|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 6g||23%|
|Total Sugars 9g|
|Vitamin C 85mg||425%|
|*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
4 cloves garlic, minced
2 to 3 teaspoons grated galangal, or ginger
1/4 cup coarsely chopped shallots, or purple onion
1 medium carrot, sliced into matchsticks
5 to 8 shiitake mushrooms, sliced
1 small head broccoli, cut into florets
1 small red pepper, seeded and thinly sliced
2 cups bean sprouts
Fresh basil or cilantro, for garnish
For the Stir-Fry Sauce:
3 tablespoons fresh lime juice, more to taste
3 tablespoons soy sauce, more to taste
3 tablespoons oyster sauce
3 tablespoons rice or white wine vinegar
1 tablespoon fish sauce, more to taste
1 1/2 to 2 teaspoons sugar, more to taste
1/4 tablespoon white pepper
1/2 to 3/4 teaspoon dried crushed chile, chile flakes, or fresh minced red chile, 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 or ginger, 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 chile 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 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.