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Thai-Style Vegetable Rice Noodles

Photo: Johnny Autry; Food Styling: Charlotte Autry
Hands-on time 35 mins
Total time 35 mins
Yield Serves 4 (serving size: 1 1/4 cups)
These noodles carry a delicious spicy punch. Seed the chiles to temper the heat.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.