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.
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!