Thai Vegetable Noodles Recipe
Thai Vegetable Noodles Recipe photo by Taste of Home

Thai Vegetable Noodles Recipe

Publisher Photo
You can find rice noodles in the Asian section of your grocery store. Angel hair pasta or vermicelli can be substituted.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 2 teaspoons cornstarch
  • 1/2 cup coconut milk
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup water
  • 1/4 cup creamy peanut butter
  • 2 tablespoons rice vinegar
  • 5 teaspoons Thai chili sauce
  • 1 tablespoon minced fresh gingerroot
  • 4 ounces uncooked thick 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

Nutritional 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.

Directions

  1. In a small bowl, combine the cornstarch, coconut milk, soy sauce, water, peanut butter, vinegar, chili sauce and ginger until blended; set aside.
  2. 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.
  3. 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.
Originally published as Thai Vegetable Noodles in Weeknight Cooking Made Easy Annual 2005, p205

Nutritional 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.

Reviews for Thai Vegetable Noodles

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 19, 2012

We love this recipe. The first time I made it I used two bags of frozen stir fry veggies with asparagus, red pepper and snow peas. The next two times, I just used whatever vegetables I had on hand. We enjoyed the sauce almost as the recipe is written, I used chunky peanut butter. This one has been printed out and stuck to the stove hood for frequent use. No one here has complained that there was too much sauce. Since the rice noodles didn't have any package directions, I had to google how to prepare them. Cover with boiling water, let sit for five to ten minutes, stirring occasionally to prevent sticking, drain, rinse with cold water and add to skillet. You want the noodles slightly underdone so that they soak up the sauce - just toss them around for a minute or two after adding them to the sauce and vegetables. Asian folks like their noodles long, it is a sign of good luck. As I have four children, I broke mine up for both ease of stirring and ease of eating.

MY REVIEW
Reviewed Nov. 30, 2011

I agree with the previous reviewer that said there was too much sauce and it was a little too rich and creamy. I did like the flavor however, so I think I will make this recipe again but will cut back on the sauce and thin it out a bit next time.

MY REVIEW
Reviewed Jun. 3, 2011

Restaurant style. I added shrimp because I did not have asparagus!

MY REVIEW
Reviewed Sep. 17, 2010

My husband enjoyed this but I found it too rich and creamy. There was WAY too much sauce for the noodles.

MY REVIEW
Reviewed Nov. 6, 2008

To me, this dish tastes better when I use baby bok choy instead of asparagus

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