Thai Vegetable Noodles Food

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SPICY THAI STEAK AND VEGETABLE STIR FRY



Spicy Thai Steak and Vegetable Stir Fry image

Ramen noodles and colorful vegetables make steak and cabbage a simple stir fry that is on the table in no time. Serve it with chop sticks and they'll think you ordered take out!

Provided by Audrey Ansell

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 17

1 ½ cups water
2 (3 ounce) packages beef flavored ramen noodles
½ cup beef broth
2 tablespoons Thai chili peanut sauce
1 tablespoon soy sauce
⅛ teaspoon ground ginger
1 tablespoon olive oil
¾ pound beef top round steak, cut into 1/4-inch strips
1 tablespoon olive oil
½ carrot, cut into matchsticks
1 stalk celery, thinly sliced
3 green onions, thinly sliced
¼ cup thinly sliced red bell pepper
2 cups shredded cabbage
1 cup bean sprouts
4 fresh mushrooms, thinly sliced
salt and pepper to taste

Steps:

  • Bring the water to a rolling boil over high heat. Once the water is boiling, stir in the ramen noodles with only 1 seasoning packs, and return to a boil. Cook until the noodles are tender, stirring occasionally, about 3 minutes. Drain well in a colander set in the sink. Whisk the beef broth, peanut sauce, soy sauce, and ground ginger together in a bowl; set aside.
  • Heat 1 tablespoon olive oil in a large skillet. Stir in the steak; cook and stir until the steak is no longer pink, 3 to 5 minutes. Remove the meat from the pan and set aside. Heat the remaining 1 tablespoon olive oil in the same skillet. Stir in the carrot, celery, green onion, and bell pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Add cabbage, bean sprouts, and mushrooms. Stir in the sauce. Cover and cook until the vegetables are tender, about 3 minutes.
  • Toss in the cooked ramen noodles and steak. Season with salt and pepper, and serve in bowls.

Nutrition Facts : Calories 408.8 calories, Carbohydrate 34.9 g, Cholesterol 51.9 mg, Fat 17.5 g, Fiber 3.5 g, Protein 28.1 g, SaturatedFat 4.5 g, Sodium 873.2 mg, Sugar 4.6 g

SPICY THAI CHICKEN AND VEGGIE NOODLES



Spicy Thai Chicken and Veggie Noodles image

This Spicy Thai Chicken and Veggie Noodles is super quick to prepare and ready in just 30 minutes from start to finish! The best and easiest way to make Thai style noodles, loaded with veggies and chicken. Perfect for a busy weeknight!

Provided by Joanna Cismaru

Categories     Dinner     Lunch     Main Course

Time 30m

Number Of Ingredients 17

12 ounce Asian style noodles (like rice noodles)
1 tablespoon sesame oil
6 ounce mushrooms (cleaned and sliced, I used cremini mushrooms)
1 red bell pepper (sliced)
1 green bell pepper (sliced)
4 cloves garlic (minced)
2 cups chicken breast (cooked , cut in small pieces)
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
4 green onions (chopped)
1/4 cup peanuts (chopped)
1 cup chicken broth (low sodium)
1/2 cup soy sauce (low sodium)
3 tablespoon brown sugar
1 tablespoon Sriracha sauce (or any other hot sauce)
1 teaspoon red chili paste
1 teaspoon ginger (minced)

Steps:

  • Cook noodles: Cook the Asian style noodles according to package directions.
  • Make the sauce: Whisk all the sauce ingredients together in a medium size bowl and set aside.
  • Saute the veggies: Heat the sesame oil in a skillet over medium-high heat. Add the sliced mushrooms to the skillet and cook for about 5 minutes or until the mushrooms begin to brown, stirring them occasionally. Once the mushrooms have browned, add the sliced peppers and garlic and cook for an additional 3 minutes until the peppers begin to soften.
  • Finish the noodles: Add the chopped chicken to the skillet and toss everything together, then pour the sauce and stir. Cook for 2 more minutes until the sauce comes to a boil. At this time you can taste and season with salt and pepper if needed. Add cooked noodles and toss everything together. The noodles will absorb all the extra sauce.
  • Garnish and serve: Garnish with chopped green onions and peanuts.

Nutrition Facts : Calories 603 kcal, Carbohydrate 91 g, Protein 32 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 59 mg, Sodium 1529 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving

VEGETARIAN PAD THAI



Vegetarian Pad Thai image

No meat? No problem! This recipe hits all the sweet, sour and umami notes of the classic dish. It also comes together very quickly once you get the heat going. As such, be sure to have all your ingredients cut and measured and your sauce mixed before you start cooking.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 16

5 ounces flat rice stick noodles (linguine size)
2 tablespoons packed brown sugar
2 tablespoons tamarind paste or tamarind concentrate (see Cook's Note)
1 to 3 tablespoons sriracha (depending on desired heat level)
1 tablespoon lime juice
1 tablespoon low-sodium soy sauce
2 tablespoons vegetable oil
1 cup cubed extra-firm tofu (1-by-1/2-inch cubes)
1 shallot, thinly sliced
1 large egg, lightly beaten
1/2 red bell pepper, cut into thin strips
1 cup mung bean sprouts
3 thin scallions, cut diagonally into 1-inch pieces (see Cook's Note)
1/4 cup roasted peanuts, chopped
1/4 cup fresh cilantro leaves
Lime wedges, for serving

Steps:

  • For the noodles: Cook the noodles according to the package instructions.
  • For the sauce: Stir together the brown sugar, tamarind, sriracha, lime juice and soy sauce in a small bowl until well combined.
  • For the stir fry: Heat the oil in a large nonstick skillet over medium heat. Add the tofu and shallots and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu and shallots to the side, allowing the excess oil to drip down into the middle of the skillet.
  • Add the beaten egg to the middle of the skillet and cook, stirring occasionally and chopping to break it up, until cooked through, about 30 seconds. Add the peppers and cook just to soften slightly, about 2 minutes. Add the cooked noodles, bean sprouts, scallions and sauce to the skillet. Combine the tofu and egg into the ingredients and stir-fry, coating the ingredients with the sauce, and simmer to thicken, 3 to 5 minutes.
  • Pile the stir fry onto a serving plate and top with the peanuts and cilantro. Serve immediately with lime wedges.

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

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.

VEGETARIAN PAD THAI



Vegetarian Pad Thai image

This is a simple pad thai loaded with crisp vegetables and zesty flavor. It's quick, simple, and fresh-tasting. -Colleen Doucette, Truro, Nova Scotia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

6 ounces uncooked thick rice noodles
2 tablespoons packed brown sugar
3 tablespoons reduced-sodium soy sauce
4 teaspoons rice vinegar
2 teaspoons lime juice
2 teaspoons olive oil
3 medium carrots, shredded
1 medium sweet red pepper, cut into thin strips
4 green onions, chopped
3 garlic cloves, minced
4 large eggs, lightly beaten
2 cups bean sprouts
1/3 cup chopped fresh cilantro
Chopped peanuts, optional
Lime wedges

Steps:

  • Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice., In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir 2 minutes. Remove from pan., Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine. Top with cilantro and, if desired, peanuts. Serve with lime wedges.

Nutrition Facts : Calories 339 calories, Fat 8g fat (2g saturated fat), Cholesterol 186mg cholesterol, Sodium 701mg sodium, Carbohydrate 55g carbohydrate (15g sugars, Fiber 4g fiber), Protein 12g protein.

THAI VEGETABLE NOODLE SOUP



Thai Vegetable Noodle Soup image

This recipe requires just one pot and 25 minutes. With lots of veggies and plenty of Thai spices, this brightly flavored Thai noodle soup is both colorful and comforting.

Categories     Soups & Stews/">Soups & Stews

Time 25m

Number Of Ingredients 13

½ cup thinly sliced scallions (green onions)
2 tablespoons Thai Spice Blend
4 cups low-sodium vegetable stock or water
1 cup 1-inch pieces green beans
1 cup thinly sliced carrots
4 oz. dry brown rice noodles
1 cup snow peas, trimmed and halved crosswise
1 cup 1-inch broccoli and/or cauliflower florets
1 baby bok choy, cut into 1-inch pieces
1 cup unsweetened, unflavored plant milk
3 tablespoons lime juice
⅛ teaspoon sea salt
4 to 6 fresh basil leaves, torn into pieces

Steps:

  • In a large saucepan combine scallions, Thai Spice Blend, and ¼ cup water. Cook over medium 2 minutes. Add stock, green beans, and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Add noodles, snow peas, broccoli, and bok choy; simmer 5 to 7 minutes more or until noodles are cooked. Add milk; cook 1 minute. Stir in lime juice and salt. Garnish with basil.

RAINBOW VEGETARIAN PAD THAI WITH PEANUTS AND BASIL



Rainbow Vegetarian Pad Thai with Peanuts and Basil image

Rainbow Vegetarian Pad Thai with a simple five ingredient Pad Thai sauce - adaptable to any veggies you have on hand! So easy and delicious!

Provided by Pinch of Yum

Categories     Dinner

Time 15m

Number Of Ingredients 15

4 ounces brown rice noodles (you can get stir-fry type noodles or Pad Thai noodles - and usually that's half a box)
1 zucchini
1 red pepper
half a yellow onion
2 carrots
2 tablespoons oil
1 egg, beaten
1/2 cup peanuts, chopped
1/2 cup fresh herbs like cilantro, green onions, and basil, chopped
3 tablespoons fish sauce or vegan fish sauce substitute
3 tablespoons brown sugar (or sub another sweetener)
3 tablespoons chicken or vegetable broth
2 tablespoons white vinegar
1 tablespoon soy sauce
1 teaspoon chili paste (sambal oelek)

Steps:

  • Place the uncooked noodles in a bowl of cold water to soak. Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces (or spiralize them, too, if they're big enough).
  • Shake up the sauce ingredients in a jar.
  • Heat a tablespoon of oil over medium high heat. Add the veggies - stir fry with tongs for 2-3 minutes or until tender-crisp (if they are not spiralized, they might need longer). Be careful not to overcook them - they'll get soggy and heavy. Transfer to a dish and set aside.
  • Add another tablespoon of oil to the pan. Drain the noodles - they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg - pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.
  • Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.

Nutrition Facts : Calories 333 calories, Sugar 12.1 g, Sodium 2067.3 mg, Fat 16.3 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 39.9 g, Fiber 3.4 g, Protein 6.9 g, Cholesterol 46.5 mg

THAI VEGETABLE NOODLE OMELETTE



Thai Vegetable Noodle Omelette image

Perfect for students and using up any leftover vegetables in the fridge.

Provided by jordanpmills

Time 30m

Yield Serves 2

Number Of Ingredients 13

1 head of pak choi
1/2 onion
1/3rd red bell pepper
3 chesnut mushrooms
1 large carrot
1 thumbnail sized piece fresh root ginger
1/2 red chilli
1 clove garlic
small bunch fresh coriander
1 packet of instant noodles
4 eggs
1 tbsp vegetable oil
Soy sauce (to serve)

Steps:

  • Heat grill to medium/high heat.
  • Slice the carrot, onion, pepper and mushrooms thinly. Alternatively - use a stir fry vegetable kit. Separate the pak choi leaves.
  • Heat oil in a large frying pan.
  • Finely chop garlic, chilli, ginger & coriander, keeping the coriander separate and put to one side.
  • Add these to the pan with the vegetables over a high heat. Stir fry for 4-5 minutes or until carrots are almost cooked. Add pak choi and cook for a further 3-4 mins until pak choi stems are softened but still slightly crunchy.
  • Beat eggs together in a jug.
  • Cook instant noodles using water according to packet instructions. Do not add the flavouring sachet. Add cooked noodles to the pan with the vegetables, coriander and pour in eggs. Stir the mixture until egg is beginning to cook through, turn down heat and cook for 1 minute more.
  • Place frying pan under the grill for 4-5 minutes or until egg mixture is cooked through and the top is golden brown.
  • Serve with soy sauce to dip.

VEGETARIAN THAI STIR-FRY



Vegetarian Thai Stir-fry image

No-fail simple stir-fry from http://thaifood.about.com/od/quickeasythairecipes/r/stirfriedveggie.htm

Provided by plhedley

Time 25m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Combine all 'stir fry sauce' ingredients together in a cup or bowl. Stir well to dissolve the sugar. Taste-test the sauce, keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich taste of the coconut milk. Adjust these flavors to suit your taste, adding more lime juice if too sweet or salty (note that it will be less salty when combined with the vegetables).
  • Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the shallot/onion, garlic, ginger, and chili. Stir-fry 1-2 minutes, then add the carrot, mushrooms, and cauliflower (if using). Also add 1/4 of the stir-fry sauce. Continue stir-frying 2-3 minutes.
  • Add the broccoli and red pepper plus up to 1/2 of remaining stir-fry sauce, enough to gently simmer vegetables in the sauce (about 2 minutes). Note: this is a 'saucy' stir-fry that is never dry - the sauce is meant to flavor the rice or noodles it is served with.
  • Finally add the bok choy or Chinese cabbage. Add more of the stir-fry sauce as needed, enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked but still bright green with some crispness (2-3 minutes more).
  • Remove from heat and do one last taste-test. If not salty enough, add a little more fish or soy sauce. If too salty or sweet, add another squeeze of lime juice. Add more sugar or chili if desired. Top with fresh basil and serve over Thai jasmine-scented rice. Or, to bring out the coconut flavor, serve with Thai Coconut Rice. Note: Any leftover sauce can be stored for 1 week in a covered container in your refrigerator for future stir-fries.

EASY PAD THAI



Easy Pad Thai image

This easy recipe for pad Thai noodles will be a hit with the whole family. The flavorful noodle dish can be made with chicken or shrimp.

Provided by Darlene Schmidt

Categories     Dinner     Entree     Lunch     Pasta

Time 45m

Yield 3

Number Of Ingredients 22

For the Pad Thai Sauce:
1/3 cup chicken stock (good quality)
3 tablespoons rice vinegar (or white vinegar)
1 tablespoon lime juice
3 to 4 tablespoons brown sugar
2 tablespoons fish sauce
1 tablespoon soy sauce
1/4 teaspoon cayenne pepper
For the Pad Thai:
1 chicken breast (boneless and skinless, or 1 to 2 thighs, chopped into small pieces)
1 1/2 tablespoons soy sauce
8 ounces pad thai rice noodles (rice noodles)
2 to 3 tablespoons vegetable oil
3 to 4 cloves garlic (minced)
1 to 2 fresh red chilies (or green chilies, finely sliced)
1 teaspoon galangal ​(grated, or ginger)
10 to 15 medium shrimp (raw, shells removed)
1 egg
2 cups bean sprouts
4 green onions (sliced)
1 lime (cut into wedges, for serving)
1/3 cup dry roasted unsalted peanuts (chopped)

Steps:

  • Gather the ingredients.
  • Combine the chicken stock, rice vinegar, lime juice, brown sugar, fish sauce, 1 tablespoon soy sauce, and cayenne pepper in a cup or small bowl, stirring to dissolve the sugar. Set aside.
  • Place the chopped chicken in a bowl and toss with the 1 1/2 tablespoons soy sauce. Set aside.
  • Bring a large pot of water to boil. Add the rice noodles and cook approximately 6 minutes, or until soft enough to bend easily but still firm and a little crunchy when you try to eat it (undercooked by regular standards). Drain and rinse noodles briefly with cold water to keep them from sticking. Set aside.
  • Heat a wok or large frying pan over medium-high heat. Drizzle in the oil and swirl around. Add the garlic, chili, and galangal or ginger. Stir-fry 1 minute.
  • Add the chicken and stir-fry 2 minutes. Add the shrimp, continuing to stir-fry until they turn pink and chicken is opaque-about 2 to 3 minutes.
  • When pan becomes dry, add 1 to 2 tablespoons of the pad thai sauce-just enough to keep ingredients frying nicely.
  • Push the ingredients to the side of the pan (if the pan is dry, drizzle in a little oil). Crack the egg into the empty space and stir-fry quickly to scramble.
  • Add the drained noodles plus 3 to 4 tablespoons of the pad thai sauce. Using two utensils, lift and turn the noodles with the other ingredients. Continue in this way, adding more sauce every minute or two, until all the sauce has been added and noodles are chewy and a little bit sticky, 8 to 10 minutes.
  • Fold in the bean sprouts and green onion. Remove from heat and taste-test, adding more fish sauce or lime until the desired taste is achieved.
  • Portion out onto individual plates and add a lime wedge on the side. Top with a sprinkle of chopped peanuts.

Nutrition Facts : Calories 550 kcal, Carbohydrate 52 g, Cholesterol 150 mg, Fiber 5 g, Protein 31 g, SaturatedFat 3 g, Sodium 2034 mg, Sugar 21 g, Fat 26 g, ServingSize 2 to 3 servings, UnsaturatedFat 0 g

SPICY THAI NOODLES WITH VEGETABLES



Spicy Thai Noodles with Vegetables image

This makes an excellent side dish to go with main-dish stir fries or satays. Add meat to make a main dish. You can locate lemongrass and fish sauce in most Oriental markets.

Provided by PalatablePastime

Categories     Peppers

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

16 ounces rice noodles or 16 ounces rice vermicelli
2 cups mung bean sprouts
1 cup slivered carrot
8 scallions, cut into 1 inch pieces
1 yellow bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 stalk lemongrass, white part only,sliced thin
10 Thai chiles, stemmed and split (optional)
cooking oil
1/4 cup chopped peanuts
2 tablespoons chopped cilantro (coriander)
2/3 cup creamy peanut butter
4 tablespoons brown sugar
6 tablespoons soy sauce
4 tablespoons fish sauce
1/4 teaspoon ground cayenne pepper
1 teaspoon grated fresh ginger
2 limes, juice of

Steps:

  • Cook noodles in boiling water until tender; drain.
  • Mix ingredients for sauce in a bowl with a whisk until smooth; set aside.
  • Heat 2 tablespoons cooking oil in a wok or large skillet over high heat (add more oil as necessary during cooking).
  • Add lemongrass and Thai chiles and cook until fragrant.
  • Add carrot, scallions, and bell peppers and cook until carrot starts to become crisp-tender.
  • Add bean sprouts and cook 1-2 minutes more.
  • Add drained noodles to the pan and pour sauce over noodles.
  • Using two utensils, lift vegetables from bottom to integrate throughout noodles and mix well.
  • Garnish with chopped cilantro and chopped peanuts and serve with hot chili sauce (sriracha), if desired.
  • Cooking tip: you may cut noodles into smaller pieces after cooking with kitchen shears to make them easier to work with.

THAI STIR-FRIED NOODLES WITH VEGETABLES



Thai Stir-Fried Noodles With Vegetables image

These delicious Thai-style stir-fried noodles have a flavorful sauce and lots of vegetables. Feel free to add some chicken, shrimp, or tofu.

Provided by Darlene Schmidt

Categories     Entree     Dinner     Pasta

Time 27m

Yield 4

Number Of Ingredients 21

For the Stir-Fry:
5 to 8 ounces Chinese-style wheat noodles (or egg noodles)
2 to 3 tablespoons vegetable oil (for stir-frying)
4 cloves garlic (minced)
2 to 3 teaspoons grated galangal (or ginger)
1/4 cup chopped shallots (or purple onion)
1 carrot (sliced or cut into matchsticks)
5 to 8 shiitake mushrooms (sliced)
1 small head broccoli (cut into florets)
1 small red pepper (deseeded and sliced)
2 cups bean sprouts
Garnish: fresh basil or coriander (cilantro)
For the Stir-Fry Sauce:
3 tablespoons fresh lime juice (or more to taste)
3 tablespoons soy sauce (or more to taste)
3 tablespoons oyster sauce
3 tablespoons rice vinegar (or white wine vinegar)
1 tablespoon fish sauce (or more to taste)
1 1/2 to 2 teaspoons sugar (or more to taste)
1/4 tablespoon white pepper (available in most spice aisles)
1/2 to 3/4 teaspoon dried crushed chili (chili flakes or fresh-cut red chili; or more to taste)

Steps:

  • Gather the ingredients.
  • Boil the noodles in lightly salted water until al dente , leaning toward undercooked (you will be stir-frying them later, so avoid overcooking them now).
  • Drain and rinse with cold water to prevent sticking. Set aside.
  • Meanwhile, place all of the stir-fry sauce ingredients together in a cup or small bowl, and stir well to dissolve the sugar. Set aside.
  • Heat a wok or large frying pan over medium-high heat. Add the oil and swirl around, then stir-fry the garlic, galangal or ginger, and shallot for 1 minute.
  • Add the carrots plus 1 to 2 tablespoons of the stir-fry sauce. Stir-fry for 2 minutes, until the carrots soften slightly.
  • Add the mushrooms , broccoli, and red pepper, plus 3 to 4 more tablespoons of the stir-fry sauce. Continue stir-frying until the mushrooms and red pepper soften and the broccoli turns bright green but is still crisp, 3 to 4 minutes.
  • Add the noodles plus the remaining stir-fry sauce. Using 2 utensils, lift and turn the noodles in the pan to combine with the vegetables. Stir-fry in this way for 3 to 5 more minutes, or until you are happy with the softness and texture of the noodles.
  • During the last 1 minute of cooking time, fold in the bean sprouts.
  • Taste-test the noodles, adding up to 1 more tablespoon fish sauce or soy sauce if not salty or flavorful enough. If too salty for your taste or too sweet, add 1/2 to 1 tablespoon more lime juice. If too sour, add a little more sugar. More chile can be added if you prefer it spicier. Serve immediately in bowls or plates, topped with a sprinkling of fresh basil or coriander.

Nutrition Facts : Calories 270 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 6 g, Protein 9 g, SaturatedFat 1 g, Sodium 1415 mg, Sugar 9 g, Fat 12 g, ServingSize Serves 3 to 4, UnsaturatedFat 0 g

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  • Bring the mixture to a boil on high heat. Reduce the heat to low and cook for 3-4 minutes. Remove the pan from heat and set it aside. Pad Thai Sauce is ready.


EASY VEGAN PAD THAI (IN 30 MINUTES!) - FROM MY BOWL
Sauté over medium heat until translucent, about 3 minutes. Add in the red pepper and carrot and sauté until tender, about 3-5 minutes. Sauce: Push the veggies to one side of …
From frommybowl.com
5/5 (9)
Category Main
Cuisine American
Total Time 30 mins
  • Bring a large pot of water to a boil, then add the rice noodles and cook according to package instructions. Drain, but do not rinse.
  • In the meantime, pre-heat a nonstick skillet to medium-high heat. Add 2 tablespoons of water to the pan and use your hands to crumble the tofu into the skillet, then sprinkle the turmeric over the tofu. Use a spatula to combine and sauté, until the turmeric is evenly distributed and the scramble is a vibrant yellow color (3-5 minutes). Remove from the pan and set aside.
  • Veggies: Using the same pan, add an additional 1/4 cup (60 ml) water or oil to the pan along with the garlic and white portions of the green onion. Sauté over medium heat until translucent, about 3 minutes. Add in the red pepper and carrot and sauté until tender, about 3-5 minutes
  • Sauce: Push the veggies to one side of the pan and add the vegetable broth, sugar, tamari and sriracha to the pan. Mix until combined, then mix into the vegetables. In a small separate bowl, mix the cornstarch and 3 tablespoons of water, until no clumps remain. Once the sauce starts to bubble, add the cornstarch “slurry” to the saucepan and mix into the sauce. Let everything simmer for a few minutes, until the sauce begins to thicken noticeably.


THAI RED CURRY COCONUT NOODLES RECIPE - HOW TO MAKE CURRY ...
Add water, noodles, vegetables, half the cilantro leaves, and salt. Bring back to a boil over medium and cook, stirring frequently, until noodles are cooked, about 10 minutes.
From delish.com
Cuisine Thai
Category Vegan, Vegetarian, 30-minute Meals, Dinner
Occupation Senior Food Editor
Total Time 30 mins


18 VEG THAI NOODLE RECIPES | INDIAN STYLE THAI NOODLES

From tarladalal.com
Estimated Reading Time 8 mins


CRUNCHY THAI NOODLE SALAD | FOODTALK
This crunchy Thai noodle salad recipe is full of fresh flavor and veggies. Made with vermicelli noodles and a sweet & savory coconut milk dressing, it’s the perfect cold noodle salad, especially for summer! A nice, cold Thai noodle salad is my idea of a perfect summer dish.Loaded with crunchy vegetables like cucumber, carrots and bell peppers mixed with rice …
From foodtalkdaily.com
Servings 4-6
Total Time 30 mins


THAI PEANUT, VEGETABLE AND COCONUT NOODLES RECIPE - BBC FOOD
Add the curry paste and peanut butter and mix to combine. Then add the stock, fish sauce and brown sugar and bring to the boil. Place the noodles in a bowl and cover with boiling water. Leave for ...
From bbc.co.uk
Category Main Course


THAI VEGETARIAN RECIPES | 136 VEGETARIAN THAI FOOD | INDO ...
Thai vegetarian recipes | vegetarian Thai Food | Thai dishes | ... Thai Vegetarian Noodles. Thai noodles are equally tempting. The Thais believe that food must please the eye as well as the taste buds and take great care in having a contrast in coloour and texture along with the presentation of dishes. Noodles with Peanut Sauce is a classic example of this. It is a …
From tarladalal.com
Estimated Reading Time 8 mins


THAI-STYLE VEGETABLE RICE NOODLES RECIPE | MYRECIPES
Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. Place in a medium bowl. Add radishes and next 6 ingredients (through fish sauce); toss well.
From myrecipes.com
3.5/5 (6)
Total Time 35 mins
Servings 4
Calories 326 per serving


VEGAN PAD THAI WITH VEGGIE NOODLES & TOFU - BIANCA ZAPATKA
Heat the oil in a large skillet (or wok). Sauté the scallions, garlic, and ginger (optional), stirring constantly. Then transfer to a plate and set aside. Heat another tablespoon of oil in the same pan and fry the tofu from all sides until crispy. Then remove and set aside. Now fry the mushrooms for about 3-4 minutes.
From biancazapatka.com
5/5 (40)
Category Lunch & Dinner, Main Course, Pasta, Side Dish
Servings 4


THAI VEGETARIAN NOODLES RECIPE
Directions. Soak noodles in 8 cups cold water for 45 minutes. Drain in a colander and set aside. Heat olive oil in a large skillet over high heat. Add garlic and sauté, stirring, until lightly browned, about 1 minute. Add broccoli, onions, snow peas, celery, carrots, bell pepper and mushrooms, and stirfry for 1 minute.
From recipeland.com
4.8/5 (2)
Total Time 1 hr
Servings 8
Calories 138 per serving


VEGETARIAN PAD THAI NOODLES - SANDHYA'S KITCHEN - QUICK ...
This Vegetarian Pad Thai Noodles is all that you need for a quickie dinner today! {25 Min, Vegan, GF}. Its light, fresh and absolutely quick loaded with a bit of crunch from peanuts. Homemade Vegetarian Pad Thai no fish sauce recipe makes a fantastic weeknight dinner.. Sometime last year, in mid – September, I was lucky to actually shoot a set of oriental recipes …
From sandhyahariharan.co.uk
5/5 (2)
Total Time 25 mins
Category Lunch & Dinner
Calories 528 per serving


10 BEST THAI NOODLES VEGETARIAN RECIPES - YUMMLY
Thai Noodles Vegetarian Recipes 17,713 Recipes. Last updated Jan 29, 2022. This search takes into account your taste preferences. 17,713 suggested recipes. Red Curry Thai Noodles Eating You Alive. noodles, red curry paste, fresh ginger, yellow pepper, garlic cloves and 3 more. Thai Noodles Sunkissed Kitchen. tamari sauce, ginger, Sriracha, zucchini, avocado, …
From yummly.com


THAI VEGETABLE NOODLE RECIPES
Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice., In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir 2 minutes. Remove from pan., Reduce heat to medium. Pour …
From tfrecipes.com


VEGETARIAN THAI FOOD AND RESTAURANTS
Looking for vegetarian Thai food in Thailand? You’ve come to the right place. We took on the challenge of eating vegetarian Thai food (in Bangkok) for the entire month of July 2011, and here’s what we ate and where. Here are the useful vegetarian resources we’ve put together to help you eat delicious vegetarian Thai food in Thailand. Enjoy! The Vegetarian Thai Food …
From eatingthaifood.com


13 THAI NOODLE RECIPES | ALLRECIPES
We've compiled this top-rated selection of Thai noodle recipes, all submitted by our community of home cooks. Find authentic recipes that will transport you to Thailand, as well as Thai-inspired noodles that couldn't be easier to make. Browse on for pad Thai, drunken noodles, pad see ew, and more. Start Slideshow. 1 of 14. Pin Share. Facebook Tweet Email …
From allrecipes.com


10 BEST THAI NOODLES VEGETARIAN RECIPES | YUMMLY
Thai Noodles Vegetarian Recipes 17,729 Recipes. Last updated Jan 17, 2022. This search takes into account your taste preferences. 17,729 suggested recipes. Red Curry Thai Noodles Eating You Alive. cilantro, coconut milk, garlic cloves, onion, noodles, yellow pepper and 2 more. Thai Noodles Sunkissed Kitchen. SunButter Organic, Sriracha, rice wine vinegar, brown rice …
From yummly.co.uk


THAI RICE N NOODLE - BEACH STREET RESTAURANT - ZINGMYORDER
Thai Rice n Noodle, a traditional Thai cuisine, presents its customers with a wide variety of Asian food with a harmonious balance of textures, temperatures and flavors. The perfect combination of sweet, sour, salty, spicy and bitter makes our dishes wholesome and healthy. With our experienced and specialized chefs around you can be rest assured with the standard and …
From zingmyorder.com


THAI VEGETABLE NOODLES RECIPE: HOW TO MAKE IT - FOOD NEWS
30 Minute Better Than Takeout Thai Drunken Noodles…with all the summer vegetables. Quick-cooking, gluten-free rice noodles tossed in a sweet and spicy Thai sauce with lean chicken, zucchini, garden fresh bell peppers, carrots, and summer basil. Every bite is filled with saucy noodles, delicious vegetables, and hints of sweet basil.
From foodnewsnews.com


RECIPE THAI VEGETARIAN NOODLES :: IMPORTFOOD
Method for Thai Vegetarian Noodles. Soak noodles in 8 cups cold water for 45 minutes. Drain in a colander and set aside. Heat vegetable oil in a large skillet over high heat. Add garlic and saute, stirring, until lightly browned, about 1 minute. Add broccoli, onions, snow peas, celery, carrots, bell pepper & mushrooms, and stirfry for 1 minute.
From importfood.com


THAI MIXED VEGETABLE RECIPE - ALL INFORMATION ABOUT ...
Stir-Fried Mixed Vegetables Thai Style Recipe - Food.com best www.food.com. 3 tablespoons vegetable oil or 3 tablespoons peanut oil 1 piece gingerroot, peeled and finely chopped 4 garlic cloves, finely chopped 3 ⁄ 4 cup broccoli floret 1 ⁄ 2 cup snow peas 1 carrot, peeled and cut in match sticks 1 green pepper, deseeded and cut in strips 1 red pepper, deseeded and cut in …
From therecipes.info


THAI VEGETARIAN RECIPES - THAITABLE.COM
Enjoy great Vegetarian Thai food the way it's meant to be loved. Find Recipes. Vegetarian; Easy; Challenging; Most Popular; Our Favorite; Appetizer (1) Condiment (1) Sauce (2) One Dish Deal or Lunch (2) Snack (2) Salad (4) Soup (2) Main Course (11) Dessert (7) Drink (3) Recipe Component (2) Appetizer . Fried Tofu with Peanut Dipping Sauce. Tou Hu Tod. Fried tofu …
From thaitable.com


THAI VEGETABLE NOODLES RECIPES
2021-11-12 · Sesame Thai Rice Noodles with Vegetables • vegan recipe from heartbeetkitchen.com Find trusted recipes for eating healthy: The spruce zucchini noodles are an ideal choice when you are craving pasta, but want to skip. Rice noodles are a light and healthy alternative to heavy pastas and wonderful in stir fries, hot soups, and cold salads. …
From tfrecipes.com


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