Best 6 Thai Vegetable Noodles Recipes

SPICY THAI NOODLES WITH VEGETABLES

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.

THAI STIR-FRIED NOODLES WITH VEGETABLES

Steps:

• Gather the ingredients.
• Boil the noodles in lightly salted water until al dente , leaning toward undercooked (you will be stir-frying them later, so avoid overcooking them now).
• Drain and rinse with cold water to prevent sticking. Set aside.
• Meanwhile, place all of the stir-fry sauce ingredients together in a cup or small bowl, and stir well to dissolve the sugar. Set aside.
• Heat a wok or large frying pan over medium-high heat. Add the oil and swirl around, then stir-fry the garlic, galangal or ginger, and shallot for 1 minute.
• Add the carrots plus 1 to 2 tablespoons of the stir-fry sauce. Stir-fry for 2 minutes, until the carrots soften slightly.
• Add the mushrooms , broccoli, and red pepper, plus 3 to 4 more tablespoons of the stir-fry sauce. Continue stir-frying until the mushrooms and red pepper soften and the broccoli turns bright green but is still crisp, 3 to 4 minutes.
• Add the noodles plus the remaining stir-fry sauce. Using 2 utensils, lift and turn the noodles in the pan to combine with the vegetables. Stir-fry in this way for 3 to 5 more minutes, or until you are happy with the softness and texture of the noodles.
• During the last 1 minute of cooking time, fold in the bean sprouts.
• Taste-test the noodles, adding up to 1 more tablespoon fish sauce or soy sauce if not salty or flavorful enough. If too salty for your taste or too sweet, add 1/2 to 1 tablespoon more lime juice. If too sour, add a little more sugar. More chile can be added if you prefer it spicier. Serve immediately in bowls or plates, topped with a sprinkling of fresh basil or coriander.

WHOLE30 THAI CURRY VEGGIE NOODLES WITH CHICKEN

Steps:

• Preheat the broiler and line a baking sheet with foil. Drizzle the chicken with the olive oil and sprinkle with some salt and pepper. Transfer to the prepared baking sheet and broil, flipping halfway, until cooked through, about 10 minutes.
• Meanwhile, whisk together the coconut milk, lime juice, almond butter and curry paste in a large bowl. Add the carrots, cabbage and 1 teaspoon salt and toss to coat completely. Let sit for 15 minutes. Add the cucumber to the bowl and toss to combine.
• Thinly slice the chicken. Divide the veggies among 4 bowls and top with the chicken, scallions and some cashews. Serve with lime wedges.

THAI VEGETABLE NOODLES

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.

VEGETARIAN PAD THAI

Steps:

• Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice., In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir 2 minutes. Remove from pan., Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine. Top with cilantro and, if desired, peanuts. Serve with lime wedges.

THAI STIR FRIED NOODLES WITH VEGETABLES

Steps:

• Boil noodles in lightly-salted water until 'al dente', veering on the side of undercooked (you will be stir-frying them later so avoid overcooking them now). Drain and rinse with cold water to prevent sticking. Set aside.
• Place all 'Stir-Fry Sauce' ingredients together in a cup, stirring well to dissolve the sugar. Set aside.
• Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then stir-fry the garlic, ginger, and shallot/onion 1 minute.
• Add the carrots plus 1-2 tablespoons of the stir-fry sauce you made earlier - enough to keep ingredients frying nicely. Stir-fry 2 minutes, until carrots soften slightly.
• Add the mushrooms, broccoli and red pepper, plus 3-4 more tablespoons of the stir-fry sauce. Continue stir-frying until mushrooms and red pepper soften and broccoli turns bright green but is still crisp (3-4 minutes).
• Now add the noodles plus remaining stir-fry sauce. Using 2 utensils, lift and turn the noodles in the pan to combine with the vegetables. Stir-fry in this way 3-5 more minutes, or until you are happy with the softness/texture of the noodles. During the last 1 minute of cooking time, fold in the bean sprouts.
• Taste-test the noodles, adding up to 1 more tablespoons fish sauce or soy sauce if not salty or flavorful enough. If too salty for your taste OR too sweet, add 1/ to 1 tablespoons more lime juice. If too sour, sprinkle over a little more sugar. More chili can be added if you prefer it spicier.
• Serve immediately in bowls or plates, topping with a sprinkling of fresh coriander or basil. More fresh bean sprouts can also be added as a topping. ENJOY!