Spicy Thai Noodles
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g veetables your choice (zucchini, carrots, sprin onions, eplant or whatever else the fride has)
- 250 g tofu, e.., almond and nut tofu or chicken
- 250 g konjac noodles (taliatelle) or other pasta
For the sauce:
- 2 clove (s) garlic, pressed
- 1 tablespoon chilli sauce, Thai, spicy, e.g., Sriracha
- 2 tablespoon chilli sauce, sweet
- 2 tablespoon soy sauce
- 2 tablespoon peanut butter
- 1 splash lime juice or lemon juice
To sprinkle:
- 2 tablespoon peanuts, chopped or whole
- Coriander, fresh, chopped or spring onions
Print Recipe
Pin Recipe Instructions
- Fry the washed and cut vegetables in a wok or larger pan. If you want to eat with chopsticks, cut the vegetable pieces accordingly. It tastes good with any vegetable and is also a great recipe for leftovers in the vegetable drawer. Then add the tofu or chicken in bite-sized pieces and fry with them.
- With the sauce, you can try the amounts as you like, but nothing should be left out. Mix everything and fold into the vegetables, add a little water if necessary.
- Wash the konjac noodles with hot water and drain them. Simply fold the noodles into the vegetable-peanut mixture while still slightly moist and fry them gently for another 5 minutes so that they can absorb the taste of the sauce. I don`t think the Asian konjac noodle is that great, but it must have been invented for this food.
- Then arrange everything on Asian plates and serve with chopped peanuts and coriander or simply spring onion rings.
- This recipe is very easy to prepare and has therefore been my absolute favorite for many years.
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