Easy Gluten-Free Vegan Thai Fried Rice Noodles

  • PrepTime: 12 Mins
  • CookTime: 6 Mins
  • TotalTime: 18 Mins

Ingredient

  1. For the Marinade:
  2. 2 teaspoons cornstarch
  3. 3 tablespoons soy sauce (use wheat-free for gluten-free diets)
  4. 1 to 1 1/2 cups chicken pieces (bite-sized) or cubed tofu
  5. For the Noodles:
  6. 8 ounces rice noodles (dried thin, "rice stick")
  7. 3 to 4 cloves garlic (minced)
  8. 1 piece galangal (thumb-size, or ginger, sliced into matchstick-like pieces)
  9. 1 cup shiitake mushrooms (fresh, sliced)
  10. 1/2 cup stock (chicken or faux chicken stock for vegetarians)
  11. 1 bell pepper (orange or green, sliced into thin strips)
  12. 2 to 3 cups bean sprouts (fresh)
  13. 2 green onions (sliced)
  14. Handful coriander/cilantro (fresh)
  15. 2 1/2 tablespoons oil
  16. For the Stir-Fry Sauce:
  17. 2 tablespoons soy sauce (use wheat-free soy sauce for gluten-free diets)
  18. 1 teaspoon dark soy sauce (gluten-free diets substitute 1 tablespoon wheat-free soy sauce)
  19. 1 tablespoon fish sauce (vegetarians substitute 1 1/2 tablespoons soy sauce)
  20. 1 teaspoon sugar
  21. 1 tablespoon lime juice
  22. 1/4 cup stock (chicken or faux chicken/vegetable stock)
  23. 1 to 2 teaspoons chili sauce (or 1/2 to 3/4 teaspoon cayenne pepper, to taste)

Instruction

  1. Gather the ingredients. ​
  2. Mix together cornstarch with soy sauce until well combined.
  3. Marinate the chicken or tofu in the cornstarch-soy sauce mixture, coating all sides. Set aside.
  4. Gently boil rice noodles 5 to 10 minutes just until noodles are soft enough to eat but still firm and a little bit crunchy (they will finish cooking later).
  5. Drain and briefly rinse with cold water to keep from sticking. Set aside.
  6. In a small bowl, combine soy sauce, dark soy sauce, fish sauce, 1 teaspoon sugar, lime juice, 1/4 cup stock, and chili sauce.
  7. Stir well to dissolve sugar. Set aside.
  8. Heat a wok or large frying pan over medium-high heat. Add 2 tablespoons oil and swirl around; then add the garlic, galangal or ginger, chicken or tofu (together with the marinade), mushrooms, and a few tablespoons of stock. Stir-fry 5 minutes. When pan becomes dry, add a little more chicken stock, 1 to 2 tablespoons at a time.
  9. Add pepper and stir-fry another 1 to 2 minutes. Add the reserved noodles plus stir-fry sauce. Using two utensils, lift and turn the noodles or use a tossing motion, like tossing a salad. Keep the heat turned up. Stir-fry in this way until the sauce is well distributed throughout the noodles (1 to 2 minutes).
  10. Add bean sprouts, continuing to stir-fry another minute.
  11. Remove from heat and taste-test for salt and flavor, adding 1 tablespoon more fish sauce or soy sauce if not salty or flavorful enough. If too salty, add another squeeze of lime juice.
  12. To serve, lift noodles out of the wok or frying pan and mound in a bowl or serving platter. Sprinkle with the sliced green onion and chopped coriander/cilantro. A wedge of fresh lime squeezed over just before eating also is delicious.
  13. Enjoy!

Note

  1. For those who like it extra spicy, serve with more Thai chili sauce on the side.