Thai-Style Vegetable Rice Noodles

Photo: Johnny Autry; Food Styling: Charlotte Autry

These noodles carry a delicious spicy punch. Seed the chiles to temper the heat.

Yield: Serves 4 (serving size: 1 1/4 cups)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 35 Minutes
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 326
  • Fat: 15.3g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 7.2g
  • Polyunsaturated fat: 4.9g
  • Protein: 10.9g
  • Carbohydrate: 41.2g
  • Fiber: 5.8g
  • Cholesterol: 0.0mg
  • Iron: 3.9mg
  • Sodium: 682mg
  • Calcium: 103mg

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

Preparation

  1. 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. 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.
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