For the sauce heat a small skillet or saucepan over medium heat and add the peanut oil. Add the Thai chiles, garlic, and ginger and stir-fry 1 minute. Add the remaining ingredients and bring to a simmer.
Reduce the heat to low and cook, stirring often, 5 minutes. Remove from the heat.
For the noodles fill a medium pot about halfway with cold water and bring to a boil. Remove from the heat and add the noodles, submerging completely. Cover and let stand 10 minutes, until the noodles are soft but still slightly firm. Drain.
Meanwhile, heat a wok (or deep skillet) over medium heat and add the peanut oil. Add the scallions, bok choy, and bell pepper and stir-fry until crisp-tender, 3 minutes. Add the drained noodles and sauce and toss to combine.
Transfer the noodle mixture to a serving bowl and top with carrot, cucumber, and cilantro. Serve right away. (Alternatively, divide the noodle mixture among individual bowls and pass the toppings at the table.)
A spicy sweet-and-sour sauce, tender rice noodles, and crunchy fresh vegetables combine for a quick and easy flavor-packed dish. Serve it as a side for four or light dinner for two.
The Thai-inspired sauce uses tamari, a Japanese soy sauce without wheat byproducts. If you’re not concerned about gluten, regular soy sauce will work fine. Fish sauce is common in Southeast Asian cuisine. Despite its pungent aroma, it adds a pleasant savory, salty taste to the dish. (No additional sodium needed.)
While many Thai dishes include only sugar for the sweet ingredient, here, honey provides a little thicker texture. The sauce, however, is still minimal, simply coating the noodles, not covering them.
Bok choy is readily available in Asian markets or the produce section of most supermarkets. This nutritious variety of Chinese cabbage doesn’t form heads. Instead, it grows in long stalks with dark green, elongated leaves. Baby bok choy has tender leaves and small, crisp stalks—perfect for stir-fries.