I am experiencing massive hair fall these days which is quite normal for a new mom. But to add to that heart breaking problem, my older son has this new-found fascination of being a hairdresser. So he brings his construction tools (hammer, spanner, saw, nuts and bolts) and pretends to give me a haircut. Despite his honorable intentions, he takes away a bunch of my hair along with him by the end of the entire ordeal. And my little one thinks I am an Indian roadways transportation bus. He holds on to my hair like a passenger holds on to the handles/supports hanging from the rods in the bus to keep them from falling. In this process, he takes away what ever few hair that love me enough to stay with me. 😥 . Aaaaaahhhhhh…. the joys of motherhood!!
Let’s move on from my hair fall saga and talk about the dish. We are a nation obsessed with 2-minute noodles . Nothing wrong with it, I have eaten my fair share of it too. But when it gets as easy as dumping the entire package in boiling water, cooking for 2 min and gulping it down, we forget that the instant version is not the real way to enjoy noodles. We miss out on the fact that along with option of “snapping our fingers to find a bowl of noodles appearing right before our eyes”, comes the huge compromise in taste too. A lot of people already have their daggers out on hearing this and I don’t intend to start a heated argument here. It’s just a personal opinion.
When I tried these Thai style noodles, I was blown away by the flavors of it. To say that they are phenomenal, would not be bragging, in the least bit. When the simple rice noodles meet the robust flavors of ginger, garlic, peanuts, soy sauce, lime juice….magic happens. The flavors are so refreshing and different, it’s very easy to over eat. Try them out and let me know what you think!
Ingredients
- 8 oz. (228 gms) stir fry rice noodles
- 2 tbsp. plus 1 tbsp. oil
- 2 big cloves of garlic, finely chopped
- 2 inch ginger, finely chopped
- 1 medium carrot, sliced
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 4-5 green onions, sliced
- 1 cup roasted peanuts
- 1 tbsp. smooth peanut butter
- 1 tbsp. light soy sauce
- 1 1/2 tsp chili flakes
- 2 tsp salt
- Juice of 1 lime
- 1 cup chopped cilantro
Instructions
- Cook the noodles as per the package instructions. Drain them out. Save the water. Add 1 tbsp. oil in the noodles and coat them well so that they don't stick to each other. Also add lime juice and mix well.
- Take oil in a wok and add ginger and garlic to it. Sauté them well.
- Add carrots and bell peppers and cook until tender.
- Add green onions, peanut butter, chili flakes, salt, soy sauce, peanuts and mix well. Save a few peanuts to garnish at the end.
- Add the noodles to the wok and toss well. Add little water that you saved, if needed. Add cilantro to it too. Save a little to garnish in the end.
- Dish the noodles out in a bowl. Sprinkle some peanuts, cilantro on it and serve it hot with a lime wedge.
Notes
You can use noodles of your choice. I just love the flavor of rice noodles in this dish.
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Nidhi, I got all the ingredients today, forgot peanut butter though. Will give this a go tomorrow minus the PB. Will let u know how it turns out. 🙂
Oh wow! Shantala. I’ll be waiting. Although peanut butter makes a huge difference, I must say :).
yummy..
Thank you Nirmala.
Slurp slurp..
Sounds Yummy. Peanut butter is a surprise element.
Thanks Shilpa.