Thai Fried Noodles

  • 8 ounces rice noodles
  • 3 tablespoons lime juice
  • 3 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons oyster sauce
  • 1 teaspoon sugar
  • 1 teaspoon white pepper
  • ¾ teaspoon dried crushed chili
  • 2-3 tablespoons peanut or canola oil
  • 4 cloves garlic (minced)
  • 1 small zucchini (quartered and sliced into pieces)
  • 2 cups chopped rainbow pepper
  • 2 teaspoons black sesame seeds

Place the rice noodles in a large heat proof bowl. Pour boiling water over the noodles and allow to rest for 10-15 minutes to soften.

While the noodles are resting in the hot water, combine the next eight ingredients (lime juice through crushed chili) in a glass measuring cup. Stir well to dissolve the sugar and set aside.

Heat the peanut or canola oil in a large nonstick skillet or wok over high heat. Add the garlic and stir fry for a minute or until fragrant. Add the zucchini and chopped pepper; stir fry until crisp-tender. Drain the noodles and add the noodles and stir-fry for 3-4 minutes until slightly crisp. (Add more oil if the noodles soak it up too much. You want them to be able to fry.) Add the sauce and toss everything well to fully coat. Sprinkle with black sesame seeds before serving. Serve hot.

  • Yields: 4 servings
  • Preparation Time: 25 minutes

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