Peanut Powered Recipes

Thai-Style Vegetable Rice Noodles

Yield: Serves 4 (serving size: 1 1/4 cups)
Total: 35 Minutes

  • 4 ounces uncooked flat rice noodles (pad Thai noodles)
  • 1 cup thinly sliced radishes
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh basil
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup fresh mint leaves
  • 2 tablespoons fresh lime juice
  • 1 tablespoon Thai fish sauce
  • 2 tablespoons peanut oil
  • 1 1/2 tablespoons grated peeled fresh ginger
  • 6 garlic cloves, sliced
  • 2 Thai chiles, finely chopped
  • 1 pound snow peas, trimmed
  • 3/4 teaspoon kosher salt
  • 1/2 cup chopped unsalted, dry-roasted peanuts


  1. Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. Place in a medium bowl. Add radishes and next 6 ingredients (through fish sauce); toss well.
  2. Combine oil, ginger, garlic, and chiles in a large skillet over low heat; cook for 2 minutes. Increase heat to medium-high; cook an additional 1 minute or until garlic begins to brown. Add snow peas and salt to pan; cook 3 minutes or until crisp-tender, stirring occasionally. Add snow pea mixture to noodle mixture; toss well. Sprinkle with nuts.

Recipe credit: Mark Bittman, Cooking Light
JUNE 2012

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