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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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 people
Cuisine: Asian
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Slice zucchini, summer squash, and carrots into thin long slices. If you can Julienne them, this is what we are going for.
  3. 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.
  4. Sauté vegetables for 10-15 minutes or until all are soft. Add in cooked rice noodles. Mix well.
  5. 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.

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