Thai Noodle Bowl
M A K E S 4 S E R V I N G S
Light, yet flavorful, this Thai dish is full of wonderful textures from the crisp vegetables, the soft cellophane noodles, and the crunchy nuts. Serve it in wide, shallow bowls to capture the marvelous sauce.
1 tablespoon canola oil
¼ cup green onions
½ red bell pepper, chopped
1 garlic clove, minced
¼ cup rice vinegar
3 tablespoons wheat-free tamari soy sauce, such as Crystal or San-J
1⁄3 cup packed light brown sugar
4 teaspoons paprika
1 teaspoon Asian fish sauce, such as A Taste of Thai or Thai Kitchen
¾ teaspoon ground cayenne
1 package (12 ounces) cellophane noodles*, cooked according to package directions and drained
2 cups mung bean sprouts, rinsed
1 cup chopped fresh cilantro
¼ cup chopped peanuts or cashews, for garnish
1 In a large, heavy skillet, heat the oil over medium heat. Add green onions and cook, stirring frequently, about 2 to 3 minutes until soft. Add red bell pepper and garlic and cook 1 minute more. Set aside.
2 In a small bowl, combine vinegar, soy sauce, brown sugar, paprika, fish sauce, and cayenne. Add mixture to skillet and cook with vegetables until heated through.
3 Place the cooked noodles in 4 individual serving bowls. Divide the vegetable sauce evenly among the bowls, and top with bean sprouts and cilantro. Garnish with chopped peanuts. Serve immediately.
*Cellophane noodles are round, transparent Asian noodles made from mung bean starch and water. Like other gluten-free noodles, they must be gently cooked before eating but they are delicate and require just a brief soaking in hot water. They shouldn't be confused with the white rice noodles or rice sticks commonly used in Pad Thai that require a longer cooking time. Follow the package directions when cooking Asian noodles to make sure you use the right method to produce the desired results.