I love Thai food but don’t go out to restaurants for it much anymore because it’s hard to avoid all the added fat. Here are some easy thai noodles I make about once a week. This one has the great flavor without the fuss or the fat.
1. Cook the noodles according to the package instructions. Drain and set aside.
2. Meanwhile in a large saucepan, combine the soy sauce, brown rice syrup, lime juice, garlic, and ¼ cup water. Bring to a boil over medium heat. Stir in the Asian mixed vegetables and cook until crisp-tender, about 5 minutes.
3. Add the cooked noodles and mung bean sprouts and toss to coat. Cook until heated through, about 2 minutes.
4. Garnish the noodles with the green onions, chopped peanuts, cilantro, and lime wedges. Serve.
- 8 ounces brown rice noodles or other whole-grain noodles
- 3 tablespoons low-sodium soy sauce, or to taste
- 2 tablespoons brown rice syrup or agave nectar
- 2 tablespoons fresh lime juice (from 1 to 2 limes)
- 4 cloves garlic, minced
- 1 (12-ounce) package frozen Asian-style vegetables (about 3 cups)
- 1 cup mung bean sprouts
- 2 green onions, white and light green parts chopped
- 3 tablespoons chopped, roasted, unsalted peanuts
- ¼ cup chopped fresh cilantro
- 1 lime, cut into wedges
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