Name: Thai Vegetable Noodles Recipe
Total time: 25 min
Yield: 4
Cuisine: Thai

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

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

How to make Thai Vegetable Noodles Recipe

Taste Of Home

Crawler

Thai

<p>You can find rice noodles in the Asian section of your grocery store. Angel hair pasta or vermicelli can be substituted. </p>

Vegetarian

Cornstarch

Coconut milk

Reduced Sodium Soy Sauce

Water

Creamy peanut butter

Rice vinegar

Thai Chili Sauce

Minced fresh gingerroot

Uncooked thick rice noodles

Fresh asparagus, trimmed and cut into 1 inch pieces

Fresh snow peas

Julienned sweet red pepper

Shredded Carrots

Sliced water chestnuts, drained

Chopped shallots

Sesame oil

Chopped dry roasted peanuts

In a small bowl, combine the cornstarch, coconut milk, soy sauce, water, peanut butter, vinegar, chili sauce and ginger until blended; set aside.

step 1

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.

step 2

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.

step 3