Thai Noodles

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Most Helpful Positive Review

Oct 07, 2005

We love this recipe, and the rice noodles are a nice change from our usual rice, pasta, or potatoes. We only use half a cucumber, and make our own peanut sauce, using: 2 Tbsp soy sauce, 2 Tbsp water, 1/2 cup peanut butter, sugar, garlic powder; heat gently (either stovetop or microwave) til peanut butter is melted.

—EVAND3

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Most Helpful Critical Review

Nov 27, 2011

Thanks Sharon for sharing the recipe. May I add a little note for member TAPJ? This recipe calls for peanut sauce, but if it's not your liking you should try ground roaster peanuts. Here in Thailand that is what we use in various noodle dishes. Just 1-3 table spoons (I often put 4 spoons!) per dish. Roast and grind (traditionally with pestle and in a little mortar) or very quickly blend (on pulse) to a corse and crunchy texture. Do not mash it to pulp! Sprinkle it before serve or quickly toss it last to keep them crunchy.

—Thai Cook Chutima

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106 Ratings

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Mar 14, 2006

I loved this recipe, but I didn't follow it exactly. I didn't have sesame oil, oyster sauce, or sesame seeds. I also substituted some broccoli for the cucumber and mushrooms. Even with the missing ingredients I thought it was great. I had a bottle of spicy Szechuan sauce on the table so others could add spice as they pleased.

—E-Low

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May 05, 2008

This is a very good recipe, in Thai food the veggies should all be tender crisp, not overdone and soggy. Some tips on cooking the vegetables: onion in first, when it just barely starts to soften, throw in the mushrooms. Cook for only 1 or 2 minutes, then add the peppers and the sauces. Continue to cook till the peppers are tender-crisp, by then the mushrooms will be succulent, and the onions will be softened. I used the peanut sauce mentioned in the review, but I added 3/4cup of soy milk (use light coconut milk if you have it) as the sauce thickened to a sludge when heated. I also added some lime juice and chile paste.

—MTHIERFELDER

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Feb 22, 2010

Fantastic! I'm enjoying this dish as I type this review. Tastes like it was made in a high-quality Thai restaurant, not in my very own kitchen! I love my stir-fries to have very strong flavors and to be fiery hot, so I was a bit more liberal with the ginger and hot sauce. I also varied the veggies a bit, I honestly think this recipe would go great with any your heart desires. I omitted the cucumbers but wouldn't omit the red and green peppers- they really add something essential to the medley of flavors. Oh, I also added a splash of orange juice just before serving, it gave a very nice citrusy tang. Next time I'd like to try this over rice. This dish will be made often, thanks so much for sharing it!

—Joy1982

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Jul 05, 2008

This was a really quick and easy dish to whip up. The texture was a bit gloggy but overall it tasted yummy.

—Chicken

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Sep 07, 2006

The tast was quite nice, but I will definately leave out the cucumber next time I make it.

—Fou Fou

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Nov 14, 2003

This was great! I don't like really spicy stuff and this was just spicy enough to challenge me - in a good way. Very light and the peanut flavor wasn't too overwhelming if you don't like peanuts. HIGHLY recommend...will be cooking for guests.

—KELLY VOGEL

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Nutrition

Calories
571 kcal
29%

Carbohydrates
65.4 g
21%

Cholesterol
66 mg
22%

Fat
18.5 g
29%

Fiber
5.4 g
22%

Protein
36.9 g
74%

Sodium
372 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Thai Noodles

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 571
Calories from Fat: 167

% Daily Value *
Total Fat 18.5g 29 %
Saturated Fat 3.6g 18 %
Cholesterol 66mg 22 %
Sodium 372mg 15 %
Potassium 938mg 26 %
Total Carbohydrates 65.4g 21 %
Dietary Fiber 5.4g 22 %
Protein 36.9g 74 %
** Sugars 5.3g
** Vitamin A 73 %
Vitamin C 128 %
** Calcium 11 %
Iron 31 %
** Thiamin 20 %
** Niacin 189 %
** Vitamin B6 66 %
** Magnesium 38 %
** Folate 35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.