Stir Fry with Sourdough Crisps
A Thai-inspired stir fry dish topped with crispy sourdough bits. This recipe offers a delightful combination of textures and flavors.
Ingredients
- ●1 cup Sourdough breadcut into bite-sized cubes
- ●2 tablespoons Vegetable oil
- ●8 oz Chewy Thai rice stick noodlescooked according to package instructions
- ●1 cup Stir-fry vegetables (bell peppers, carrots, broccoli)
- ●2 tablespoons Sour tamarind pastemixed with 2 tablespoons water
- ●1 tablespoon Soy sauce
- ●1 tablespoon Sugar
- ●to taste Salt
- ●chopped Fresh cilantrofor garnish
Instructions
- 1
Heat oil in a large skillet or wok over medium-high heat.
- 2
Add the stir-fry vegetables and cook until they start to soften.
- 3
Add the cooked noodles to the skillet and stir to combine with the vegetables.
- 4
In a small bowl, mix the tamarind paste with water and add to the skillet.
- 5
Stir in the soy sauce, sugar, and salt to taste.
- 6
Cook for an additional 2-3 minutes, until the sauce has thickened.
- 7
Meanwhile, heat about 1/2 inch of oil in a separate skillet over medium heat.
- 8
Add the sourdough bread cubes to the skillet and cook until crispy and golden brown.
- 9
Remove the sourdough crisps from the oil with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
- 10
To serve, place the noodle mixture on a plate and top with sourdough crisps and chopped cilantro.