I love the Farmer’s Market. It is such a great place to meet all kinds of people that have a passion for food. During my last trip, I picked up some carrots, zucchini, summer squash among many other unique vegetables. I felt like I hit the jackpot! Now what do I do with all of these amazing, colorful veggies…Pasta. Pasta is one thing I miss now that I am on a gut recovery program. However, I found an amazing alternative to it. Not only does it taste supper good, but it is quite healthy too. Because I am vegan, I decided I would keep rice in my gut recovery diet, so I found these amazing rice noodles. Just rice and water no other ingredients or seasonings. This was a great addition to this dish. It gave it the starchy consistency I was looking for in a pasta dish. This particular dish is SPICY! So, if you are not one for this type of seasoning, you are welcome to play around with the seasoning to find what works best for you and what flavors are tasty for you. I love Thai food and often times make it for myself and my husband as a treat, my kids don’t like it too hot. Overall, the flavors of this dish marry well. The veggies and rice noodles soak up the flavors and distribute the heat well. Enjoy.

Vegetable Thai Pasta

The flavors of this dish marry well. The veggies and rice noodles soak up the flavors and distribute the heat well. This is a hot dish so, if you or your kids don't like spicy food, feel free to play around with the seasonings to flavor the dish to meet your tastebuds.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Cuisine Asian
Servings 2 people

Ingredients
  

  • 1 cup rice noodles I used "Rice Stick" noodles from Thailand
  • 1 med zucchini Sliced lengthwise into thin long pieces.
  • 1 med summer squash Sliced lengthwise into thin long pieces.
  • 2 large maroon carrots Sliced lengthwise into thin long pieces.
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 1 tsp tumeric
  • 1/2 tsp salt add more as needed
  • 2 Tbs refined coconut oil Medium to High Heat

Instructions
 

  • Cook rice noodles according to package. I usually make half of the bag, breaking it up into shorter lengths as I put it into the boiling water. Store excess noodles in fridge for another meal.
  • Slice zucchini, summer squash, and carrots into thin long slices. If you can Julienne them, this is what we are going for.
  • Place all vegetables into pan with 2 Tbs. of refined coconut oil (Medium to High Heat). Add a little water if vegetable begin to stick.
  • Sauté vegetables for 10-15 minutes or until all are soft. Add in cooked rice noodles. Mix well.
  • Add seasonings to the vegetable/rice noodles. Mix well and turn off heat. Serve.

Notes

Another option to make the vegetable noodles is to buy a spiral vegetable cutter. They sell these at Bed Bath and Beyond. This can save you lots of time.
Tried this recipe?Let us know how it was!

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