Thai Stir-Fried Noodles With Vegetables

Thai stir fried noodle recipe

The Spruce / Haley Hazell

Prep: 15 mins
Cook: 12 mins
Total: 27 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
449 Calories
13g Fat
75g Carbs
15g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 449
% Daily Value*
Total Fat 13g 16%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 2004mg 87%
Total Carbohydrate 75g 27%
Dietary Fiber 10g 35%
Protein 15g
Calcium 163mg 13%
*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.)

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.


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  • 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)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Thai stir fried noodles
    The Spruce / Haley Hazell
  2. 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.

    Boil noodles
    The Spruce / Haley Hazell
  3. 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.

    Stir fry in cup
    The Spruce / Haley Hazell
  4. 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.

    Heat wok
    The Spruce / Haley Hazell
  5. Add the carrots plus 1 to 2 tablespoons of the stir-fry sauce. Stir-fry for 2 minutes, until the carrots soften slightly.

    Add carrots
    The Spruce / Haley Hazell
  6. 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 mushrooms and broccoli
    The Spruce / Haley Hazell
  7. 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.

    Stir fry
    The Spruce / Haley Hazell 
  8. During the last 1 minute of cooking time, fold in the bean sprouts.

    Add noodles
    The Spruce / Haley Hazell 
  9. 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.

  10. Serve immediately in bowls or plates, topped with a sprinkling of fresh basil or coriander.

    Thai stir fried noodles
    The Spruce / Haley Hazell

Stir-Frying Tips

Stir-frying may be a quick and easy way to get a delicious 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.

Recipe Variations

  • 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.