Rice Noodles With Chile and Basil
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 12ounces rice stick noodles
- 2tablespoons peanut or vegetable oil
- 1tablespoon minced garlic
- 1teaspoon minced hot chilies, or crushed red pepper flakes, or to taste
- 1teaspoon sugar
- Salt and freshly ground black pepper
- 2tablespoons nam pla, or to taste
- 1tablespoon lime juice, or to taste
- ½cup roughly chopped Thai or other basil or mint
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
384 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 71 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 6 grams protein; 870 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Soak the rice noodles in hot water to cover for about 30 minutes. Meanwhile, bring a pot of water to a boil. When the noodles are soft, drain them and then immerse them in the boiling water for about 30 seconds. Drain and rinse.
- Step 2
Heat the oil in a deep skillet (preferably nonstick) over medium-high heat. Add the garlic and chilies and cook about 30 seconds, stirring. Raise the heat to high, add the noodles and sugar and toss to coat. Season with salt and pepper.
- Step 3
When the noodles are hot, add the nam pla and lime. Taste and adjust seasonings, then stir in the basil or mint and serve.
Private Notes
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Cooking Notes
Jennie
Used fresh rice noodles, and this took almost no time at all--10 mins to prep while the water boiled, and 2 minutes in the sauté pan. 10yo refused to eat it, but my husband and I ate the whole thing in one sitting--deliciously tart, spicy, and chewy (and filling!). Next time I would add a protein--crisped tofu, pork, chicken, shrimp, or salmon would be particularly good here. Super easy and super flavorful.
Kim
Make ahead, serve room temp, extra nam pla on the side (and do make your own)
Jennie
Used fresh rice noodles, and this took almost no time at all--10 mins to prep while the water boiled, and 2 minutes in the sauté pan. 10yo refused to eat it, but my husband and I ate the whole thing in one sitting--deliciously tart, spicy, and chewy (and filling!). Next time I would add a protein--crisped tofu, pork, chicken, shrimp, or salmon would be particularly good here. Super easy and super flavorful.
Marina
I used red pepper flakes, and instead of the nam pla (korean fish sauce) I used Bragg's liquid amino acids.
Iris Brest
Good idea -- and would make it vegetarian as one would suppose from the title.
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