Print Options

Back to Thai Vegetable Noodles »

Include these items:

Select reviews»

Taste of Home Logo

Thai Vegetable Noodles

Thai Vegetable Noodles
You can find rice noodles in the Oriental section of your grocery store. Angel hair pasta or vermicelli can be substituted.
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 2 teaspoons cornstarch
  • 1/2 cup coconut milk
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup water
  • 1/4 cup creamy Jif® Peanut Butter
  • 2 tablespoons rice vinegar
  • 5 teaspoons Thai chili sauce
  • 1 tablespoon minced fresh gingerroot
  • 4 ounces uncooked Asian rice noodles
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 cups fresh snow peas
  • 1 cup julienned sweet red pepper
  • 1 cup shredded carrots
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/4 cup chopped shallots
  • 1 tablespoon sesame oil
  • 1/4 cup chopped dry roasted peanuts

Directions

  • In a small bowl, combine the cornstarch, coconut milk, soy sauce,
  • water, peanut butter, vinegar, chili sauce and ginger until blended;
  • set aside.
  • Cook noodles according to package directions. Meanwhile, in a large
  • skillet, saute the asparagus, snow peas, red pepper, carrots, water
  • chestnuts and shallots in oil for 5-8 minutes or until crisp-tender.
© Taste of Home 2009 Tasteofhome Logo

2 of 2

Thai Vegetable Noodles (continued)

Directions (continued)

  • Stir soy sauce mixture and stir into skillet. Bring to a boil; cook
  • and stir for 2 minutes or until thickened. Drain noodles; add to
  • vegetable mixture and stir to coat. Sprinkle with peanuts. Yield: 4
  • servings.
Nutrition Facts: 1-1/4 cups equals 468 calories, 22 g fat (8 g saturated fat), 0 cholesterol, 1,503 mg sodium, 57 g carbohydrate, 8 g fiber, 15 g protein.
© Taste of Home 2009 Tasteofhome Logo