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Thai Vegetable Noodles

Thai Vegetable Noodles

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

25 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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Directions

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  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.

Footnotes

  • 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

Read all reviews 12
  1. 17 Ratings

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Most helpful positive review

Really good! I made quite a few changes though. I added soy to taste, which turned out to be about 2.5 tbsp. I used crunchy peanut butter instead, doubled the chili sauce, added in a bit of shre...

Most helpful critical review

I would only add soy 'to taste' - using the exact amount makes this dish way too salty. Next time I'll try non-salt peanut butter & soy as a flavor as needed.

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I would only add soy 'to taste' - using the exact amount makes this dish way too salty. Next time I'll try non-salt peanut butter & soy as a flavor as needed.

Really good! I made quite a few changes though. I added soy to taste, which turned out to be about 2.5 tbsp. I used crunchy peanut butter instead, doubled the chili sauce, added in a bit of shre...

I enjoyed this dish, but made a few changes - first and, in my opinion, most importantly, I reduced the soy sauce to about 1 1/2 tbsp and added a bit more water and chili sauce. I also omitted ...

Too salty, not spicy enough, too much peanut flavor for my taste.

Loved the matsuki (glass) noodles, but the sauce was too salty. This recipe is also not spicy enough for my taste.

My husband and I love this recipe, although we changed a few things...no cornstrach, no coconut milk, and we add our favorite veggies, whatever is in season. This goes great with the thai bbq c...

This turned out great! I'll definitely make it again.

I left out the cornstarch (it didn't seem to need it)and added minced garlic to the sauce. I doubled the noodles and I used sugar snap peas instead of snow peas and cooked them with the aspara...

not bad I used pad thai rice noodles and sriracha chili garlic sauce as well as a splash of sriracha hot chili sauce also added chicken and shredded cabbageand was warm on the toung but not ove...

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