Easy Gluten-Free Vegan Thai Fried Rice Noodles

Easy Gluten-Free Vegan Thai Fried Rice Noodles

The Spruce / Diana Chistruga

Prep: 12 mins
Cook: 6 mins
Total: 18 mins
Servings: 2 to 3 servings
Nutritional Guidelines (per serving)
316 Calories
3g Fat
62g Carbs
18g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 316
% Daily Value*
Total Fat 3g 3%
Saturated Fat 1g 3%
Cholesterol 8mg 3%
Sodium 2559mg 111%
Total Carbohydrate 62g 22%
Dietary Fiber 6g 21%
Protein 18g
Calcium 157mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy Thai fried rice noodle dish is delish and a cinch to make.

It starts with thin noodles, also known as Thai vermicelli rice noodles (look for thin rice stick noodles at Asian stores or your local supermarket). Added to the rice noodles are shiitake mushrooms, orange pepper, bean sprouts, and chicken, or tofu if you're vegetarian/vegan.

Add a special Thai sauce and you have a terrific noodle recipe that's great for any occasion. As a bonus, these rice noodles are healthy, low-fat, and gluten-free.

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Click Play to See This Gluten-Free, Vegan Thai Fried Rice Noodles Recipe Come Together

Ingredients

  • For the Marinade:
  • 2 teaspoons cornstarch
  • 3 tablespoons soy sauce (use wheat-free for gluten-free diets)
  • 1 to 1 1/2 cups chicken pieces (bite-sized) or cubed tofu
  • For the Noodles:
  • 8 ounces rice noodles (dried thin, "rice stick")
  • 3 to 4 cloves garlic (minced)
  • 1 piece galangal (thumb-size, or ginger, sliced into matchstick-like pieces)
  • 1 cup shiitake mushrooms (fresh, sliced)
  • 1/2 cup stock (chicken or faux chicken stock for vegetarians)
  • 1 bell pepper (orange or green, sliced into thin strips)
  • 2 to 3 cups bean sprouts (fresh)
  • 2 green onions (sliced)
  • Handful coriander/cilantro (fresh)
  • 2 1/2 tablespoons oil
  • For the Stir-Fry Sauce:
  • 2 tablespoons soy sauce (use wheat-free soy sauce for gluten-free diets)
  • 1 teaspoon dark soy sauce (gluten-free diets substitute 1 tablespoon wheat-free soy sauce)
  • 1 tablespoon fish sauce (vegetarians substitute 1 1/2 tablespoons soy sauce)
  • 1 teaspoon sugar
  • 1 tablespoon lime juice
  • 1/4 cup stock (chicken or faux chicken/vegetable stock)
  • 1 to 2 teaspoons chili sauce (or 1/2 to 3/4 teaspoon cayenne pepper, to taste)

Steps to Make It

Note: while there are multiple steps to this recipe, this gluten-free Thai fried rice noodles dish is broken down into workable categories to help you better plan for cooking.

Make the Marinade

  1. Gather the ingredients.

    Gluten-Free/Vegan Thai Fried Rice Noodles Recipe ingredients

    The Spruce / Diana Chistruga

  2. Mix together cornstarch with soy sauce until well combined.

    Mix together cornstarch with soy sauce until well combined

    The Spruce / Diana Chistruga

  3. Marinate the chicken or tofu in the cornstarch-soy sauce mixture, coating all sides. Set aside.

    Marinate the chicken or tofu in the cornstarch-soy sauce mixture

    The Spruce / Diana Chistruga

Cook the Noodles

  1. Gently boil rice noodles 5 to 10 minutes just until noodles are soft enough to eat but still firm and a little bit crunchy (they will finish cooking later).

    rice noodles in a pot with water

    The Spruce / Diana Chistruga

  2. Drain and briefly rinse with cold water to keep from sticking. Set aside.

    drained rice noodles

    The Spruce / Diana Chistruga

Make the Stir-Fry Sauce

  1. In a small bowl, combine soy sauce, dark soy sauce, fish sauce, 1 teaspoon sugar, lime juice, 1/4 cup stock, and chili sauce. Stir well to dissolve sugar. Set aside.

    stir-fry sauce in a bowl

    The Spruce / Diana Chistruga

Prepare the Stir-Fry

  1. Heat a wok or large frying pan over medium-high heat. Add 2 tablespoons oil and swirl around; then add the garlic, galangal or ginger, chicken or tofu (together with the marinade), mushrooms, and a few tablespoons of stock. Stir-fry 5 minutes. When pan becomes dry, add a little more chicken stock, 1 to 2 tablespoons at a time.

    add the garlic, ginger, chicken, mushrooms, and stock to a pan

    The Spruce / Diana Chistruga

  2. Add pepper and stir-fry another 1 to 2 minutes. Add the reserved noodles plus stir-fry sauce. Using two utensils, lift and turn the noodles or use a tossing motion, like tossing a salad. Keep the heat turned up. Stir-fry in this way until the sauce is well distributed throughout the noodles (1 to 2 minutes).

    add rice noodles to the chicken and vegetables in a the pan

    The Spruce / Diana Chistruga

  3. Add bean sprouts, continuing to stir-fry another minute.

    add bean sprouts to the mixture in the pan

    The Spruce / Diana Chistruga

  4. Remove from heat and taste-test for salt and flavor, adding 1 tablespoon more fish sauce or soy sauce if not salty or flavorful enough. If too salty, add another squeeze of lime juice.

    stir fry cooking in a pan with fish sauce and lime juice

    The Spruce / Diana Chistruga

  5. To serve, lift noodles out of the wok or frying pan and mound in a bowl or serving platter. Sprinkle with the sliced green onion and chopped coriander/cilantro. A wedge of fresh lime squeezed over just before eating also is delicious.

    Easy Gluten-Free Vegan Thai Fried Rice Noodles

    The Spruce / Diana Chistruga

Tip

  • For those who like it extra spicy, serve with more Thai chili sauce on the side.