Tonight I wanted a noodle side that would pair nicely with the beef satays I was preparing. I ended up with these Sweet Chili Thai Noodles — a simple, flavorful rice noodle dish with a sweet, tangy chili sauce and fresh cilantro. The flavors came together very well; it had a pleasant heat that was a bit strong for the youngest kids, but they kept coming back for more.
Sweet Chili Thai Noodles
Ingredients
- 1 package of rice noodles (cooked according to instructions on the package)
- 1 tbsp oil
- 1 yellow pepper , thinly sliced
- 1 carrot , thinly sliced
- 1/3 cup water
- 1/3 cup vinegar
- 1/4 cup sugar
- 1 tsp crushed garlic
- 1 tsp slivered ginger root
- 1 or 1/2 tsp dried chilis (hot or medium hot – your choice!)
- 2 tbsp ketchup
- 1/2 cup chopped cilantro
Instructions
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Prepare the rice noodles according to the package directions, then drain and set aside so they are ready to add to the sauce.
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In a large skillet or wok, heat the oil over medium-high heat until shimmering but not smoking.
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Add the thinly sliced yellow pepper and carrot. Stir-fry for about one minute, just until they begin to soften but still retain some crunch.
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Pour in the water, vinegar and sugar, then add the crushed garlic, slivered ginger and the chilis (or dried chilis). Stir well and bring the mixture to a gentle boil so the sugar dissolves and a sauce forms.
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Lower the heat to a simmer after 3–4 minutes. Add the ketchup, mix, then fold in the cooked noodles, tossing or stirring gently so the noodles are evenly coated with the sauce.
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Remove the pan from the heat and stir in the chopped cilantro just before serving to preserve its fresh aroma and color.
Tips and Variations
Adjust the chili level to suit your family: use milder dried chilis or reduce the amount to make the dish less spicy. For more texture and protein, toss in cooked shrimp, thinly sliced chicken or a handful of roasted peanuts before serving. If you prefer a slightly richer sauce, add a splash of soy sauce or a teaspoon of toasted sesame oil at the end.
Rice noodles can stick together if left to stand; toss them with a little neutral oil after draining if you need to wait before adding them to the sauce. This recipe works well as a side for grilled meats or as part of a larger Thai-inspired spread.
Leftovers keep well in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water to loosen the noodles, stirring until warmed through.