Chilli Lime Thai Noodles Food

THAI RICE NOODLE SALAD WITH CHILI-LIME VINAIGRETTE

Steps:

• Gather the ingredients.
• In a cup or small bowl, mix together lime juice , fish sauce, soy sauce, sugar, chili sauce, minced garlic, and sesame oil until the sugar has dissolved.
• Taste test for a sweet-sour balance, adding more sugar if too sour for your taste. Note that the dressing will taste quite strong and salty now, but will be delicious when combined with the salad.
• Gather the ingredients.
• Lightly boil rice noodles until al dente , about 7 minutes.
• Drain the noodles.
• Add the optional bean sprouts , if using, while noodles are still hot. Gently toss (the residual heat from the noodles will lightly cook the sprouts), then rinse with cold water to keep from sticking. Set aside to drain.
• Place noodles and sprouts in a large salad bowl. Add the tomatoes, carrot, green onions, bell peppers, optional shrimp or tofu , and fresh cilantro. Toss to mix.
• Add half of the dressing plus fresh basil and nuts, tossing well to incorporate. Taste test, adding more or all of the dressing depending on how many noodles you've made. If not salty enough, add more fish sauce or soy sauce. If not spicy enough, add more chili. If too salty, add a little more lime juice. If too sour, add more sugar.
• Place on a serving platter or in a salad bowl and sprinkle with fresh basil, cilantro, and peanuts.

THAI CHILI LIME NOODLES

Steps:

• Cook the noodles according to the instructions on the package.
• While the noodles are cooking, prepare the veggies by chopping, spiralizing or shaving. Set aside. Heat a tablespoon of coconut oil over medium heat. Add the veggies, grated ginger and pressed garlic. Cook for about 30 seconds to 1 minute, stirring. Add the soy, siracha, and honey. Cook until veggies are just a little soft and very fragrant about 3-4 minutes. Remove from heat. Add cooked rice noodles and the lime juice. Toss together. Serve, garnished with chopped peanuts, cilantro, and scallions if desired.

THAI LIME SHRIMP & NOODLES

Steps:

• Place the first five ingredients in a blender; cover and process until blended. Remove 1 tablespoon mixture; toss with shrimp., Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add half of the shrimp mixture; stir-fry 2-4 minutes or until shrimp turn pink. Remove from pan; keep warm. Repeat with remaining oil and shrimp mixture., Add broth, coconut milk, salt and remaining basil mixture to same pan. In a small bowl, mix cornstarch and water until smooth. Stir into broth mixture. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in lime zest., Drain pasta; add pasta and shrimp to sauce, tossing to coat.

SPICY THAI PRAWN NOODLES

Steps:

• Cook the noodles following the pack instructions, drain and set aside for later. Heat the oil in a large frying pan and pour in the beaten egg. Swirl around the pan to make a thin omelette, cook for 1-2 mins, then flip over and cook the other side for 1 min. Tip out and slice into thin strips.
• Add the chilli and ginger to the pan, fry for 1-2 mins then tip in the noodles, prawns and egg. Splash in the soy sauce and stir-fry for 1 min more. Throw in the chopped herbs and pour over the lime juice and zest, then sprinkle over the chopped peanuts and serve.