Quick Thai Noodles

  • 1 lb. angel hair pasta
  • ½ lb. fresh asparagus, cleaned and cut into ½-inch pieces
  • 2 carrots, peeled and cut into matchsticks
  • 3 ramps or green onions, thinly sliced
  • 1 tsp. red curry paste
  • 1 T. rice wine vinegar
  • 2 T. soy sauce
  • Juice of 1 lemon
  • ½ c. olive oil
  • ½ c. peanuts, optional
  • Hot sauce of your choice, optional

Prepare the pasta according to the package directions. Drain.

While the pasta is boiling, sauté the vegetables in a nonstick skillet. You can add a little fat of your choice, if desired. When the vegetables are crisp-tender (about 7 minutes), add the next five ingredients (red curry paste through olive oil) and stir well to coat and form a sauce. Toss the veggies and sauce with the drained pasta. Serve in bowls with peanuts sprinkled over the top, if desired. If you want a little more heat, you can add a little sriracha sauce or hot sauce.

  • Yields: 6-8 servings
  • Preparation Time: 20 minutes
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.