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Thai Vegetable Noodles

 Thai Vegetable Noodles
You can find rice noodles in the Asian 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 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

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.

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.
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.