Thai-Style Vegetables Recipe

Name: Thai-Style Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces rice vermicelli, uncooked; ½ 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

Servings: persons

6 ounces rice vermicelli, uncooked
½ 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 (375u00b0) 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.

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 ounces rice vermicelli, uncooked, ½ cups warm water, Vegetable cooking spray, 2 teaspoons vegetable oil, divided, and more.

Yes, Thai-Style Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai-Style Vegetables

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