Thai-Style Vegetables


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

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Nutritional Information

Amount per serving
  • Calories: 334
  • Calories from fat: 14%
  • Fat: 5.2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 2.5g
  • Protein: 12.1g
  • Carbohydrate: 61.1g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 422mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. 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.
  3. 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.
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