Thai Peanut Vegetables And Noodles

This Thai main features Uncooked fine egg noodles, Package Thai noodles oriental seasoning mix, Sugar, Soy sauce, Water. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cuisine: Thai

Courses: Main Courses

Difficulty: Beginner

Servings: 4

Calories: 435.7

Dietary: Vegetarian

Description

This Thai main features Uncooked fine egg noodles, Package Thai noodles oriental seasoning mix, Sugar, Soy sauce, Water. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

6 oz Uncooked fine egg noodles
1 7/8 oz Package Thai noodles oriental seasoning mix
2 tablespoons Sugar
2 tablespoons Soy sauce
1/2 cups Water
1 egg Slighty beaten
1 tablespoons Oil
1 cups Fresh bean sprouts
1 medium Red bell pepper -- cut into thin strips
oz package sliced fresh mushrooms
1/3 cups Diagonally sliced green onions
1/4 cups Coarsely chopped dry-roasted peanuts

Directions

1
Cook noodles to desired doneness as directed on package. Drain; cover to keep warm. 2. Meanwhile, in small bowl, combine seasoning mix, sugar, soy sauce and water; mix well. Set aside. 3. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add egg; cook and stir until set. Remove from skillet. Cut egg into thin strips. Set aside. 4. Add oil to skillet; heat over medium-high heat until hot. Add eggplant, bean sprouts, bell pepper and mushrooms; cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Add onions and cooked egg. Stir soy sauce mixture well; pour over vegetable mixture. Cook and stir until sauce is bubbly and thickened. 5. Add noodles to vegetable mixture in skillet; toss gently to coat. Sprinkle with peanuts. Nutrtion Info
2
peeled eggplant strips

Nutrition Facts

Servings 4

Amount Per Serving
Calories 435.7kcal

% Daily Value *
Total Fat 21.3g33%
Saturated Fat 3.6g18%
Cholesterol 73.6mg25%
Sodium 961.1mg41%
Total Carbohydrate 49.6g17%
Dietary Fiber 9.9g40%
Sugars 16.6g
Protein 18.0g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bean, beaten, bell, chopped, coarsely, cut, diagonally, dryroasted, egg, fine, fresh, green, main, mushrooms, noodles, oil, onions, oriental, package, peanut

Read it online: https://www.chefs-mate.com/recipe/thai-peanut-vegetables-and-noodles-7-5-pts/