Rice noodles soak up savory flavors of garlic, peanuts, hoisin and basil in this Thai dish. Carrots and bell pepper are sautéed with ginger then tossed with the flavorful noodles before it’s all finished off with refreshing cucumber strips. This recipe comes to us from Katrika of Republic of Curries.
- 1 (10 ounces) package wide rice noodles
- 1/2 cup unsalted peanuts
- 4 large garlic cloves, peeled and divided
- 1 inch stick fresh ginger, peeled
- 2 dried serrano peppers
- 4 tablespoons peanut oil, divided
- 2 tablespoons fresh basil, julienned
- 1/2 cup hoisin sauce*
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sugar
- salt, to taste
- 1 large carrot, julienned
- 1/2 green bell pepper, sliced
- 3 white mushrooms, sliced
- 1 cucumber, peeled, deseeded and sliced
- 1/4 cup cilantro
*Found in Asian markets or the Asian or sauce sections of most grocery stores.
Bring a large pot of water to a boil over medium-high heat. Add the rice noodles and cook according to package directions, or until tender. Drain the noodles in a colander, rinsing with cold water to remove excess starch. Chop the noodles roughly and set aside.
Crush the peanuts using a mortar and pestle if available and set aside. The backside of a large knife can be used to crush the peanuts if a mortar and pestle is not available. Mash 3 of the garlic cloves with the fresh ginger until they form a paste and set aside in a separate bowl. Smash the remaining garlic clove with the serrano peppers to make a paste and set aside in another separate bowl.
Place 2 tablespoons of the peanut oil in a frying pan over medium heat. Add the noodles, garlic chili paste and basil to the pan. Sauté for about 4-6 minutes, or until the noodles are slightly crispy.
Season the noodle basil mixture with the hoisin sauce, soy sauce, crushed peanuts, sugar and salt to taste, taking care to stir to ensure the seasonings are evenly distributed. Turn heat down to low and cook for 3-5 minutes more, or until the noodles have soaked up the sauces. Transfer to a serving platter.
Place the remaining 2 tablespoons peanut oil in a separate frying pan. Add the carrots, bell peppers and garlic ginger paste to the pan. Mix well and sauté for 4-6 minutes, or until the carrot slices are just cooked, but not yet tender. Add the mushrooms and cook for 3-5 minutes more, or until the mushroom slices are golden.
Add the veggies to the platter with the noodles. Top with the cucumber slices, cilantro and enjoy!