A quick and delicious recipe for Thai Stir-Fried Noodles, packed with colorful vegetables and flavor.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Stir-frying
Cuisine:Thai
Diet:Vegetarian
Ingredients
Scale
8 ounces rice noodles
2 tablespoons vegetable oil
2 cloves garlic, minced
1 cup bell peppers, sliced (any color)
1 cup carrots, julienned
1 cup broccoli florets
1 cup snap peas
2 large eggs, lightly beaten
3 tablespoons soy sauce
2 tablespoons fish sauce
1 tablespoon brown sugar
1 tablespoon lime juice
1/4 teaspoon red pepper flakes (optional)
1/4 cup chopped fresh cilantro
Lime wedges for serving
Instructions
Cook the rice noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the bell peppers, carrots, broccoli, and snap peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble until fully cooked.
Add the cooked rice noodles to the skillet along with the soy sauce, fish sauce, brown sugar, lime juice, and red pepper flakes (if using). Toss everything together until well combined and heated through, about 2-3 minutes.
Remove from heat and stir in the chopped cilantro. Serve immediately with lime wedges on the side.
Notes
For added protein, consider adding cooked chicken, shrimp, or tofu during the stir-frying process.
Substitute the vegetables with your favorites or whatever you have on hand, such as zucchini, mushrooms, or spinach.