Sweet and Hot Vegetable Noodles

Preparation info
  • Serves


    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

This noodle dish has the colour of fire, but only the mildest suggestion of heat. Ginger and plum sauce give it its fruity flavour, while lime adds a delicious tang.


  • 130 g/ oz dried rice noodles
  • 30 ml/2


  1. Cook the noodles in a large pan of boiling water, following the instructions on the packet. Meanwhile, heat the oil in a wok or large frying pan and stir-fry the ginger and garlic for 2–3 minutes over a medium heat, until golden.
  2. Drain the noodles and set them aside. Add the bamboo shoots to the wok, increase the heat to high and stir-fry for 5 minutes. Add the