Spicy Rice Noodles
Spicy Rice Noodles (drunken noodles)
Serves 2
Ingredients:
- Cooking oil of your choice 1-2 oz
- Minced garlic ½ tbsp
- Choice of meat/seafood/poultry 4-6 oz
- Crushed red pepper 1 tbsp
- Broccoli florets 1 cup
- White cabbage ½ cup
- Carrots ½ cup
- Wide Rice Noodles 8 oz
- Thai Place Stir Fry Cooking Sauce 3-4 tbsp
- Sugar 1 tsp
- Fresh basil leaves 1 oz
- Bean sprouts 3-4 oz
Instructions:
*Soak the dry wide rice noodles in cold water for 2 hours until soft, and then cook in boiling water for 1-2 minutes. Drain and rinse with cold water. (Optionally, you can cook dry wide rice noodles directly in boiling water until soft, and then drain and rinse with cold water.) Set aside for Step 2. - Extra soaked noodles can be kept in the refrigerator until next use.
- Heat a large skillet over medium-high heat and add the oil. Stir fry the minced garlic and crushed red pepper together until aromatic but not burnt. Add the meat and vegetables and cook until hot.
- Add the noodles and all remaining ingredients. Continue to cook until the liquid is absorbed and all ingredients are hot.
- Add the bean sprouts and fresh basil leaves. Toss together and serve.
