Recipe Overview
Serves 4
Ingredients
Noodles
- 1 package of fine vermicelli, 300grams
- 1 can of full fat coconut milk
- 1 inch knob of fresh ginger
- 3 cloves of minced garlic
- 3 tbsp sesame oil
- 1/4 cup fresh lime juice
PEANUT SESAME CRISP
- 1/4 cup of peanut oil
- 2 Tbsp sesame oil
- 1 Tbsp white sesame seeds
- 1/4 cup roughly chopped salted & roasted peanuts
- 1 tsp chili flakes
- 4 cloves of garlic, thinly sliced
CHILI SAUCE
- 1/2 cup of water
- 1/2 cup of sugar or liquid sweetener of choice
- 1/4 cup rice vinegar
- 1/2 tbsp. tamari
- 2 Tbsp sambal oelek
- 1 Tbsp. Cornstarch
- 1/2 tsp. red pepper chili flakes
Note
EXTRAS
2 packages of Sweet Chili Cauliflower Wings
Thai basil
cucumber
shredded carrot
lime wedges
fresh red chilis
Directions
- PEANUT SESAME CRISP
Thinly slice garlic into chips. Add to a saucepan with oils & bring to a light simmer. As garlic turns light gold, add peanuts. Simmer and stir for a couple more minutes until garlic is very crispy. In a separate bowl, combine sesame seeds & chili flakes. Carefully pour the simmering oil into the bowl and stir to combine. Let it cool. - NOODLES
Cook & drain your rice noodles as directed. On medium heat, add sesame oil to a large pot. Finely mince the fresh ginger & sauté with garlic. Pour in the coconut milk, stir, and add lime juice & cooked noodles. Combine & let sit for 5 minutes off of heat. - CHILI SAUCE
Whisk together 1/4 cup of water, along with cornstarch. Combine with the rest of the ingredients. Bring to a light simmer in a sauce pan, stirring constantly until smooth. - BOWL
Toss precooked wings in a bowl, while drizzling the chili sauce over evenly.Build your bowls by combining noodles, wings, fresh veg & peanut crisp oil drizzled all over. Serve with extra lime wedges, fresh chili & Thai basil.
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