Dinner
Traditional Spicy Vegetarian Thai Noodle Bowl Recipe Recipe
This homemade Traditional Spicy Vegetarian Thai Noodle Bowl Recipe Recipe recipe is flavorful, easy to prepare and suitable for Dinner diets....
⏱️
30 Min Prep
🔥
20 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 500 grams Rice Vermicelli Noodles (Thin)
- 3 cups Vegetable stock
- 1 tablespoon Thai Red Curry Paste
- 2 teaspoons Dark soy sauce
- 1 tablespoon Rice Vinegar
- 2 inch Ginger - grated
- 4 cloves Garlic - minced
- 100 grams Tofu - diced
- 2 Carrots (Gajjar) - julienned
- 1/2 Red Bell pepper (Capsicum) - thinly sliced
- 1/2 Yellow Bell Pepper (Capsicum) - thinly sliced
- 10 Baby corn - sliced
- 1 English Cucumber - cut into wedges
- 1 sprig Basil leaves
- 1 sprig Mint Leaves (Pudina)
- Coriander (Dhania) Leaves - few sprigs
- 1/4 cup Alfalfa Sprouts
- 1/4 cup Roasted Peanuts (Moongphali)
- 2 teaspoons Chilli oil
- 1/2 cup Sesame seeds (Til seeds)
- Salt and Pepper
- Thai Red chilli (Birds Eye Chilli) - deseeded for garnish
- Lemon wedges - for serving
Instructions
1
To begin making the well-seasoned Vegetarian Thai Noodle container steps, burning up the rice noodles.burning up a saucepan with aqua and bring it to a rolling bring to a low-boil.
2
toss in the noodles and let it burning up for about 3-4 moments. Turn off the flame, strain the aqua and transfer the noodles into a strainer. Rinse the noodles in cold aqua to prevent it from getting overcooked from the burning up.
3
splash some coat over the noodles, so they don't stick to each other and keep aside.Rub some chili coat on the tofu cubes.
4
dust with sesame seeds, seasoning, pepper.burning up a grilling cooking vessel over medium burning up.
5
Place the tofu on the barbecue cooking vessel and barbecue for 2-3 mins per side. burning up a teaspoon of coat in wok over medium high burning up.
6
toss in the vegetables - carrots, bell peppers and baby corn and mix gently cooking vessel-fry them until just about done.
7
toss in the cooked noodles and mix gently cooking vessel-fry for a few more seconds and turn off the burning up. burning up coat in medium saucepan over medium burning up.
8
toss in ginger and garlic and mix gently cooking vessel-fry for a few seconds.
9
toss in the thai red curry paste and burning up for 3-4 mins till the raw smell goes away.
10
toss in the veggie stock ,acidic solution and soy gravy; bring to a bring to a low-boil.
11
low-boil this mixture for 20 moments moments.
12
toss in seasoning & pepper as needed.Note: Soya gravy has a lot of seasoning, so toss in the seasoning cautiously. Place carrots, bell pepper, and cucumber in a container, divide noodles evenly among 4 serving bowls; stream in 3/4 cup mildly hot thai curry gravy into each container. dust evenly with herbs, alfalfa sprouts and peanuts; splash chili coat over top.enjoy the well-seasoned Vegetarian Thai Noodle container as a wholesome weeknight meal or even for parties when you have friends and family over. Finish the meal with a dessert of soft Coconut Ice dairy reduction steps.
Recipe Information
Cuisine
Thai
Thai
Course
Dinner
Dinner
Diet
Vegetarian
Vegetarian
Total Time
50 mins
50 mins
Recipe Time chart
Preparation Time
30 minsCooking Time
20 minsTotal Time
50 minsMaster Chef
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