|Nutritional Guidelines (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 75g||27%|
|Dietary Fiber 10g||35%|
|*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.|
Asian cuisine is known for its stir-fry dishes, and Thai food is no exception. This stir-fried noodle recipe boasts a flavorful stir-fry sauce along with carrots, mushrooms, broccoli, red pepper, and bean sprouts. Feel free to swap out some of the vegetables for favorites, or add a bit of protein such as chicken, tofu, or shrimp (or a combination). The sauce can also be made vegetarian or vegan by substituting some of the ingredients.
Although most Thai noodle dishes are made with rice noodles, there are also various Chinese-inspired Thai noodle dishes made with wheat or egg noodles, as in this recipe. But no matter what type of noodle you use, this stir-fry is sure to satisfy, as stir-fries in Thailand are never bland or lacking in flavor.
Click Play to See This Thai Stir-Fried Noodles With Vegetables Recipe Come Together
- For the Stir-Fry:
- 5 to 8 ounces Chinese-style wheat noodles (or egg noodles)
- 2 to 3 tablespoons vegetable oil (for stir-frying)
- 4 cloves garlic (minced)
- 2 to 3 teaspoons grated galangal (or ginger)
- 1/4 cup chopped shallots (or purple onion)
- 1 carrot (sliced or cut into matchsticks)
- 5 to 8 shiitake mushrooms (sliced)
- 1 small head broccoli (cut into florets)
- 1 small red pepper (deseeded and sliced)
- 2 cups bean sprouts
- Garnish: fresh basil or coriander (cilantro)
- For the Stir-Fry Sauce:
- 3 tablespoons fresh lime juice (or more to taste)
- 3 tablespoons soy sauce (or more to taste)
- 3 tablespoons oyster sauce
- 3 tablespoons rice vinegar (or white wine vinegar)
- 1 tablespoon fish sauce (or more to taste)
- 1 1/2 to 2 teaspoons sugar (or more to taste)
- 1/4 tablespoon white pepper (available in most spice aisles)
- 1/2 to 3/4 teaspoon dried crushed chili (chili flakes or fresh-cut red chili; or more to taste)
Gather the ingredients.
Boil the noodles in lightly salted water until al dente, leaning toward undercooked (you will be stir-frying them later so avoid overcooking them now). Drain and rinse with cold water to prevent sticking. Set aside.
Meanwhile, place all of the stir-fry sauce ingredients together in a cup or small bowl, and stir well to dissolve the sugar. Set aside.
Heat a wok or large frying pan over medium-high heat. Add the oil and swirl around, then stir-fry the garlic, galangal, and shallot for 1 minute.
Add the carrots plus 1 to 2 tablespoons of the stir-fry sauce. Stir-fry for 2 minutes, until the carrots soften slightly.
Add the mushrooms, broccoli, and red pepper, plus 3 to 4 more tablespoons of the stir-fry sauce. Continue stir-frying until the mushrooms and red pepper soften and the broccoli turns bright green but is still crisp, 3 to 4 minutes.
Add the noodles plus the remaining stir-fry sauce. Using 2 utensils, lift and turn the noodles in the pan to combine with the vegetables. Stir-fry in this way for 3 to 5 more minutes, or until you are happy with the softness and texture of the noodles.
During the last 1 minute of cooking time, fold in the bean sprouts.
Taste-test the noodles, adding up to 1 more tablespoon fish sauce or soy sauce if not salty or flavorful enough. If too salty for your taste or too sweet, add 1/2 to 1 tablespoon more lime juice. If too sour, add a little more sugar. More chili can be added if you prefer it spicier.
Serve immediately in bowls or plates, topped with a sprinkling of fresh basil or coriander.
Stir-frying may be a quick and easy way to get a delicious and healthy meal on the table, but if a few things aren't done right, you may end up with an unevenly cooked, burnt, or gloppy mess.
- Make sure you do not overcook the noodles—noodles past the point of al dente will not stir-fry well and won't look appealing. And if you are using fresh noodles, they need less than a minute to cook.
- It is important that you have all of your ingredients ready before you begin stir-frying, including the vegetables. Stir-frying is a quick process, so if you are delaying between each step to chop or slice, the dish will not turn out as it should.
- Also be sure that your wok or pan is very hot, which will require preheating on the stove for several minutes.
- Make this stir-fry dish vegetarian or vegan by simply swapping out a couple of the sauce ingredients that contain seafood. Instead of using the fish sauce, add 1 additional tablespoon soy sauce, and use vegetarian oyster sauce or vegetarian stir-fry sauce in place of the oyster sauce.
- Add chicken, beef, pork, shrimp, or tofu. Marinate in a little soy sauce and wine, pat dry, and cook first, before adding the vegetables. Remove from the wok while you cook the remaining stir-fry ingredients, and then add at the end with the bean sprouts.