Sunday, 22 September 2013

Thai Rice Noodles with Lime-Basil Sauce

I found this recipe in the cookbook "Big Vegan" by Robin Asbell. I used it as a 'base'. In other words, I changed a fair bit of it to suit me and the results were more than favourable.
The rice noodles I used were the Trident Rice Stick Noodles but any will do. You can find them in regular supermarkets. I tend to soak them in boiled water for longer than what is usually advised - about 10-15 minutes.
This recipe is gluten free - just make sure to use tamari and not soy sauce. again, I have had no trouble finding tamari at supermarkets. Sometimes it will be shelved in their 'health foods' section. 
Agave syrup can be found in health food shops or organics stores. If you want, you can use sugar, instead. 
You will find that as you are cooking this, the vegetables will give off a fair bit of liquid, but don't be concerned, as when you add the noodles, they will take up a fair bit of the sauce created.

What you will need:
Approx 250g dry rice stick noodles
1/2 cup coconut milk
1 cup cherry tomatoes, cut in half
small broccoli, cut into florets
1 medium carrot, julienned
4 spring onions, diagonally sliced (optional)
juice of 1 lime
2 tbsp of light agave syrup 
2 tbsp tamari
2 garlic cloves, minced (optional)
1 tbsp finely grated peeled fresh ginger
a few leaves of basil, slivered
1/2 cup roasted peanuts, finely chopped (optional)

Place dry rice stick noodles in a bowl and pour boiling water over them. Soak for at least 10 minutes and then drain.

In a wok pan, heat the coconut milk over medium high heat and add tomatoes, broccoli, carrots and (is using) spring onions. Bring to a simmer and add lime juice, agave, tamari, ginger and garlic (is using). Stir while cooking. How long you wish to cook is up to you. Some prefer the vegetables to be firmer, whilst others prefer them to be tender. Taste test ever few minutes until vegetables are to your liking and then add the noodles. Stir to coat with the sauce and heat thoroughly.
Add basil and peanuts (if using) and toss.

No comments:

Post a Comment