Pa"dang" Hot Indo Thai Peanut Stirfry

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Indo Thai Peanut Stirfry w/ vegetables and (opt.) beef or chicken on Asian rice noodles with peanut sauce and bean sprouts.

Preparation time: 10 mins.
Cooking time: 20 mins.

Difficulty: Easy - for beginners
Serves: 4-6

Dietary guidance: v d 

Tags: main ยท


16 oz. pkg Asian rice noodles (med size)
(opt.) 1 lb. chicken or stir-fry beef - cut into bite-sized pieces
2 T. veg (or other) cooking oil
11.5 oz bottle Bangkok Padang (or other good) Peanut Sauce
9 oz. pkg. fresh bean sprouts

Vegetables (I use whatever I have on hand)
The followng mix was great:
Broccoli (2-3 c.) chopped
1/3 c. chopped onion
1/3 c. chopped red bell pepper
1 c. matchstick carrots
1/4 c. sliced mushrooms


Heat 1 1/2 qts. water until very warm but not boiling (or you can just use very hot tap water), Remove from heat and add rice noodles. Let sit in hot water for 15 mins. After 15 mins. drain and rinse noodles with cool water. Toss w/ a little oil and place in a warm place until ready to serve with stirfry. DO NOT boil rice noodles! They clump into a starchy mess if overdone.

Place oil and chicken in large skillet and cook until white (5 mins. or so), Add chopped vegetables except bean sprouts and cook an additional 7-8 minutes or until done to your liking, Stir in bottle of peanut sauce and 1/2 of sprouts, serve over rice noodles. Place fresh bean sprouts on top.

This recipe is hot (spicy) and can be toned down by adding 2 T. honey and and 2 T. lime to the sauce. We like it hot! :)


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