Transfer to a serving bowl and garnish with the chopped peanuts, cilantro, reserved scallion greens and as much sriracha as your heart desires. Remove the skillet from the heat and toss in the bean sprouts. If the sauce is too thick, add 1/4 to 1/2 cup hot water. Add the vegetables back to the skillet and carefully toss to combine. Allow to come to a boil and cook, tossing to coat completely and allowing the sauce to thicken slightly, 1 to 2 minutes. To ensure the vegetables keep their color and crunch, remove the vegetable-egg mixture from the skillet with a slotted spoon and set aside.Īdd the noodles and the sauce to the hot skillet and stir to combine. Push the veggies to the outer edge of the skillet and add the egg, stirring in the center of the skillet until the eggs scramble, then mix in with the vegetables. Meanwhile, make the sauce by mixing together the tamarind paste, fish sauce, sugar, lime and siracha until smooth. Next, throw in the asparagus and red bell pepper, cooking for another minute or two. Soak the noodles in warm water for about 20 mins or until al dente, then drain. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Or try pouring boiling water over rice noodles in a big bowl or shallow baking dish and let them soak until they are pliable (about 7-8 minutes) but not overly soft, drain. Heat the peanut oil in a large skillet over medium-high heat. STEP 1: Soak the Rice Noodles Follow the manufacturer’s instructions. Drain and rinse under cold water.įor the sauce: Combine the soy sauce, brown sugar, peanut butter, fish sauce, chile garlic sauce, lime zest and juice in a blender, along with the whites of the scallions, garlic and ginger. Allow them to soak and soften while you prepare the sauce and vegetables, checking and tossing the noodles occasionally to separate them and see when they are ready (they will still have a bit of a bite), 6 to 7 minutes. Place the noodles in a large bowl and completely cover with boiling water.
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