This recipe for Vegetable Stir Fry with Rice Noodles has been inspired by two (2) dishes. Lenny’s love of good Pad Thai, and a recipe I saw over at Food 52 for a Pad Thai Redux. I enjoy a really good Pad Thai, but find that the ones being served at most restaurants is not up to par. Unless I make it, we never have it.
After playing with the recipe I found at Food 52, it was confirmed that I could not call it Pad Thai. The Pad Thai police would have been hunting me down … and it really wasn’t Pad Thai. A pretty darn close second but still not the real thing. Nevertheless, we loved the recipe, so I tweaked it a few more times and finally we had a recipe we were doing flips over.
We both enjoy a lot of flavor with subtle spice; this recipe has it. I used a combination of lime juice, soy, ginger syrup (Morris Kitchen – our fave) and spicy sriracha to season the veggies and noodles. One thing that I really loved about the redux recipe was the use of watercress. Big fan of zesty watercress, and it adds a wonderful zip to this finished dish. This is definitely a recipe that you can use lots of Spring and Summer time veggies in. When I recently made it I used lots of baby bok choy and sugar snap peas. Just load it up with your favorite spring time greens, and enjoy the spicy noodles!! I promise you will not only enjoy this on Meatless Mondays but also on Tuesday, Wednesday or even Saturday!
Other veggie inspired stir frys to fill your Meatless Mondays:
- Ginger Vegetable Stir Fry with Rice Noodles – Damn Delicious
- Stir Fry - 5 Second Rule
- Vegetable Stir Fry – Gimme Some Oven
Recipe: Vegetable Stir Fry with Rice Noodles
- 8 ounces rice noodles (box says Pad Thai)
- 2 tablespoon canola oil
- 5 cloves of fresh garlic, mashed into a paste
- 2 bell peppers, any color you like, seeded, stemmed and thinly sliced
- 4 baby bok chou, washed and quartered
- 2 fairly large handfuls of sugar snap peas
- 1 bunch of watercress, roughly chopped
- 1 handful of fresh mint, roughly chopped
- 1 handful of fresh cilantro roughly chopped
- 1 small bunch of green onions, thinly sliced (white and some of the green parts)
- 1 handful of peanuts, roughly chopped
- 1 lime, juiced
- 2 tablespoons sesame oil
- 1 tablespoon of ginger syrup
- 2 teaspoons soy sauce
- 1 – 2 teaspoons of sriracha
- Place the rice noodles in a large bowl and cover with boiling water. Let sit until just softened, about 6 – 7 minutes. Drain, rinse with cold water to stop the cooking process. Set aside.
- In a small bowl whisk together the lime juice, sesame oil, ginger syrup, soy sauce and sriracha. Set aside.
- Heat the canola oil in a large skillet or wok over high heat. Add the garlic and cook for 30 seconds. Add the peppers and cook, stirring often, until they begin to soften, about 3 minutes. Add the sugar snap peas and bok chou, stir and cook for another 2 minutes.
- Add the drained noodles. Stir. Add the sauce and stir. Add the watercress and stir for another 30 seconds. Then add the green onions, mint and cilantro and stir. Remove from the heat.
- Scatter the crushed peanuts over the top.