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THAI POT NOODLES
- Natasha Kanade
- January 27, 2022
- Easy
- Servings - 1
- Calories - 139
Nutrients
- Protein - 5.2g
- Fats - 3.3g
- Carbs - 23.5g
- Fiber - 3.2g
Ingredients:
- Whole wheat/gluten free/quinoa noodles- 20g
- Bean sprouts (moong) 10g
- Carrots (julienne) 20g
- Bell peppers( yellow, red) (sliced)- 25g
- Tofu/ cottage cheese (match box size) 20g
- Lemon grass (sliced) ½ stalk
- Thai chill split-2-3
- Oil- ½ teaspoon (2g)
- Salt- to taste
- Coriander leaves chopped- 1 tablespoon
Notes:
- The number of ingredients can change as per the number of people being served.
- If you like you can change the style and make modifications to the mentioned ingredients and recipe.
Directions:
- Cook noodles in boiling water until tender and drain using colander Heat oil in a wok over high heat, add lemon grass, Thai chilies and cook till it is fragrant.
- Boil the vegetables and once tender separate the vegetable stock. Add carrots, bell peppers then add tofu, bean sprouts, salt and cook.
- Add noodles and vegetable stock to the wok and sauté everything for 2-3 minutes.5Garnish with coriander and serve hot.