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Thai Vegetable Noodles Recipe

Photo by: Taste of Home

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You can find rice noodles in the Oriental section of your grocery store. Angel hair pasta or vermicelli can be substituted.

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4 Servings
Prep/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.
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.

Nutritional Analysis: 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.

Thai Vegetable Noodles published in Weeknight Cooking Made Easy Annual 2005, p205

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