10 minute dinner – Spicy Thai Noodles

Spicy Thai Noodles

This is great go-to dish that can be whipped up in ten minutes or less. Perfect for when you get home late from work and you need to eat something pronto.

It is healthy and nutritious but most of all it is super tasty so whole family will enjoy it.

This makes a great main meal and the left overs (if there are any) are great the next day for lunch. I have also served this as an entree at a dinner party.

Recipe Spicy Thai Noodles

Ingredients

Serves 2

  • 1 fresh lemon grass – peeled all the way back to the smooth inside part (it will end up being really small, about the thickness of match stick)
  • zest 1/2 lime
  • Juice of 1/2 lime
  • 2 Tablespoons rice syrup or 2 medjool dates, pips removed or honey
  • 1/2 inch fresh ginger, peeled and grated
  • 1/2 clove garlic, grated
  • Tablespoon tamari sauce
  • 1/4 teaspoon dried chilli flakes
  • 2 Tablespoons raw cashews
  • 60 ml water
  • 2 courgettes (zucchini)
  • 125 g dried Thai rice noodles
  • handful fresh coriander, roughly chopped
  • Lime wedge to serve (optional)

Method

  1. To make the sauce, in a blender (or nutribullet) combine lemon grass, lime zest, lime juice, rice syrup, grated ginger, grated garlic clove, tamari sauce, dried chilli fakes, cashews and water. Blend until smooth and creamy. If it is too thick add some more water. If it is too thin, add some more cashews. I like mine quite thick so that is coats/sticks to the noodles. If you want it spicier, add some more chilli flakes.
  2. Cook the Thai rice noodles as per the packet instructions. Mine needed to be covered in boiling water for 3 minutes and then rinsed under cold water.
  3. Take your courgettes and peel away the first layer to get to the while part, this will give you white courgette ‘noodles’. Then use your peeler to create ‘noodles’ by peeling down the courgette until you get to the inner core (you can keep the core to use in soups or a smoothie).
  4. Add your cooked Thai rice noodles to your courgette noodles in the large bowl. Add the spicy sauce and stir to combine.
  5. Garnish with chopped coriander and extra chilli flakes. Serve with a lime wedge and enjoy.

Time Saver Tip

  • You can prepare the sauce the day before.
  • This recipe also works well with carrots instead of courgettes.
  • If you want to make this dish warm, just gently warm the sauce on the cooktop before adding your cooked Thai noodles and courgette noodles.
  • Add grilled or BBQ chicken strips or prawns for a nice twist.

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