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Thai Vegetable Noodles

SUBMITTED BY: Taste of Home Test Kitchen

"You can find rice noodles in the Oriental section of your grocery store. Angel hair pasta or vermicelli can be substituted."
RECIPE RATING:
The reviewer gave this recipe 6 stars. This recipe average a 3.2 star rating.
Read Reviews (5)
PREP TIME  10 Min
COOK TIME  15 Min
READY IN  25 Min

SERVINGS

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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 wine vinegar
  • 1 teaspoon Thai chile sauce
  • 1 tablespoon minced fresh ginger root
  • 4 ounces uncooked Asian 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 (8 ounce) can sliced water chestnuts, drained
  • 1/4 cup chopped shallots
  • 1 tablespoon sesame oil
  • 1/4 cup chopped dry roasted peanuts

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.

FOOTNOTE

  • Nutritional Analysis: 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.
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 4, 2006 by MoriAnna
I would only add soy 'to taste' - using the exact amount makes this dish way too salty. Next... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2007 by STEVE GOLIEB
It tasted great, but when i added the sauce to the noodles it had a horrible consistency. may... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 19, 2008 by Coco
Definitely use soy sauce to taste. I would only put in 2 tablespoons to start. Great recipe... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 20, 2008 by SHARIERICE
My husband and I love this recipe, although we changed a few things...no cornstrach, no... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2007 by Dianemwj
I left out the cornstarch (it didn't seem to need it)and added minced garlic to the sauce. I... MORE


 
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