Thai Stir-Fried Noodles With Vegetables Recipe

The Spruce
Ratings (86)
  • Total: 27 mins
  • Prep: 15 mins
  • Cook: 12 mins
  • Yield: Serves 3 to 4
Nutritional Guidelines (per serving)
449 Calories
13g Fat
75g Carbs
15g Protein
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Nutrition Facts
Servings: Serves 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. These stir-fried noodles have a flavorful stir-fry sauce which can be made vegetarian or vegan by substituting some of the ingredients. You can also get creative and add a bit of protein such as chicken, tofu, or shrimp (or a combination), or swap out some of the vegetables for favorites. 

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 dish is sure to satisfy the taste buds—stir-fries in Thailand are never bland or lacking in flavor! 

Ingredients

  • 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 galangal (or ginger, grated)
  • 1/4 cup shallots (or purple onion, chopped)
  • 1 carrot (sliced or cut into matchsticks)
  • 5 to 8 shiitake mushrooms (sliced)
  • 1 small head broccoli (chopped into florets)
  • 1 small red pepper (sliced)
  • 2 cups bean sprouts
  • Garnish: fresh coriander or basil
  • Stir-fry Sauce:
  • 3 tablespoons fresh lime juice (or more to taste)
  • 3 tablespoons soy sauce (or more to taste)
  • 1 tablespoon fish sauce (or more to taste)
  • 3 tablespoons rice vinegar (or white wine vinegar)
  • 3 tablespoons oyster sauce
  • 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.

    Thai Stir-Fried Noodles With Vegetables Recipe ingredients
     The Spruce
  2. Boil noodles in lightly salted water until al dente, veering on the side of undercooked (you will be stir-frying them later so avoid overcooking them now). Drain and rinse with cold water to prevent sticking. Set aside.

    Thai Stir-Fried Noodles With Vegetables Recipe
    The Spruce
  3. Place all stir-fry sauce ingredients together in a cup, stirring well to dissolve the sugar. Set aside.

    Thai Stir-Fried Noodles With Vegetables Recipe
     The Spruce
  4. Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then stir-fry the garlic, ginger, and shallot for 1 minute.

    Thai Stir-Fried Noodles With Vegetables Recipe
     The Spruce
  5. Add the carrots plus 1 to 2 tablespoons of the stir-fry sauce you made earlier—enough to keep ingredients frying nicely. Stir-fry 2 minutes, until carrots soften slightly.

    Thai Stir-Fried Noodles With Vegetables Recipe
     The Spruce
  6. Add the mushrooms, broccoli, and red pepper, plus 3 to 4 more tablespoons of the stir-fry sauce. Continue stir-frying until mushrooms and red pepper soften and broccoli turns bright green but is still crisp, 3 to 4 minutes.

    Thai Stir-Fried Noodles With Vegetables Recipe
    The Spruce
  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 3 to 5 more minutes, or until you are happy with the softness and texture of the noodles.

    Thai Stir-Fried Noodles With Vegetables Recipe
     The Spruce
  8. During the last 1 minute of cooking time, fold in the bean sprouts.

    Thai Stir-Fried Noodles With Vegetables Recipe
     The Spruce
  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 coriander or basil. More fresh bean sprouts can also be added as a garnish.

    Thai Stir-Fried Noodles With Vegetables Recipe
     The Spruce

Tips

  • 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. First, 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 also 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.

Variation

  • This recipe is easy to make vegetarian or vegan by just swapping out a couple of the sauce ingredients that contain seafood. Instead of using 1 tablespoon fish sauce, add 1 additional tablespoon soy sauce to the stir-fry sauce. And you can purchase vegetarian oyster sauce and use 3 tablespoons, or substitute with 3 tablespoons vegetarian stir-fry sauce.