SAVORY THAI NOODLES WITH SEARED BRUSSELS SPROUTS
Isa Chandra Moskowitz runs a vegan restaurant in Omaha, Neb., so she knows how to make plant-based food that meat-eaters will also like. This one-pot noodle dish, loosely based on pad Thai, has lively textures (like shredded brussels sprouts and chewy rice noodles) and super-satisfying flavors.
Provided by Julia Moskin
Categories dinner, quick, weeknight, noodles, vegetables, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 17
Steps:
- Make the sauce: In a blender or bowl, combine all the ingredients and mix until smooth. It should be thick but pourable like barbecue sauce; add water as needed to thin it out.
- Cook noodles for stir-frying according to the package directions; they should be slightly underdone. After draining, rinse well with cold water to stop the cooking. Toss noodles in 1 teaspoon coconut oil to prevent sticking.
- Cut scallions: Thinly slice the white parts, and cut the pale and dark green parts into 1-inch lengths.
- Heat a wok or large nonstick skillet over high. Add 2 tablespoons coconut oil and sprinkle in salt. Add brussels sprouts and sear, tossing occasionally, until browned and cooked through, about 5 minutes. Remove from the pan and set aside.
- In the same pan over high heat, heat remaining 1 tablespoon coconut oil. Add scallions and cook, stirring often, just until wilted, about 2 minutes. Add garlic, stir, then pour in about half the sauce and stir until bubbling.
- Add noodles and cook, tossing in the sauce until cooked through, about 2 minutes. Add the remaining sauce, cooked brussels sprouts, cilantro and bean sprouts, if using; toss to coat and heat through.
- Divide among plates. Garnish with peanuts, chile and lime wedges (if using) and serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
LeShun Woods
[email protected]This dish is perfect for a quick and easy weeknight meal. It's also very affordable.
Bill Nandory
[email protected]This dish was a bit too spicy for me, but I still enjoyed it. I would recommend using less chili paste next time.
Rebecca Habtamu
[email protected]I'm not a big fan of Thai food, but I really enjoyed this dish. The flavors were very well-balanced.
Ghassan Ghassani
[email protected]This dish was amazing! I will definitely be making it again and again.
Shadrach Smart
[email protected]Overall, I thought this dish was pretty good. I would definitely make it again, but I would make a few changes. I would use less chili paste and more vegetables.
Corpse 1
[email protected]This dish is a bit too heavy for my taste. I would have preferred it with less oil.
Nan Moae Moae Aung
[email protected]I'm not sure what I did wrong, but my dish turned out really bland. I think I might have forgotten to add the chili paste.
carson benard
[email protected]This is one of my favorite Thai dishes. It's always a crowd-pleaser.
sufian aziz
[email protected]I love the combination of flavors in this dish. The sweet and savory sauce is perfect with the crispy brussels sprouts.
Zain Atiq
[email protected]This dish is a great way to use up leftover chicken. I had some grilled chicken in the fridge and it worked perfectly.
Nykiera Stubbs
[email protected]I'm not a big fan of brussels sprouts, but I actually really liked them in this dish. They were crispy and flavorful.
rani mishra
[email protected]The noodles were a little too spicy for my taste, but I still enjoyed the dish. I would recommend using less chili paste next time.
Robel Shemeles
[email protected]I love how easy this dish was to make. I was able to get it on the table in under 30 minutes. It's perfect for a weeknight meal.
Saidi Bakili
[email protected]This dish was a hit with my family! The flavors were amazing and the brussels sprouts were perfectly seared. I will definitely be making this again.