How to make Thai noodles change color | Thai sizzler with color changing noodles| Yummylicious

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is a great source of protein and has a nutty flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat profile.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are nut-free and still add crunch.

Step 1: Saute the diced red, yellow, and green bell peppers along with diced onions in 1/2 Tbsp oil and 1 Tbsp butter until soft. Add salt and pepper to taste. Stir in boiled corn kernels and green peas, and sauté until all veggies are cooked and slightly charred.

Step 2: For the baby corn, sauté halved baby corn in 1 tsp oil and 1/2 Tbsp butter until the base turns slightly brown, seasoning with salt and pepper.

Step 3: Fry the tofu in 2 Tbsp oil until crunchy on the outside and soft on the inside. Remove and prepare the hot sauce by sautéing finely chopped onion and garlic, then adding soy sauce, Thai sriracha sauce, water, brown sugar, and a slurry made from corn flour and water. Reduce until thick, then add fried tofu to the sauce.

Step 4: Chop red cabbage and boil in 2 cups of water for 10 minutes. In another bowl, soak rice noodles in boiling hot colored water for 20-50 minutes as per package instructions. Toss noodles in salt and pepper, avoiding any acidic content.

Prepare a sizzling plate by heating it for 15-20 minutes. Assemble the dish with hot ingredients: place shredded cabbage, sautéed baby corn, tofu with hot sauce, boiled carrots, sautéed veggies, and noodles. Garnish with basil, fresh coriander, and serve with a lemon wedge.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens