Thai Stir-Fried Glass Noodles with Vegetables and Tofu: Light and Nutritious

Looking for a light and nutritious meal that’s packed with flavor? Try Thai Stir-Fried Glass Noodles with Vegetables and Tofu! This dish is not only delicious but also easy to make and perfect for a quick weeknight dinner.

Glass noodles, also known as cellophane noodles or bean thread noodles, are made from mung bean starch and are gluten-free. They have a wonderfully chewy texture and are a popular ingredient in South East Asian cuisine.

Ingredients:

• 200g glass noodles
• 100g firm tofu, cubed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 carrot, julienned
• 1 onion, sliced
• 3 cloves of garlic, minced
• 2 tablespoons of vegetable oil
• 2 tablespoons of soy sauce
• 1 tablespoon of oyster sauce
• 1 tablespoon of sugar
• 1/2 teaspoon of ground white pepper
• 1/4 cup of chopped scallions
• 1/4 cup of chopped cilantro
• Lime wedges for serving

Instructions:

1. Soak the glass noodles in hot water for about 10 minutes or until they are soft. Drain and set aside.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the garlic and onion and stir-fry until fragrant.
3. Add the tofu and stir-fry until golden brown. Push the tofu to one side of the wok and add the bell peppers, carrot, and drained glass noodles. Stir-fry for a few minutes.
4. In a small bowl, mix together the soy sauce, oyster sauce, sugar, and white pepper. Pour this sauce over the noodles and vegetables. Stir everything together until well combined.
5. Remove from heat and transfer to a serving dish. Garnish with chopped scallions and cilantro. Serve with lime wedges on the side.

This Thai Stir-Fried Glass Noodles with Vegetables and Tofu recipe serves 4 and is perfect for a light and nutritious meal. It’s a great way to get your protein and veggies in one delicious dish!

So next time you’re looking for a quick and easy dinner idea, give this recipe a try. You won’t be disappointed!