Carrot & Cabbage Noodles with Sweet Chili Sauce

 Carrot  & Cabbage Noodles with Sweet Chili Sauce

    This yummy recipe comes from the Thai Kitchen Cookbook - The Essential Guide To Thai Cooking copyrighted in 2000. If you're like me, trying to eat out less and you like Chinese and Thai food, you try and learn how to make it at home. This is a nice little cookbook and I look forward to trying more recipes. 

Ingredients: 

7oz rice noodles (stir-fry or thin)

3 tbsp peanut oil (I used canola oil, because the peanut oil I found was so expensive)

1 tbsp finely minced garlic

1/2 cup red onion, finely chopped (I used red shallots)

2 tsp brown sugar

1/2 cup carrots, coarsely grated (I had baby carrots and grating those was impossible; I thinly sliced them lengthwise and they were just fine)

1 cup green cabbage, coarsely chopped (I think I used a little more)

2 tbsp Thai Kitchen Spicy Thai Chili Sauce (I used a crispy chili pepper in oil)

2 tbsp soy sauce

Optional: Crushed peanuts

Optional: Cucumber, thinly cut like matchsticks (I did not use cucumber until I tried it with leftovers)

Optional: Thai Kitchen Sweet Red Chili Dipping Sauce (recipe from the book below)

    1 tbsp fresh red chili, minced (again, I used the crispy chili pepper in oil)

    1/2 cup rice vinegar

    1 tsp salt

    1 tbsp sugar

    1 tsp garlic, minced

Instructions For Noodles:

Bring two cups of water to boil. Turn off heat and place rice noodles into the hot water for three to five minutes or until the noodles are soft, and cooked through, but not mushy. Rinse with cold water for thirty seconds. Drain well and set aside. Heat oil on medium-high heat in a large wok or skillet. Add garlic and stir fry for one minute.  Add onion and brown sugar. Sit fry for two to three minutes until the onion is soft. Add carrots, cabbage, chili sauce/chilis and soy sauce. Stir fry for five minutes. Add the noodles, mixing well and stir fry for three to five more minutes.  Serve immediately with sweet red chili dipping sauce and crushed peanuts if desired. Serves three to four. 

Instructions For Sweet Red Chili Dipping Sauce:

Into a small pot, add all ingredients and stir constantly over low heat, until the mixture thickens to a syrupy consistency. I somehow didn't cook this sauce and served it cold. Although it was thin and not syrup-y, I really liked it, so try it without cooking if you like. 

Carrot & Cabbage Noodles with Sweet Chili Sauce