Thai-Style Vegetable Rice Noodles

Thai-Style Vegetable Rice Noodles Recipe
Photo: Johnny Autry; Food Styling: Charlotte Autry
These noodles carry a delicious spicy punch. Seed the chiles to temper the heat.


Serves 4 (serving size: 1 1/4 cups)
Total time: 35 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 35 Minutes
Total: 35 Minutes

Nutritional Information

Calories 326
Fat 15.3 g
Satfat 2.4 g
Monofat 7.2 g
Polyfat 4.9 g
Protein 10.9 g
Carbohydrate 41.2 g
Fiber 5.8 g
Cholesterol 0.0 mg
Iron 3.9 mg
Sodium 682 mg
Calcium 103 mg


4 ounces uncooked flat rice noodles (pad Thai noodles)
1 cup thinly sliced radishes
1/2 cup chopped green onions
1/2 cup chopped fresh basil
1/2 cup fresh cilantro leaves
1/4 cup fresh mint leaves
2 tablespoons fresh lime juice
1 tablespoon Thai fish sauce
2 tablespoons peanut oil
1 1/2 tablespoons grated peeled fresh ginger
6 garlic cloves, sliced
2 Thai chiles, finely chopped
1 pound snow peas, trimmed
3/4 teaspoon kosher salt
1/2 cup chopped unsalted, dry-roasted peanuts


1. 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.

2. Combine oil, ginger, garlic, and chiles in a large skillet over low heat; cook for 2 minutes. Increase heat to medium-high; cook an additional 1 minute or until garlic begins to brown. Add snow peas and salt to pan; cook 3 minutes or until crisp-tender, stirring occasionally. Add snow pea mixture to noodle mixture; toss well. Sprinkle with nuts.

Mark Bittman,

Cooking Light

June 2012
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