THAI RICE NOODLES

28.10.2008 | Author: Cook | Posted in Pasta
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THAI RICE NOODLES


Servings: 4
Ingredients: 

  • 3 c  Water
    • 

  • 7 oz Thin rice noodles
    • 

  • 2 tb Vegetable oil
    • 

  • 1 ea Garlic clove, minced
    • 

  • 1 ts Ginger, minced
    • 

  • 2 c  Cabbage, shredded
    • 

  • 1 c  Mung bean sprouts
    • 

  • 2 ea Scallions, finely chopped
    • 

  • 2 ts Tamari
    • 

  • 1 pn Black pepper
    • 

  • 15 ea Sweet basil leaves
    • 

  • 1/4 c  Roasted peanuts, chopped
    • 

  • 1 ea Lime, cut into wedges
    •

Bring water to a boil, add noodles and cook until soft, about 4 to 5
minutes. Drain and set aside.
In a wok, heat oil for 1 minute over medium-high heat. Add garlic and
ginger and stir fry for 1 minute. Add cabbage and stir fry until tender
crisp. Add noodles, bean sprouts, scallions, tamari and pepper. Stir
fry until heated through. Mix in basil leaves. Garnish with peanuts
and lime wedges and serve hot.

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