Sesame Thai Rice Noodles

Author:
Prep Time 15min Cook Time 20min

Ingredients

  • 1/2 teaspoon kosher salt
  • 4 ounces flat pad thai rice noodles
  • 3 tablespoons grapeseed oil, divided
  • 1 medium red pepper, thinly sliced
  • 5 dyno kale leaves, stems removed, thinly sliced
  • 1 large carrot, peeled into ribbons with a vegetable peeler
  • 3 cloves garlic, minced
  • 2 teaspoons fresh ginger, minced
  • 1/4 cup gluten-free hoisin sauce
  • 2 tablespoons tamari
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons toasted sesame oil
  • 1 red serrano pepper, cut into rounds
  • 2 tablespoons minced cilantro
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons sliced green onions
  • juice of a 1/2 lime
  • sesame seeds for garnish

Directions

Bring a large pot of water to a boil, and salt. When boiling, add noodles and cook according to package directions. When finished cooking, drain and rinse THOROUGHLY with cold water (otherwise the noodles will stick to each other).

Heat a large skillet to medium high. Add 2 tablespoons grapeseed oil, and when hot, add kale and red peppers. Cook for 4-5 minutes, until the vegetables are tender and have begun breaking down. Then add carrot and cook for a minute. Move vegetables to the side of the pan and add the remaining 1 tablespoon of grapeseed oil. When hot, add garlic and ginger, cooking 30 seconds, until fragrant. 

Turn heat down to medium low and add noodles. Use a tongs to combine with vegetables. Then add hoisin sauce, tamari, rice wine vinegar, and sesame oil. Toss and combine again, with tongs, to ensure everything is fully coated. 

Divide into bowls and top each with serranos, cilantro, fresh mint, green onions, squeeze of lime, and sesame seeds. 

Leftovers will keep in the refrigerator for 4 days. Best reheated on stovetop with a few tablespoons of water to rehydrate the noodles. 

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