Is there a simple recipe for spicy Thai noodles that doesn't use fish paste?

here it is..



Spicy Thai Noodles





A combination of rice noodles and stir-fry vegetables make this spicy dish a favorite in any household. Can serve as an entree or a side dish.



Yield: 8 cups (1.9L)



Servings: 4



Ingredients

1/4 cup (120mL) rice vinegar



3 Tbs (45mL) soy sauce, low sodium



2 Tbs (20g) brown sugar



1 tsp (3g) cornstarch



2 tsp (10mL) sesame oil, divided



1/2 tsp (1g) red pepper flakes



7 oz (200g) rice noodles, uncooked



2 cloves garlic, minced



1 carrot, shredded



1 green chili pepper, fresh, sliced lengthwise very thin



3 green onions, chopped in 4-inch (10cm) pieces and slivered lengthwise



2 cups (180g) nappa cabbage, (Chinese cabbage), shredded



Directions

In a small bowl, mix rice vinegar, soy sauce, brown sugar, cornstarch, one tsp sesame oil and red pepper flakes. Set aside.



Prepare noodles according to package directions.



Heat one tsp (5g) of sesame oil in a large skillet or wok. Add garlic, carrot, green chili and onions, stir fry for 1 to 2 minutes. Add cabbage and stir fry 2 to 3 minutes. Pour sauce over vegetables and cook for 2 minutes until hot and bubbly. Cover vegetables to keep warm.



Pour vegetables and sauce over cooked noodles. Mix together and serve.Is there a simple recipe for spicy Thai noodles that doesn't use fish paste?
Here's one for you :



12 ounces linguine

4 tablespoons sesame oil

Sauce

1/2 cup green onions, chopped

1 cup finely shredded carrots

2 cups frozen stir fry vegetables

3 tablespoons minced fresh garlic

1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced

1/4 cup honey

1/4 cup creamy peanut butter

1/4 cup soy sauce

3 tablespoons rice vinegar

1/2 tablespoon chili-garlic sauce



Cook pasta in a large pot of salted water according to package directions.

Drain and return to pot.

Add 2 TBSP sesame oil and toss to coat.

Set aside.

Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.

Add green onions, carrots, stir-fry veggies, garlic and ginger.

Saute until vegetables soften, about 4 minutes.

Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.

Simmer sauce 2 minutes.

Pour sauce over pasta and toss well.

Transfer to platter and serve warm.

Garnish with additional green onions, if desired.

Yields 8 side dish servings or 4 main dish servings.

**Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish.

.Is there a simple recipe for spicy Thai noodles that doesn't use fish paste?
http://thaifood.about.com/od/thairecipes鈥?/a>



there really isn't a good substitute for the fish sauce/paste, so with the recipe above,you could try some canned anchovies with a small amount of soy sauce or anchovies with a small amount of Saki in a blender, but your best bet would be to buy some once you use it you will use it again (unless your allergic of course) Three Crabs is a really good brand...