Best Thai Vegetable Noodles Recipes

THAI VEGETABLE NOODLES

Thai Vegetable Noodles image

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

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 17

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

Steps:

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 : Calories 468 calories, Fat 22g fat (8g saturated fat), Cholesterol 0 cholesterol, Sodium 1503mg sodium, Carbohydrate 57g carbohydrate (12g sugars, Fiber 8g fiber), Protein 15g protein.

SPICY THAI PEANUT VEGETABLE CURRY NOODLES

Spicy Thai Peanut Vegetable Curry Noodles image

Number Of Ingredients 12

Ingredients

1/2 cup Coconut Milk
1/2 cup Peanut Butter
1 tablespoon Thai Red Curry Paste
2 tablespoons Hoisin Sauce
1 tablespoon Brown Sugar
1 tablespoon Sriracha Plus More to Taste
1 tablespoon Soy Sauce
1/4 teaspoon Ginger
2 tablespoons Seseme Oil
1 package Extra Firm Tofu, Cubed Into 1/2 inch Dice
2 Sweet Potatoes, Medium (Optional)
1 pound Sugar Snap Peas

Steps:

In the bowl of a food processor, combine the coconut milk, peanut butter, red curry paste, hoisin sauce, brown sugar, sriracha, soy sauce, and ginger. Pulse to combine until smooth. Season to taste with more soy sauce and sriracha. Set aside.
Heat the oil in a large pan or wok over medium-high heat. Add the tofu and sweet potatoes to the pan and saute, stirring frequently, until sweet potatoes are tender, about 8-10 minutes.
Stir the sugar snap peas into the pan and saute or a minute or two, until bright green.
Add in the noodles and saute until heated through.
Stir the sauce into the pan and cook for a few minutes to heat through, stirring frequently. Serve with more hot sauce at the table.