Why You’ll Love This Recipe
- Ready in under 30 minutes
- Packed with bold Thai-inspired flavors
- Easy to customize with proteins and vegetables
- Better than takeout
- Perfect for weeknight dinners
- Family-friendly and satisfying
- Uses simple ingredients
- Great for meal prep
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Noodles
- 12 ounces rice noodles or stir-fry noodles
- Water for cooking
For the Stir-Fry
- 1 tablespoon vegetable oil
- 2 eggs, lightly beaten
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup snap peas
- 3 green onions, sliced
- 3 cloves garlic, minced
For the Thai Sauce
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- ½ teaspoon crushed red pepper flakes (optional)
Optional Garnishes
- Chopped peanuts
- Fresh cilantro
- Lime wedges
- Bean sprouts
Directions
- Cook the noodles according to package directions.
- Drain and set aside.
- In a small bowl, whisk together the soy sauce, fish sauce, brown sugar, lime juice, sesame oil, and red pepper flakes.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Pour in the beaten eggs and scramble until just set.
- Transfer the eggs to a plate.
- Add the bell pepper, carrot, and snap peas to the skillet.
- Stir-fry for 3–4 minutes until crisp-tender.
- Add the garlic and green onions and cook for 30 seconds.
- Return the eggs to the skillet.
- Add the cooked noodles.
- Pour the sauce over the noodles and toss until evenly coated.
- Stir-fry for 2–3 minutes until everything is heated through.
- Garnish with chopped peanuts, cilantro, bean sprouts, and lime wedges if desired.
- Serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Chicken Thai Noodles: Add sliced cooked chicken breast.
- Shrimp Stir-Fried Noodles: Toss in sautéed shrimp.
- Vegetarian Version: Omit the fish sauce and use extra soy sauce or a vegetarian substitute.
- Tofu Noodles: Add crispy tofu cubes.
- Spicy Thai Noodles: Increase the red pepper flakes or add chili crisp.
- Peanut Thai Noodles: Stir in 2 tablespoons peanut butter for a richer sauce.
- Extra Vegetable Version: Add broccoli, mushrooms, cabbage, or bok choy.
Storage/Reheating
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat in a skillet over medium heat with a splash of water or broth, or microwave individual portions until heated through.
FAQs
What noodles work best for Thai Stir Fried Noodles?
Rice noodles are traditional, but stir-fry noodles, lo mein noodles, or even spaghetti can be used.
Can I make this vegetarian?
Yes. Simply replace the fish sauce with a vegetarian alternative or additional soy sauce.
Is this dish spicy?
It has mild heat as written, but you can easily increase the spice level.
Can I add protein?
Absolutely. Chicken, shrimp, beef, pork, tofu, or tempeh are all excellent additions.
What vegetables work well in this recipe?
Bell peppers, carrots, snap peas, broccoli, cabbage, mushrooms, and bok choy are all great choices.
Why add lime juice?
Lime juice adds brightness and balances the sweet and savory flavors.
Can I make it gluten-free?
Yes. Use gluten-free noodles and tamari instead of soy sauce.
Do I need a wok?
No. A large skillet works perfectly for this recipe.
Can I prepare the sauce ahead of time?
Yes. The sauce can be mixed and refrigerated for up to 3 days.
What should I serve with Thai Stir Fried Noodles?
Spring rolls, Thai cucumber salad, dumplings, or steamed edamame make excellent side dishes.
Conclusion
Thai Stir Fried Noodles are a quick, flavorful, and versatile meal that brings together tender noodles, fresh vegetables, and a delicious Thai-inspired sauce. Easy to customize with your favorite proteins and vegetables, this recipe is perfect for weeknight dinners, meal prep, or satisfying takeout cravings at home. With its vibrant flavors and simple preparation, it’s a dish you’ll want to make again and again.
PrintThai Stir Fried Noodles
Thai Stir Fried Noodles are a quick and flavorful dish featuring tender noodles, crisp vegetables, eggs, and a savory-sweet Thai-inspired sauce. Perfect for busy weeknights, this satisfying meal delivers vibrant takeout-style flavors at home.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
- Diet: Halal
Ingredients
- 12 ounces rice noodles or stir-fry noodles
- Water for cooking
- 1 tablespoon vegetable oil
- 2 eggs, lightly beaten
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup snap peas
- 3 green onions, sliced
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Chopped peanuts (optional)
- Fresh cilantro (optional)
- Lime wedges (optional)
- Bean sprouts (optional)
Instructions
- Cook the noodles according to package directions.
- Drain and set aside.
- Whisk together the soy sauce, fish sauce, brown sugar, lime juice, sesame oil, and red pepper flakes in a small bowl.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Pour in the beaten eggs and scramble until just set.
- Transfer the eggs to a plate.
- Add the bell pepper, carrot, and snap peas to the skillet and stir-fry for 3–4 minutes until crisp-tender.
- Add the garlic and green onions and cook for 30 seconds until fragrant.
- Return the eggs to the skillet.
- Add the cooked noodles.
- Pour the sauce over the noodles and toss until evenly coated.
- Stir-fry for 2–3 minutes until heated through.
- Garnish with peanuts, cilantro, bean sprouts, and lime wedges if desired.
- Serve immediately.
Notes
- Add chicken, shrimp, beef, tofu, or tempeh for extra protein.
- Use tamari and gluten-free noodles for a gluten-free version.
- Increase red pepper flakes or add chili crisp for extra heat.
- Prepare the sauce up to 3 days ahead for quicker meal prep.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 7 g
- Sodium: 1120 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 95 mg
