Easy Thai Ish Noodles And Vegetables Recipes

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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.

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

THAI STIR FRIED NOODLES WITH VEGETABLES



Thai Stir Fried Noodles With Vegetables image

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

8 ounces chinese-style wheat noodles or 8 ounces egg noodles
4 garlic cloves, minced
2 -3 teaspoons grated galangal or 2 -3 teaspoons ginger
1/4 cup chopped shallot
1 carrot, sliced (or cut into matchsticks)
5 -8 shiitake mushrooms, sliced
1 small head broccoli, chopped into florets
1 small red pepper, sliced
2 cups bean sprouts
fresh coriander (to garnish) or basil (to garnish)
2 -3 tablespoons vegetable oil, for stir-frying
3 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon fish sauce
3 tablespoons rice vinegar or 3 tablespoons white wine vinegar
3 tablespoons oyster sauce
1 1/2-2 teaspoons sugar
1/4 tablespoon white pepper
1/2-3/4 teaspoon dried crushed red pepper flakes

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

EASY THAI-ISH NOODLES AND VEGETABLES



Easy Thai-Ish Noodles and Vegetables image

This is a fairly good approximation of a Thai sauce; all of the ingredients are available at your standard Kroeger/Ralph's/Shaw's kind of supermarket.

Provided by KLHquilts

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

1/4 cup natural chunky peanut butter
3 tablespoons soy sauce (tamari)
3 tablespoons tomato puree
3 tablespoons dry sherry
1 lime, zest of, grated
2 tablespoons fresh lime juice
2 tablespoons brown sugar (dark is better)
1/2 teaspoon chili paste with garlic (see note)
2 tablespoons vegetable oil
4 garlic cloves, minced
2 tablespoons peanuts, roasted and chopped
2 scallions, thinly sliced
1 red bell pepper, finely diced
10 snow peas, diagonally sliced into thin shreds
2 cups mushrooms, sliced
2 cups broccoli florets
1 lb spaghetti (see note)

Steps:

  • NOTE re: chili paste: Look in the international food aisle; there are now several brands of Thai chili paste with garlic available.
  • NOTE re: spaghetti: You can use spaghetti or angel hair pasta, or rice noodles, or anything you like. I use whole wheat spaghetti.
  • TO MAKE SAUCE: Place peanut butter in medium-sized bowl. With fork stir in soy sauce, tomato sauce/puree, sherry, lime zest, lime juice, brown sugar, and chili paste.
  • Heat oil in small saucepan over medium heat. Add the garlic and cook 1 minute. Stir in the peanut sauce and keep warm over low heat. Do not let the sauce simmer (or, heavens forbid, boil -- it will be too thick to use. Just keep it warm. (You can also prepare the sauce a few hours in advance and reheat it.).
  • Combine the vegetables and peanuts in a bowl and set aside.
  • Cook your pasta of choice according to directions. After draining, place in large bowl. Pour the sauce on the noodles and toss. Sprinkle the vegetables across the top and mix lightly. Serve immediately.
  • You can add cooked chicken or shrimp, or any other combination of vegetables you like.

Nutrition Facts : Calories 725.7, Fat 19.1, SaturatedFat 2.9, Sodium 861.8, Carbohydrate 107, Fiber 7.1, Sugar 13.9, Protein 24.6

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