See Also: Thai Beef Noodles(recipes)
Green Thai kebabs and pad Thai noodles(recipes)
Pad Thai (Thai Fried Noodles)(recipes)
Thai Noodles(recipes)
Thai Turkey & Noodles(recipes)
Thai Meatballs and Noodles(recipes)
Classic Beef & Noodles(recipes)
Creamy Beef and Noodles(recipes)
Skillet Beef and Noodles(recipes)
Chinese Noodles and Soy Beef(recipes)

Thai Beef Noodles (recipes)


Thai Beef Noodles

Yield: Makes 4 servings

Today more than ever, lean beef can be included in heart-healthy diets. This fabulous dish incorporates many traditional Thai ingredients–without all the fat.





Ingredients:



1boneless beef top sirloin steak (about 1 pound)

2tablespoons reduced-sodium soy sauce, divided

2tablespoons rice wine or dry sherry

2teaspoons sugar

1tablespoon creamy peanut butter

2tablespoons water

2teaspoons rice wine vinegar

1/4teaspoon red pepper flakes

1/8teaspoon grated fresh ginger

6ounces uncooked vermicelli or other pasta

Nonstick cooking spray

1cup chopped red bell pepper

3/4cup chopped seeded cucumber

1/4cup diagonally sliced green onions









Preparation:





1.Cut steak into 1-inch pieces. Combine 1 tablespoon soy sauce, rice wine and sugar in resealable food storage bag; add beef. Seal bag; turn to coat. Marinate in refrigerator 30 minutes or overnight, turning occasionally.2.Combine remaining 1 tablespoon soy sauce, peanut butter, water, rice wine vinegar, red pepper flakes and ginger in large bowl.3.Cook pasta according to package directions, omitting salt. Drain and rinse well under hot water. Add pasta to peanut butter mixture; toss to coat evenly. 4.Spray large nonstick skillet with cooking spray; heat over medium-high heat. Drain beef; discard marinade. Add half of beef and bell pepper to skillet. Cook 2 to 3 minutes. Remove to noodle mixture. Repeat with remaining beef and bell pepper. Cook 2 minutes or until desired doneness. Add to noodle mixture; toss to coat evenly. Sprinkle with cucumber and green onions.









Nutritional Information:







Serving Size:







Sodium

790 mg







Protein

33 g







Fiber

1 g







Carbohydrate

40 g







Cholesterol

76 mg







Saturated Fat

4 g







Total Fat

13 g







Calories from Fat

29 %







Calories

400









Dietary Exchange:







Meat

3-1/2







Vegetable

1







Starch

2-1/2







Fat

1/2