Tonight I decided to make some Thai Rice Noodles to go along with my white wine and TV show I’m catching up on. I’ve been craving Thai food for a while, and it’s an easy and quick meal to prepare, so I went for it, and I’m glad I did!
The original recipe didn’t call for lime juice, but if you like that extra tang in your food, especially your noodles, you’ll like it. You can add more or less of it, depending on your taste, and the same goes for the soy sauce.
It’s a very simple recipe. You boil the rice noodles of your choice while stirring the sliced carrots and bell peppers (I sometimes like to add broccoli as well). Once the noodles are fully cooked, add in the soy sauce and lime juice and cook for another minute or two (so that the flavor fully soaks through the noodles), and finish it off by stirring in the veggies you chose.
It’s as simple as that! Here’s the recipe I used. Enjoy!!
- 1 8oz package Rice Noodles
- 1/4 cup Low-Sodium Soy Sauce
- 2 tbs Lime Juice
- 1 tbs Vegetable Oil or Canola Oil
- 2 Carrots Thinly Sliced
- 1 Red Bell Pepper Thinly Sliced
- 1/2 cup Cabbage
Boil the rice noodles according to the package directions.
While the noodles are boiling, heat oil in large skillet over medium-high heat and add the carrots and bell pepper slices.Stir for 2 minutes or until tender.
When noodles are fully cooked, drain them and add soy sauce and lime. Cook over medium-high heat 2 minutes.
Add vegetables to noodles. Stir and add to place. Enjoy!