Thai Vegetable Noodles Recipes

Steps:

• In a small bowl, combine the cornstarch, coconut milk, soy sauce, water, peanut butter, vinegar, chili sauce and ginger until blended; set aside., Cook noodles according to package directions. Meanwhile, in a large skillet, saute the asparagus, snow peas, red pepper, carrots, water chestnuts and shallots in oil for 5-8 minutes or until crisp-tender. , Stir soy sauce mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; add to vegetable mixture and stir to coat. Sprinkle with peanuts.

Steps:

• Cook the noodles according to the package directions. Strain, rinse with cold water, drain well and reserve.
• While the noodles are soaking, make the sauce for the pad thai. Whisk together the honey, tamarind concentrate, fish sauce and rice vinegar in a small bowl. Set aside.
• Preheat a wok over high heat. Gather all the mise en place for the dish in the order you will add the ingredients to the wok.
• Add 1 tablespoon of peanut oil to the hot wok, swirling from the top. Add the garlic, carrots and scallions and cook for 30 seconds, tossing with a wooden spatula. Add the cabbage and bok choy. Cook, tossing for 1 minute.
• Push everything to the sides of the wok, leaving an empty space in the center. Add another drizzle of oil if needed, then add the beaten eggs and scramble with a wooden spatula. Toss everything together.
• Add the noodles, reserved sauce, red pepper and bean sprouts. Toss to combine and cook until the sauce thickens to a syrupy texture, 2 to 3 minutes. Transfer to a large serving platter. Garnish with peanuts, cilantro and lime wedges.

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside., In a large skillet or wok, stir-fry tofu in 2 teaspoons oil until golden brown. Remove and keep warm. Stir-fry carrots and snow peas in remaining oil for 1-2 minutes. Add garlic; cook 1 minute longer or until vegetables are crisp-tender. Add eggs; cook and stir until set., Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts.,

Steps:

• Cook noodles in boiling water until tender; drain.
• Mix ingredients for sauce in a bowl with a whisk until smooth; set aside.
• Heat 2 tablespoons cooking oil in a wok or large skillet over high heat (add more oil as necessary during cooking).
• Add lemongrass and Thai chiles and cook until fragrant.
• Add carrot, scallions, and bell peppers and cook until carrot starts to become crisp-tender.
• Add bean sprouts and cook 1-2 minutes more.
• Add drained noodles to the pan and pour sauce over noodles.
• Using two utensils, lift vegetables from bottom to integrate throughout noodles and mix well.
• Garnish with chopped cilantro and chopped peanuts and serve with hot chili sauce (sriracha), if desired.
• Cooking tip: you may cut noodles into smaller pieces after cooking with kitchen shears to make them easier to work with.

Steps:

• Heat the oil in a work and stir fry the onion and garlic for 3 - 5 minutes.
• Add the carrot, zucchini, green beans and sweet pepper and fry for 3 minutes until tender.
• Add the stock and milk and bring to a boil.
• Next add the soya sauce, curry paste and noodles and simmer for 5 minutes, until your noodles have swelled.
• Add the bean sprouts and cilantro and serve right away.