Best 7 Rice Noodles With Cilantro Mint And Peanuts Recipes

RICE NOODLES WITH THAI BASIL, MINT AND PEANUTS

Steps:

• In a non-reactive bowl, whisk the rice vinegar and sugar together. Add the onion rings and toss to coat. Let stand at least 30 minutes but up to 4 hours. Drain, reserving 2 tablespoons of the soaking liquid.
• In a large pot of boiling water, cook the rice noodles until al dente, about 2 minutes. Drain and rinse under cold water. Drain well.
• In a small bowl, whisk together the lime juice, oil and red pepper flakes (or fresh minced red jalapeno). Stir in the mint and Thai basil.
• Cut the cooked noodles into 3-4" long sections. Add a small amount of the noodles to a serving bowl and toss with the reserved vinegar/onion liquid. Add the remaining noodles, cucumber, fresh tomatoes, green onions and marinated onions.
• Drizzle the lime juice mixture over the rice noodles and toss gently. Season with salt and pepper to taste.
• Garnish with the roasted peanuts.

RICE NOODLE SALAD WITH SALTED PEANUTS AND HERBS

Steps:

• In a medium bowl, toss radishes and carrot with vinegar, sugar and salt, and let sit while preparing remaining ingredients.
• Cook rice noodles according to package instructions. Immediately transfer to a colander and rinse under cold water to cool. Set aside to drain.
• In a small bowl, prepare the dressing: Stir together lime juice, oil, fish sauce, ginger, garlic and chiles.
• Pile noodles in a large bowl, then top with radish and carrot mixture and any juices from the bowl, cucumber, lettuce, scallions, herbs, peanuts and eggs, if using. Drizzle the dressing over the top.

ASIAN NOODLE SALAD WITH PEANUTS AND MINT

Steps:

• In a large pot of boiling salted water, cook noodles until tender according to package instructions. Drain, then rinse under cold water to stop the cooking. Drain well.
• In a small bowl, whisk together soy sauce, lime juice, and oil. In a large bowl combine noodles, scallions, cucumber, peanuts, and mint. Toss noodle mixture with sauce, garnish with additional mint, and serve.

COLD RICE NOODLES WITH GRILLED CHICKEN AND PEANUT SAUCE

Steps:

• Make the dipping sauce: Combine ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.
• Make the peanut dressing: In a blender or small food processor, puree all ingredients to a smooth sauce, about the thickness of heavy cream. Pour into a serving bowl.
• Put the chicken thighs in a low-sided bowl. To make the marinade, puree the garlic, ginger, lemon grass, fish sauce, soy sauce, sesame oil, brown sugar and cayenne in a blender or small food processor. Pour the marinade over the chicken and toss to coat. Let marinate at least 15 minutes.
• Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting). Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well.
• Grill the chicken over coals on a stove-top grill pan, or under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces.
• In a small bowl, dress the cucumbers, carrots and mung bean sprouts with 1 tablespoon dipping sauce. Divide the cooked noodles among 4 bowls. Top each bowl equally with the cucumber mixture and chopped chicken. Spoon 2 teaspoons dipping sauce and 2 tablespoons peanut dressing over each portion. Add the basil, mint and cilantro sprigs, torn or roughly chopped (leave whole if leaves are small). Sprinkle with the scallions and crushed peanuts. Serve with lime wedges, and pass small bowls of the two sauces.

COLD RICE NOODLES WITH COCONUT MILK, PEANUTS AND LIME

Steps:

• Cook noodles in a large saucepan of boiling water according to package instructions until tender but still chewy. (They'll firm up when cool, so you want to cook them to softer than al dente). Drain the noodles in a colander, fill the saucepan with cold water, swish the noodles in the cold water, then drain again.
• In the empty pot, stir together the coconut milk, cilantro, chiles and fish sauce. Zest the limes over the pot, then halve one of the limes and squeeze its juice directly into the pot. Cut the remaining lime into 4 wedges.
• Toss the noodles in the coconut milk mixture. Taste and adjust seasonings. (The flavor should be coconut-y, lightly sweet and savory. If you can't taste the coconut, add more milk; if the mixture is too sweet, add more fish sauce.) Serve in bowls with peanuts scattered over top and lime wedges and chile sauce alongside. Spoon any collected coconut milk at the bottom of the pan over the noodles.

RICE NOODLES WITH PEANUT SAUCE, CHICKEN, AND SNAP PEAS

Steps:

• Preheat oven to 425°F. Stir oil, cumin, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 15-17 minutes. Transfer chicken to a cutting board and thinly slice.
• Meanwhile, juice 1 lime to yield 3 Tbsp. juice. Cut remaining lime into wedges. Whisk peanut sauce, lime juice, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a large bowl.
• Cook noodles according to package directions. Drain. Transfer noodles to another large bowl. Add 1 1/2 cups peanut sauce mixture, 1/3 cup cilantro, and 1/3 cup peanuts and toss to combine. Divide noodle mixture among bowls.
• Transfer sliced chicken to same large bowl and toss with 2 Tbsp. peanut sauce mixture; arrange in a section over noodles. Toss cucumbers and 2 Tbsp. peanut sauce mixture in same large bowl; arrange in another section over noodles. Toss carrot and 1/4 cup peanut sauce mixture in same large bowl; arrange in another section over noodles. Toss snap peas and 2 Tbsp. peanut sauce mixture in same bowl; arrange in another section over noodles. Serve remaining sauce mixture alongside or reserve for another use. Top bowls with remaining cilantro and peanuts and serve with lime wedges alongside.
• Do Ahead
• Sauce can be made 2 weeks ahead; transfer to an airtight container and chill. Chicken can be cooked 4 days ahead; cover and chill.

RICE NOODLES AND TOFU IN PEANUT SAUCE

Steps:

• Heat oil in a large skillet over medium-high until hot. Cook tofu in a single layer, undisturbed, until golden brown on one side, about 8 minutes. Turn and continue to cook until golden on the other side, about 6 minutes. Transfer to a paper towel-lined plate.
• Cook peppers in same skillet, stirring frequently, until beginning to soften, about 5 minutes.
• Meanwhile, cook noodles according to package directions.
• Whisk peanut butter, soy sauce, vinegar, brown sugar, fish sauce, and lime juice in a medium bowl to combine.
• Toss tofu, noodles, peppers, peanut butter sauce, and spinach in a large bowl. Transfer to a platter. Top with cilantro and peanuts. Serve with lime wedges alongside.