Savory Thai Noodles With Seared Brussels Sprouts
Published September 24, 2019
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE SAUCE
⅓ cup tamari sauce
⅓ cup packed brown sugar
3 tablespoons white miso
3 tablespoons tomato paste
2 tablespoons tamarind concentrate
1 teaspoon red-pepper flakes
FOR THE NOODLES
8 ounces Thai rice noodles
3 tablespoons plus 1 teaspoon coconut oil
1 bunch (6 to 8) scallions, trimmed
Kosher salt
8 ounces trimmed brussels sprouts, shredded or quartered
4 cloves garlic, minced
2 cups loosely packed cilantro leaves and thin stems
4 ounces mung bean sprouts (optional)
½ cup salted roasted peanuts, lightly cracked in a mortar or coarsely chopped
1 red chile, such as Fresno, thinly sliced (optional)
4 lime wedges, for serving
Nutritional analysis per serving (3 to 4 servings)
88 grams carbs; 595 calories; 5 grams monosaturated fat; 4 grams polyunsaturated fat; 11 grams saturated fat; 22 grams fat; 8 grams fiber; 2051 milligrams sodium; 17 grams protein; 27 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the sauce: In a blender or bowl, combine all the ingredients and mix until smooth. It should be thick but pourable like barbecue sauce; add water as needed to thin it out.
- Step 2
Cook noodles for stir-frying according to the package directions; they should be slightly underdone. After draining, rinse well with cold water to stop the cooking. Toss noodles in 1 teaspoon coconut oil to prevent sticking.
- Step 3
Cut scallions: Thinly slice the white parts, and cut the pale and dark green parts into 1-inch lengths.
- Step 4
Heat a wok or large nonstick skillet over high. Add 2 tablespoons coconut oil and sprinkle in salt. Add brussels sprouts and sear, tossing occasionally, until browned and cooked through, about 5 minutes. Remove from the pan and set aside.
- Step 5
In the same pan over high heat, heat remaining 1 tablespoon coconut oil. Add scallions and cook, stirring often, just until wilted, about 2 minutes. Add garlic, stir, then pour in about half the sauce and stir until bubbling.
- Step 6
Add noodles and cook, tossing in the sauce until cooked through, about 2 minutes. Add the remaining sauce, cooked brussels sprouts, cilantro and bean sprouts, if using; toss to coat and heat through.
- Step 7
Divide among plates. Garnish with peanuts, chile and lime wedges (if using) and serve immediately.
Private Notes
Comments
Delicious, plenty of sauce for extra noodles. Tamarind concentrate was not available; Google search suggested lime juice which worked very well.
This is unique and delicious. As made it was overly sweet, but next time I will cut the brown sugar by at least 1/3. Other wise easy steps and tasty.
Despite the fact that I halved the sugar per suggestions here, I found this cloyingly sweet. Perhaps eliminate the sugar altogether?
4 tbsp brown sugar
Delicious! I replaced the tamarind with a tablespoon of gochujang and used maple syrup instead of brown sugar and it was wow! Added carrots and purple cabbage as toppings instead of sprouts and marinated air fried tofu!
Made exactly as written, the sauce was disappointing and lacked balance, too much tamarind? Too much tomato paste? It was so far from the expected “loosely based on pad Thai” palate that it’s not even worth using the ingredients tweaking and trying again.