Thai Vegetable Noodles Recipe

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Thai Vegetable Noodles
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  1. In a small bowl, combine the cornstarch, coconut milk, soy sauce, water, peanut butter, vinegar, chili sauce and ginger until blended; set aside.
  2. 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.
  3. 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. Yield: 4 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 472.95 Kcal (1980 kJ)
Calories from fat 214.96 Kcal
% Daily Value*
Total Fat 23.88g 37%
Sodium 2249.32mg 94%
Potassium 712.71mg 15%
Total Carbs 53.66g 18%
Sugars 11.17g 45%
Dietary Fiber 9.38g 38%
Protein 16.03g 32%
Vitamin C 10.5mg 17%
Vitamin A 0.3mg 11%
Iron 4.6mg 26%
Calcium 73.3mg 7%
Amount Per 100 g
Calories 109.26 Kcal (457 kJ)
Calories from fat 49.66 Kcal
% Daily Value*
Total Fat 5.52g 37%
Sodium 519.62mg 94%
Potassium 164.64mg 15%
Total Carbs 12.39g 18%
Sugars 2.58g 45%
Dietary Fiber 2.17g 38%
Protein 3.7g 32%
Vitamin C 2.4mg 17%
Vitamin A 0.1mg 11%
Iron 1.1mg 26%
Calcium 16.9mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.6
  • 13

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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