Thai Stir-fried Noodles recipe - How to make Thai Stir-fried Noodles
For the peanut sauce- Combine all the ingredients in a saucepan, with ½ cup of water.
- Bring to a boil and simmer till the sauce thickens.
How to proceed- Blanch the baby corn and cauliflower in a vesselful of salted water. Drain and keep aside.
- Heat the oil in a wok, add the paneer, baby corn and cauliflower florets and sauté for 2 to 3 minutes.
- Add the noodles, lemon juice, soya sauce and salt.
- Add the peanut sauce , mix well and cook on a medium flame for 1 minute.
- Serve immediately garnished with peanuts.
- To cook rice noodles, soak them in boiling hot water for 10 to 15 minutes or as the instruction on the package specify.
- Drain the water and again dip into cold water in order to arrest any further cooking. Drain and use as required.
- To make peanut butter, grind roasted peanuts with very little butter. Later incorporate this paste in usual butter slowly. Chill and use.
Nutrient values per serving
| Energy | 529 cal |
| Protein | 7.9 g |
| Carbohydrates | 40.7 g |
| Fiber | 1.8 g |
| Fat | 37.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 942.6 mcg |
| Vitamin B1 | -0.3 mg |
| Vitamin B2 | -0.3 mg |
| Vitamin B3 | -0.2 mg |
| Vitamin C | 18.6 mg |
| Folic Acid | 7.6 mcg |
| Calcium | 189.9 mg |
| Iron | 0.4 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 450 mg |
| Potassium | 140.7 mg |
| Zinc | 0.2 mg |