This easy Thai fried rice noodle dish is delish and a cinch to make.
It starts with thin noodles, also known as Thai vermicelli rice noodles (look for thin rice stick noodles at Asian stores or your local supermarket). Added to the rice noodles are shiitake mushrooms, orange pepper, bean sprouts, and chicken, or tofu if you're vegetarian/vegan.
Add a special Thai sauce and you have a terrific noodle recipe that's great for any occasion. As a bonus, these rice noodles are healthy, low-fat, and gluten-free.
- For the Marinade:
- 2 teaspoons cornstarch
- 3 tablespoons soy sauce (use wheat-free for gluten-free diets)
- 1 to 1 1/2 cups chicken pieces (bite-sized or cubed tofu)
- For the Noodles:
- 8 ounces rice noodles (dried thin, "rice stick")
- 3 to 4 cloves garlic (minced)
- 1 piece galangal (thumb-size, or ginger, sliced into matchstick-like pieces)
- 1 cup shiitake mushrooms (fresh, sliced)
- 1/2 cup stock (chicken or faux chicken stock for vegetarians)
- 1 bell pepper (orange or green, sliced into thin strips)
- 2 to 3 cups bean sprouts (fresh)
- 2 green onions (sliced)
- Handful coriander/cilantro (fresh)
- 2 1/2 tablespoons oil
- For the Stir-Fry Sauce:
- 2 tablespoons soy sauce (use wheat-free soy sauce for gluten-free diets)
- 1 teaspoon dark soy sauce (gluten-free diets substitute 1 tablespoon wheat-free soy sauce)
- 1 tablespoon fish sauce (vegetarians substitute 1 1/2 tablespoons soy sauce)
- 1 teaspoon sugar
- 1 tablespoon lime juice
- 1/4 cup stock (chicken or faux chicken/vegetable stock)
- 1 to 2 teaspoons chili sauce (or 1/2 to 3/4 teaspoon cayenne pepper, to taste)
Note: while there are multiple steps to this recipe, this gluten-free Thai fried rice noodles dish is broken down into workable categories to help you better plan for cooking.
Make the Marinade
- Mix together cornstarch with soy sauce until well combined.
- Marinate the chicken or tofu in the cornstarch-soy sauce mixture, coating all sides. Set aside.
Cook the Noodles
- Gently boil rice noodles 5 to 10 minutes just until noodles are soft enough to eat but still firm and a little bit crunchy (they will finish cooking later).
- Drain and briefly rinse with cold water to keep from sticking. Set aside.
Make the Stir-Fry Sauce
- In a small bowl, combine soy sauce, dark soy sauce, fish sauce, 1 teaspoon sugar, lime juice, 1/4 cup stock, and chili sauce.
- Stir well to dissolve sugar. Set aside.
Prepare the Stir-Fry
- Heat a wok or large frying pan over medium-high heat. Add 2 tablespoons oil and swirl around; then add the garlic, galangal or ginger, chicken or tofu (together with the marinade), mushrooms, and a few tablespoons of stock. Stir-fry 5 minutes. When pan becomes dry, add a little more chicken stock, 1 to 2 tablespoons at a time.
- Add pepper and stir-fry another 1 to 2 minutes. Add the reserved noodles plus stir-fry sauce. Using two utensils, lift and turn the noodles or use a tossing motion, like tossing a salad. Keep heat turned up. Stir-fry in this way until the sauce is well distributed throughout the noodles (1 to 2 minutes).
- Add bean sprouts, continuing to stir-fry another minute.
- Remove from heat and taste-test for salt and flavor, adding 1 tablespoon more fish sauce or soy sauce if not salty or flavorful enough. If too salty, add another squeeze of lime juice.
Serve the Stir Fry
- To serve, lift noodles out of the wok or frying pan and mound in a bowl or serving platter. Sprinkle with the sliced green onion and chopped coriander/cilantro. A wedge of fresh lime squeezed over just before eating also is delicious. For those who like it extra spicy, serve with Thai chili sauce on the side.
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||6 g|