Thaispicynoodleslowfat Recipes
SPICY THAI NOODLES
Steps:
- Chop garnishes and set aside.
- Boil pasta, drain.
- While pasta is boiling, heat oils in a large skillet with red pepper flakes.
- Once oil is hot, strain pepper flakes, reserving the oil in a bowl. Add reserved oil back into the skillet and add the chili paste. Whisk in soy sauce and honey.
- Toss pasta in the skillet with the sauce.
- Can be served hot, room temperature or cold. Top with garnishes and enjoy!
Nutrition Facts : Calories 366 kcal, ServingSize 1 serving
SPICY THAI NOODLES
Sauces made with heavy creams are loaded with calories and saturated fat. This recipe uses a peanut sauce that has all the richness of a cream sauce but with heart-healthy fats instead. Be careful--if using a store-bought sauce, check the ingredients list for added sugars!
Provided by EatingWell Test Kitchen
Categories Gluten-Free Pasta Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large saucepan cook rice noodles according to package directions. Drain, reserving 1/3 cup of the cooking water. Return noodles to saucepan.
- Meanwhile, coat a 10-inch nonstick skillet with cooking spray; heat over medium Add chicken; cook 6 minutes or until no longer pink, turning once. Remove from skillet. Add sweet pepper and carrots; cook and stir 3 to 4 minutes or until crisp-tender.
- For sauce, in a small bowl whisk together peanut butter, soy sauce, crushed red pepper and 1 to 2 tablespoons of the reserved cooking water.
- Thinly slice chicken. Stir chicken and vegetables into noodles. Add sauce; stir to coat. If needed, stir in additional reserved cooking water to moisten. Top servings with green onion. Serve with lime wedges.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 47.6 g, Cholesterol 62 mg, Fat 11.6 g, Fiber 7.3 g, Protein 28.1 g, SaturatedFat 2.1 g, Sodium 610.5 mg, Sugar 9.2 g
SPICY THAI NOODLES WITH VEGETABLES
This makes an excellent side dish to go with main-dish stir fries or satays. Add meat to make a main dish. You can locate lemongrass and fish sauce in most Oriental markets.
Provided by PalatablePastime
Categories Peppers
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- 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.
THAI NOODLES
You can use creamy or crunchy peanut butter in this recipe. The crunchy peanut butter adds texture to the dish. This is an excellent side to satay or any grilled kabobs.
Provided by breezermom
Categories Peanut Butter
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to the package directions; drain well. Set aside, and keep warm.
- Combine soy sauce and the next seven ingredients in a small bowl; stir well with a wire whisk. Pour over the pasta; toss gently.
- Add toppings, if desired.
Nutrition Facts : Calories 537.7, Fat 29.4, SaturatedFat 4.6, Sodium 1083.5, Carbohydrate 57, Fiber 3, Sugar 12.8, Protein 13.5
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