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Thai Kitchen Recipes

Carrot & Cabbage Noodles

Noodles and vegetables are combined in a garden-fresh mix that’s a side dish with chicken or beef, or a vegetarian meal.

  • Cook Time:20 minutes
  • Prep Time:10 minutes
  • Level of Difficulty:easy


1 package (198 g, 250g) Thai Kitchen® Stir-Fry Rice Noodles or Thai Kitchen® Thin Rice Noodles

3 tablespoons (45 mL) peanut oil

2 tablespoons (30 mL) minced garlic

1/2 cup (125 mL) chopped red onion

2 teaspoons (10 mL) brown sugar

1 cup (250 mL) coarsely chopped green cabbage

1/2 cup (250 mL)grated carrots

2 tablespoons (30 mL)Thai Kitchen® Spicy Thai Chili Sauce

2 tablespoons (30 mL) soy sauce


BRING large pot of water to boil. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside.

HEAT oil in large skillet or wok on medium-high heat. Add garlic; stir fry 30 seconds or until fragrant. Add onion and sugar; stir fry 2 minutes or until onion softens. Add cabbage, carrot, chili sauce and soy sauce; stir fry 5 minutes or until cabbage is tender-crisp. Add rice noodles; stir fry 3 to 4 minutes.

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