Spicy thai noodle recipe?

looking for a yummy thai recipe, spicy, no meat since im vegetarianSpicy thai noodle recipe?
so easy, but so good.the only thing with asian cooking is the preparation time compared to cook times! you don't have to use the fish sauce, but just so you know it is often used in vegetarian recipes at asian restaurants.



Spicy Thai Noodles:

9 ounces fresh wide rice noodles or pasta noodles



Paste:

2 dried red chillies, Soaked in hot water until softened

1 stalk lemongrass (white part only) chopped

1 tablespoon chopped ginger

1/4 cup peanut butter

1/2 tablespoon sugar

1/4 cup reduced fat unsweetened coconut milk

1/4 cup soy milk



In a big pot, cook the noodles in boiling water according to package directions. Drain and cover to keep warm. Make the paste: Place the paste ingredients in a food processor. Process until finely chopped.



1 tablespoon peanut oil

4 ounces flavored baked tofu, cut into 2- inch pieces

1 tablespoon fish sauce

1 cup bean sprouts, ends removed

2 green onions (green and white parts), minced

2 fresh red chili peppers, seeded and finely sliced (optional)

3 limes, quartered



Heat the peanut oil in a small frying pan and fry the paste over low heat until fragrant, about 1 minute. Add the tofu and stir-fry for 1 minute. Add the fish sauce and stir-fry. Place the noodles in a large bowl and artistically top tofu, bean sprouts, green onions, and chilies, if using. Top the bowl with lime quarters. Serve warmSpicy thai noodle recipe?
鈥? oz. (SERVES 2) Pad Thai rice noodles (thin, flat linguini-like noodles)

鈥? eggs (vegans can substitute 1/2 cup soft tofu - see instructions below*)

鈥? cloves garlic, minced

鈥? shallot (OR 1/4 cup purple onion), finely chopped

鈥?-4 "heads" of baby bok choy, or other Chinese cabbage, roughly chopped

鈥? cups bean sprouts

鈥? green onions, sliced

鈥?/3 cup fresh coriander/cilantro

鈥?/4 cup ground (or well-chopped) peanuts (OR substitute cashews or slivered almonds)

鈥AD THAI SAUCE:

鈥?/4 Tbsp. tamarind paste

鈥?/4 cup hot water

鈥? Tbsp. vegetarian fish sauce (available at Vietnamese stores) OR 3 Tbsp. soy sauce (or gluten-free soys sauce)

鈥?/2 to 2 tsp. chili sauce (to taste)

鈥? Tbsp. brown sugar

鈥THER:

鈥?-4 Tbsp. oil for stir-frying

鈥?-3 Tbsp. vegetable or faux chicken stock

鈥ime wedges for serving

Preparation:

1.Bring a pot of water to a boil and remove from heat. Soak noodles in the hot water for 6-10 minutes. Drain and rinse with cold water. Tip: Noodles are ready to drain when they are soft enough to eat, but still firm and a little bit "crunchy". The noodles will finish cooking when they are fried.

2.Dissolve the tamarind paste in the hot water. Add the other pad thai sauce ingredients and stir well to dissolve the sugar. Add as much or as little chili sauce as you prefer, but don't skimp on the sugar (you need it to balance the sourness of the tarmaind). Reserve.

3.Place your wok (or large frying pan) over medium-high heat. Add 1-2 Tbsp. oil plus the garlic and shallot. Stir-fry 1 minute to release the fragrance.

4.Add the bok choy plus the stock. Stir-fry 2 minutes, or until bok choy is bright green and slightly softened.

5.Push ingredients aside and add 1/2 Tbsp. more oil to the center of the wok/pan. Add the eggs (if using) and stir-fry briefly to scramble them.

6.Push eggs aside and add a little more oil to the middle of the wok/pan. Now add the drained noodles and 1/3 of the sauce. Stir-fry everything together for 1 minute using 2 utensils and a tossing motion (like tossing a salad).

7.Add a little more sauce and continue stir-frying in the same way for 1-2 more minutes, or until the noodles begin to soften and become sticky. Reduce heat to medium if noodles begin to stick and burn.

8.Add the bean sprouts plus the remaining sauce. Stir-fry to incorporate everything together for 1-3 more minutes, or until noodles are done. Noodles are cooked to perfection when they are soft but still deliciously chewy and a little bit sticky.

9.Remove from heat and taste-test, adding more vegetarian fish sauce or soy sauce if desired for more salt/flavor.

10.To serve, scoop noodles onto a serving platter. Sprinkle with the green onion, coriander/cilantro, and ground nuts. Add wedges of fresh-cut lime on the side. Serve immediately and ENJOY!. (Thai chili sauce can also be served on the side for those who likes their noodles extra spicy).Spicy thai noodle recipe?
SPICY THAI NOODLES



1/2 c. smooth peanut butter

2 tbsp. lemon or lime juice

1/4 c. soy sauce

1 tsp. red pepper flakes

3 tbsp. sesame oil

12 drops hot chili oil, or more to taste

1 lb. thin spaghetti or other thin pasta

1/2 c. olive oil

8 green onions, washed trimmed, cut diagonally into 1/2 inch pieces

1/3 c. chopped cilantro

4 tbsp. peanuts, chopped or whole



Whisk peanut butter, lemon juice and soy sauce until smooth. Blend in red pepper flakes, sesame oil and chili oil; set aside.

Cook pasta according to package directions. Drain thoroughly; toss with olive oil. Let it come to room temperature, tossing frequently. Pour peanut mixture over the noodles; toss to coat. Add green onions and cilantro leaves; toss. Garnish with sprigs of cilantro and peanuts. Makes 6-8 servings.



OR



SHRIMP WITH SPICY THAI CHILIS AND RICE

NOODLES



1 lb. uncooked baby shrimp

8 oz. rice noodles, soaked in water

8 oz. bean sprouts

2 pieces Thai chili, crushed

3 cloves garlic, finely chopped

6 scallions, cut into 1-inch pieces

3 tbsp. soy sauce

2 tbsp. chili-garlic sauce

3 tbsp. oil

Salt and pepper to taste



Heat oil in a large skillet and fry the shrimp with the garlic. Add Thai chili, bean sprouts and scallions. Stir fry all together and add rest of ingredients. Toss together until well mixed. Adjust seasoning to taste.



JM