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Thai Vegetable Noodles

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

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

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 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

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.

Nutrition Facts

1-1/4 cups: 468 calories, 22g fat (8g saturated fat), 0 cholesterol, 1503mg sodium, 57g carbohydrate (12g sugars, 8g fiber), 15g protein.

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