Thai-Style Vegetables



4 servings. NOTENote: Rice vermicelli, a kind of noodle made from rice flour, is also calle

Recipe from

Oxmoor House

Nutritional Information

Calories 334
Caloriesfromfat 14 %
Fat 5.2 g
Satfat 0.8 g
Monofat 1.3 g
Polyfat 2.5 g
Protein 12.1 g
Carbohydrate 61.1 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 422 mg
Calcium 0.0 mg


6 ounces rice vermicelli, uncooked
12 cups warm water
Vegetable cooking spray
2 teaspoons vegetable oil, divided
1/2 cup sliced green onions
1 teaspoon peeled, minced gingerroot
2 cloves garlic, minced
2 cups julienne-sliced sweet red pepper
1 Anaheim chile, seeded and chopped
1 (10-ounce) package frozen English peas, thawed
1/2 cup water
2 teaspoons curry powder
1 teaspoon ground cumin
1 cup shredded Chinese cabbage
1 cup diced extra-firm tofu
3 tablespoons low-sodium soy sauce
1 (8-ounce) can sliced water chestnuts, drained


Place vermicelli in a large bowl; cover with 12 cups water. Let stand 10 minutes or until vermicelli is soft. Drain and cut vermicelli into pieces. Set aside.

Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add green onions, gingerroot, and garlic; stir-fry 2 minutes. Add pepper and chile; stir-fry 2 minutes. Add peas and 1/2 cup water; stir-fry 4 minutes or until peas are tender and liquid is evaporated. Remove mixture from wok.

Drizzle remaining 1 teaspoon oil around top of wok. Add curry powder and cumin; stir-fry 1 minute. Add vermicelli, cabbage, and remaining 3 ingredients; stir-fry 2 minutes. Add pepper mixture; stir-fry 1 minute or until thoroughly heated.