You can find rice noodles in the Asian section of your grocery store. Angel hair pasta or vermicelli can be substituted.
Thai Vegetable Noodles
Thai Vegetable Noodles
Prep Time
10 min
Cook Time
15 min
Yield
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
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.
Nutrition Facts
1-1/4 cups: 468 calories, 22g fat (8g saturated fat), 0 cholesterol, 1503mg sodium, 57g carbohydrate (12g sugars, 8g fiber), 15g protein.
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