Thai Stir-fried Noodles

Thai Stir-fried Noodles, the lemony peanut butter based sauce adds a classy touch to this simple noodle recipe and the peanuts give it a nice crunch.

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Go thai, with this stir-fried noodle recipe! the unusual peanut butter based sauce adds a classy touch to this simple noodle recipe.

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Thai Stir-fried Noodles recipe - How to make Thai Stir-fried Noodles

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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2 cups cooked rice noodles , refer handy tip
3/4 cup sliced baby corn
3/4 cup cauliflower florets
1 cup paneer (cottage cheese) cubes
1 tsp soy sauce
1 tbsp lemon juice
3 tbsp oil
salt to taste

For The Peanut Sauce
2 tbsp lemon juice
2 tsp soy sauce
4 tbsp castor sugar
4 tbsp peanut butter
salt to taste

For The Garnish
1/4 cup coarsely crushed peanuts

For the peanut sauce

    For the peanut sauce
  1. Combine all the ingredients in a saucepan, with ½ cup of water.
  2. Bring to a boil and simmer till the sauce thickens.

How to proceed

    How to proceed
  1. Blanch the baby corn and cauliflower in a vesselful of salted water. Drain and keep aside.
  2. Heat the oil in a wok, add the paneer, baby corn and cauliflower florets and sauté for 2 to 3 minutes.
  3. Add the noodles, lemon juice, soya sauce and salt.
  4. Add the peanut sauce , mix well and cook on a medium flame for 1 minute.
  5. Serve immediately garnished with peanuts.

  1. To cook rice noodles, soak them in boiling hot water for 10 to 15 minutes or as the instruction on the package specify.
  2. Drain the water and again dip into cold water in order to arrest any further cooking. Drain and use as required.
  3. To make peanut butter, grind roasted peanuts with very little butter. Later incorporate this paste in usual butter slowly. Chill and use.

Nutrient values per serving
Energy529 cal
Protein7.9 g
Carbohydrates40.7 g
Fiber1.8 g
Fat37.6 g
Cholesterol0 mg
Vitamin A942.6 mcg
Vitamin B1-0.3 mg
Vitamin B2-0.3 mg
Vitamin B3-0.2 mg
Vitamin C18.6 mg
Folic Acid7.6 mcg
Calcium189.9 mg
Iron0.4 mg
Magnesium0 mg
Phosphorus0 mg
Sodium450 mg
Potassium140.7 mg
Zinc0.2 mg

RECIPE SOURCE : Jain InternationalBuy this cookbook
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