No need to leave the comfort of your house to get some Thai food! The Domestic Geek is back again, and this week she’s cooking up a delicious noodle bowl 🍜
Check out The Domestic Geek’s channel: https://www.youtube.com/channel/UCQOQ3RxX_o-B-68wSKdcfMQ
Get the recipe: http://www.foodnetwork.com/recipes/tangled-thai-noodle-bowls-4614476
Tangled Thai Noodle Bowls
Recipe courtesy of Sara Lynn Cauchon
Total: 30 min
Active: 30 min
Yield: 4 servings
3 tablespoons reduced-sodium soy sauce or tamari sauce
2 tablespoons smooth natural peanut butter
2 tablespoons rice vinegar
1 tablespoon honey
1 lime, juiced
1 garlic clove, grated
1/2 teaspoon freshly grated ginger
1 tablespoon sesame oil
1 cup shredded red cabbage
3 carrots, julienned
2 zucchini, julienned
8 ounces dry rice noodles
1 green onion, chopped
1/4 cup chopped peanuts
Whisk the soy sauce, peanut butter, rice vinegar, honey, lime juice, garlic and ginger together in a small bowl until well combined. Set aside.
Bring 3 to 4 quarts of water to a boil in a large pot.
At the same time, heat the sesame oil in a large wok or nonstick skillet over medium-high heat. Add the red cabbage, carrot and zucchini. Cook, stirring often, 3 to 4 minutes. At the same time, add the rice noodles to the pot of boiling water and cook for 3 to 4 minutes.
Using tongs, gently transfer the cooked rice noodles directly to the skillet. Add the sauce and toss until everything is well combined and evenly coated.
Serve immediately topped with chopped green onion and peanuts.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
Watch free FULL EPISODES of Food Network shows: http://www.foodnetwork.com/videos/full-episodes?soc=youtube
Like Food Network on Facebook: https://www.facebook.com/FoodNetwork
Follow Food Network on Instagram: https://www.instagram.com/foodnetwork/
Follow Food Network on Twitter: https://twitter.com/FoodNetwork
Visit Food Network online: http://www.foodnetwork.com