, Protein 5.1

SPICY THAI PEANUT NOODLES



Spicy Thai Peanut Noodles image

This Thai peanut noodle dish is a delicious recipe with just the right amount of heat! It's simple to prepare, but requires a bit of organization while assembling/cooking, because it goes quickly. Preparing your ingredients beforehand is key! For vegetarians, you can make this without the chicken and fish sauce and it tastes just as good! Serve hot. You could also garnish this with chopped unsalted peanuts.

Provided by Seaottr

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 6

Number Of Ingredients 19

½ cup peanut butter
6 tablespoons reduced-sodium soy sauce
3 ½ tablespoons rice vinegar
3 tablespoons brown sugar
3 tablespoons sesame oil
2 red Thai chiles, seeded and finely chopped
2 tablespoons chile-garlic sauce
2 tablespoons freshly grated ginger
1 teaspoon fish sauce
¼ teaspoon ground black pepper
3 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes
1 cup matchstick carrots
1 red bell pepper, sliced into thin strips
4 green onions, thinly sliced
2 cups bean sprouts, rinsed and drained
¼ cup chopped fresh cilantro
1 (16 ounce) package pad Thai rice noodles
1 tablespoon chopped unsalted peanuts

Steps:

  • Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until smooth. Set aside.
  • Heat 2 tablespoons olive oil in a large wok or non-stick pan over high heat. Add chicken and stir constantly until almost cooked, about 3 minutes. Pour in 1/4 cup sauce mixture to chicken. Cook until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a bowl.
  • Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.
  • Meanwhile place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.
  • Stir cooked noodles into vegetable mixture. Garnish with peanuts.

Nutrition Facts : Calories 686.7 calories, Carbohydrate 81.5 g, Cholesterol 46.1 mg, Fat 28.2 g, Fiber 4.7 g, Protein 27.5 g, SaturatedFat 5.1 g, Sodium 1100.8 mg, Sugar 12.1 g

HOMEMADE ASIAN RICE NOODLES



Homemade Asian Rice Noodles image

This recipe is from James McNair's Pasta Cookbook. I have not tried this, but am posting it in reply to a request. The unusual ingredients may be found in Asian markets. A large steamer into which shallow pans can be placed is used in this recipe. The use of two or more 8 or 9-inch square shallow pans is recommended to expedite noodle production. I was not sure how to list the times for this recipe, as it does not stand alone. All times are approximations and guesses.

Provided by mianbao

Categories     Lunch/Snacks

Time 1h5m

Yield 1 pound noodles, 4 serving(s)

Number Of Ingredients 7

1 3/4 cups rice flour
1/2 cup tapioca starch
6 tablespoons wheat starch
2 teaspoons salt
3 1/4 cups water
3 tablespoons vegetable oil, plus
addition oil, for coating noodles

Steps:

  • Combine all ingredients except the oil in a large bowl and beat until smooth.
  • Strain through a fine wire sieve.
  • Mix in oil and let rest for 30 minutes.
  • Coat an 8 or 9-inch square pan with oil.
  • Fill the part of the steamer which contains water, and bring to a boil.
  • Stir up the reserved noodle batter to recombine.
  • Coat the bottom of the oiled pan evenly, using about ½ cup batter.
  • Place filled pan in the steamer, arranging a towel between the pan and the top of the steamer to catch condensation, without allowing the towel to touch the batter.
  • Steam 5 minutes; remove pan from steamer and place in a container of cold water.
  • Keep in the cold water until the steamed mixture is cool.
  • Remove mixture from pan and place on a lightly oiled baking sheet.
  • Lightly brush the top with oil.
  • Continue in this manner until all batter has been used, stacking the sheets on one another.
  • Remove all to a plate or tray, cover tightly with plastic wrap and refrigerate from 2 hours to overnight.
  • The sheets can be used as is for stuffed pastas or sliced to the desired width with a sharp knife for noodles.
  • This may be frozen.
  • To cook, whether fresh or frozen, cover with cold water and soak 15 minutes for thin noodles, or up to 1 hour for thick ones.
  • Drain and cook briefly in plenty of boiling water as for other types of pasta.

RICE NOODLES WITH CILANTRO, MINT AND PEANUTS



Rice Noodles with Cilantro, Mint and Peanuts image

Categories     Herb     Pasta     Side     Vegetarian     Peanut     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 13

1/4 cup rice vinegar
1 tablespoon sugar
1/2 sweet onion (such as Vidalia), thinly sliced, separated into rings
8 ounces firm dried rice noodles
1/4 cup fresh lime juice
2 teaspoons vegetable oil
1/2 teaspoon dried crushed red pepper
1/3 cup chopped fresh mint
1/3 cup chopped fresh cilantro
1 large cucumber, peeled, halved lengthwise, seeded, thinly sliced
4 green onions, thinly sliced
3 fresh plum tomatoes, seeded, chopped
2 tablespoons chopped lightly salted cocktail peanuts

Steps:

  • Whisk vinegar and sugar in medium bowl to blend. Add onion rings and toss to coat. Cover and let stand at least 30 minutes and up to 4 hours. Drain, reserving 2 tablespoons vinegar mixture.
  • Cook noodles in large pot of boiling water until tender but still firm to bite, about 2 minutes. Drain. Rinse under cold water. Drain well.
  • Whisk lime juice, oil and crushed red pepper in small bowl to blend. Stir in mint and cilantro. Using kitchen shears, cut noodles into 3- to 4-inch-long sections. place handful of noodles in large bowl. Drizzle with reserved 2 tablespoons vinegar mixture and toss to coat. Add remaining noodles, cucumber, green onions, tomatoes and marinated onions. Drizzle lime juice mixture over and toss gently. Season to taste with salt and pepper. Sprinkle with peanuts and serve.

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