THAI VEGETABLE NOODLES
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
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.
THAI STIR-FRIED NOODLES WITH VEGETABLES
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
VEGETARIAN PAD THAI
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
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.
SPICY THAI NOODLES WITH VEGETABLES
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
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
Duplicated here from another website for easy access. These stir-fried noodles are made with a flavorful stir-fry sauce composed of lime juice, soy sauce, white pepper, and chili. This dish can be made vegetarian/vegan, or get creative and add your own choice of protein source (chicken, tofu, and shrimp are all delicious options). Note that although most Thai noodle dishes are made with rice noodles, there are also various Chinese-inspired Thai noodle dishes made with wheat or egg noodles, as in this recipe.
Provided by Spankie
Categories Thai
Time 27m
Yield 3-4 serving(s)
Number Of Ingredients 19
Steps:
- Boil noodles in lightly-salted water until 'al dente', veering on the side of undercooked (you will be stir-frying them later so avoid overcooking them now). Drain and rinse with cold water to prevent sticking. Set aside.
- Place all 'Stir-Fry Sauce' ingredients together in a cup, stirring well to dissolve the sugar. Set aside.
- Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then stir-fry the garlic, ginger, and shallot/onion 1 minute.
- Add the carrots plus 1-2 tablespoons of the stir-fry sauce you made earlier - enough to keep ingredients frying nicely. Stir-fry 2 minutes, until carrots soften slightly.
- Add the mushrooms, broccoli and red pepper, plus 3-4 more tablespoons of the stir-fry sauce. Continue stir-frying until mushrooms and red pepper soften and broccoli turns bright green but is still crisp (3-4 minutes).
- Now add the noodles plus 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 3-5 more minutes, or until you are happy with the softness/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 tablespoons fish sauce or soy sauce if not salty or flavorful enough. If too salty for your taste OR too sweet, add 1/ to 1 tablespoons more lime juice. If too sour, sprinkle over a little more sugar. More chili can be added if you prefer it spicier.
- Serve immediately in bowls or plates, topping with a sprinkling of fresh coriander or basil. More fresh bean sprouts can also be added as a topping. ENJOY!
Nutrition Facts : Calories 511.2, Fat 11.4, SaturatedFat 1.5, Sodium 2066.2, Carbohydrate 90.5, Fiber 8.9, Sugar 12, Protein 23.2
More about "thai vegetable noodles food"
VEGETARIAN THAI NOODLES (PAD SEE EW) | RECIPETIN EATS
From recipetineats.com
4.8/5 (6)Category Noodles, Stir FryCuisine Asian, ThaiTotal Time 15 mins
- Pour bowling water over noodles in a large bowl (or pot) and set aside for 5 minutes, and drain when ready.
- Mince the garlic straight into the wok with the oil. Place wok on high heat. As the oil is heating, the garlic will gradually heat too and infuse the oil with flavour.
- When the oil is hot and the garlic is starting to turn golden, add the onion and Chinese broccoli stems and stir fry for a couple of minutes until they start to char (you want the char grilled flavour).
THAI VEGAN - THAI - THAI FOOD, VEGAN FOOD, VEGAN THAI ...
From yelp.com
132 Yelp reviewsLocation 2400 Main St Ste B1 Santa Monica, CA 90405
TOP 20 THAI RECIPES WITH BROCCOLI, GARLIC, SOY SAUCE ...
From supercook.com
THAI VEGETABLE SPRING ROLLS - RECIPES 'R' SIMPLE
From recipesaresimple.com
VEGETABLE PAD THAI RECIPE - BBC FOOD
From bbc.co.uk
VEGETARIAN PAD THAI RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
PAD SEE EW (THAI STIR FRIED NOODLES) - RECIPETIN EATS
From recipetineats.com
THAI VEGETABLE NOODLE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
SHRIMP PAD THAI WITH VEGETABLE NOODLES - JESSICA GAVIN
From jessicagavin.com
10 BEST THAI NOODLES VEGETARIAN RECIPES - YUMMLY
From yummly.co.uk
THAI VEGETABLES - THAI RECIPES - THAI RECIPES
From cooking-thai-recipes.com
10 BEST THAI NOODLES VEGETARIAN RECIPES | YUMMLY
From yummly.co.uk
VEGAN PAD THAI WITH VEGGIE NOODLES & TOFU - BIANCA ZAPATKA
From biancazapatka.com
VEGETARIAN THAI NOODLES RECIPES - CREATE THE MOST AMAZING ...
From recipeshappy.com
ONE-POT THAI GREEN CURRY NOODLES | VEGETARIAN PASTA ...
From deliciouseveryday.com
10 BEST THAI RICE NOODLE VEGETARIAN RECIPES - YUMMLY
From yummly.com
THAI PEANUT, VEGETABLE AND COCONUT NOODLES RECIPE - FOOD NEWS
From foodnewsnews.com
THAI VEGETABLE NOODLES RECIPE
From crecipe.com
THAI VEGETABLE NOODLE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
THE BEST VEGETABLE PAD THAI - MOM'S DINNER
From momsdinner.net
THAI STYLE VEGETABLE NOODLE STIR-FRY - THRIFTY FOODS
From thriftyfoods.com
THAI VEGETARIAN NOODLE SOUP RECIPE RECIPES ALL YOU NEED IS ...
From stevehacks.com
HEALTHY RECIPES WITH VEGETABLE NOODLES - EATINGWELL
From eatingwell.com
THAI VEGETABLE NOODLE SOUP - FORKS OVER KNIVES
From forksoverknives.com
PAD THAI VEGETABLE NOODLE SALAD - RUNNING ON REAL FOOD
From runningonrealfood.com
CRUNCHY THAI NOODLE SALAD | FOODTALK
From foodtalkdaily.com
THAI VEGETARIAN NOODLE SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
THAI VEGETABLE NOODLES RECIPES
From tfrecipes.com
THAI VEGETABLE NOODLE RECIPES
From tfrecipes.com
THAI-STYLE VEGETABLE RICE NOODLES RECIPE | MYRECIPES
From myrecipes.com
RECIPE THAI VEGETARIAN NOODLES - THAI FOOD, GROCERIES ...
From importfood.com
THAI VEGETARIAN RECIPES | 136 VEGETARIAN THAI FOOD | INDO ...
From tarladalal.com
10 BEST THAI NOODLES VEGETARIAN RECIPES - YUMMLY
PAD THAI NOODLES RECIPE (30 MINUTES, CUSTOMIZABLE ...
From whiskaffair.com
18 VEG THAI NOODLE RECIPES | INDIAN STYLE THAI NOODLES
From tarladalal.com
SPICY THAI CHICKEN AND VEGGIE NOODLES - JO COOKS
From jocooks.com
SPICY THAI SHRIMP RECIPE WITH VEGETABLE NOODLES - JESSICA ...
From jessicagavin.com
RAINBOW VEGETARIAN PAD THAI WITH PEANUTS AND BASIL RECIPE ...
From pinchofyum.com
THAI VEGETABLE NOODLES | RECIPE | VEGETABLE NOODLES ...
From pinterest.ca
VEGETARIAN THAI FOOD AND RESTAURANTS
From eatingthaifood.com
CHICKEN AND VEGETABLE NOODLE PAD THAI
From sietefoods.com
27 THAI DISHES THAT ARE VEGAN OR VEGETARIAN
From thespruceeats.com
THAI CUISINE - WIKIPEDIA
From en.wikipedia.org
11 BEST THAI VEGETARIAN RECIPES | EASY THAI ... - NDTV FOOD
From food.ndtv.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love