If you’re craving a dish that’s bursting with color, loaded with fresh veggies, and irresistibly saucy, this Thai Rice Noodle Stir Fry Recipe is about to become your new go-to favorite. Imagine silky rice noodles mingling with crisp bell peppers, sweet carrots, and crunchy snap peas, all tossed in a savory, tangy sauce and topped with a flurry of fresh herbs and peanuts. It’s the kind of meal that feels both comforting and exciting, perfect for busy weeknights or those moments when you need a little edible sunshine in your bowl.
Ingredients You’ll Need
This Thai Rice Noodle Stir Fry Recipe shines thanks to its straightforward yet vibrant ingredients. Each component plays a unique role, whether it’s adding texture, depth of flavor, or a pop of color. Here’s what you’ll need and why you shouldn’t skip a single one:
- Wide rice noodles (8 ounces): These are the heart of the dish, soaking up all the delicious sauce and providing that signature chewy bite.
- Vegetable oil (2 tablespoons): Essential for stir-frying everything to glossy, golden perfection without sticking.
- Garlic (2 cloves, minced): Offers a punchy, aromatic base that sets the flavor tone from the very start.
- Onion (1 small, sliced): Adds sweetness and a gentle crunch as it caramelizes.
- Red bell pepper (1, sliced): Brings bright color and a subtle sweetness that balances the savory notes.
- Shredded carrots (1 cup): For a touch of natural sweetness and vibrant orange color.
- Snap peas or broccoli florets (1 cup): Choose your favorite for a pop of green and satisfying crunch.
- Eggs (2, lightly beaten): Scrambled into the noodles for extra richness and protein.
- Soy sauce (2 tablespoons): A salty, umami-rich backbone for the stir-fry sauce.
- Fish sauce (1 tablespoon): Adds an unmistakable depth and authentic Thai flavor—just a little goes a long way.
- Oyster sauce (1 tablespoon): Brings a sweet-salty complexity that ties everything together.
- Brown sugar (1 tablespoon): Balances the saltiness and adds subtle caramel notes.
- Chili garlic sauce (1 teaspoon, optional): For those who love a kick of heat and extra flavor.
- Juice of 1/2 lime: Brightens the whole dish with a zesty, fresh finish.
- Chopped green onions, fresh cilantro, and crushed peanuts: These garnishes add layers of flavor, texture, and visual appeal.
How to Make Thai Rice Noodle Stir Fry Recipe
Step 1: Prep and Cook the Rice Noodles
Start by cooking your wide rice noodles according to the package instructions—usually just a quick soak or boil until they’re tender but still pleasantly chewy. Once they’re ready, drain them and rinse with cold water. This step is crucial to prevent the noodles from sticking together in clumps, ensuring every bite of your Thai Rice Noodle Stir Fry Recipe is perfectly separated and slurpable.
Step 2: Mix Up the Stir-Fry Sauce
In a small bowl, whisk together the soy sauce, fish sauce, oyster sauce, brown sugar, chili garlic sauce (if you like a little heat), and fresh lime juice. This sauce is where the magic happens—it’s sweet, salty, tangy, and brings all the classic flavors of Thai cuisine Main Course.
Step 3: Sauté Aromatics and Vegetables
Heat the vegetable oil in a large skillet or wok over medium-high heat. Toss in the garlic and onion, and let them sizzle for a minute or two until fragrant and just softened. Add the bell pepper, carrots, and snap peas or broccoli, stirring frequently. You want the veggies to stay crisp-tender for that satisfying crunch in every forkful.
Step 4: Cook the Eggs
Push the sautéed veggies to one side of your pan to make room for the eggs. Pour in the lightly beaten eggs and scramble them gently until just set. This little trick keeps the eggs soft and fluffy, ready to be mixed with the veggies for extra richness in your Thai Rice Noodle Stir Fry Recipe.
Step 5: Combine Noodles, Sauce, and Finish
Add the drained noodles to the pan, then pour the prepared sauce over everything. Use tongs or two wooden spoons to toss everything together, making sure the noodles are evenly coated. Stir-fry for another couple of minutes until the noodles are glossy, hot, and infused with all that wonderful sauce. Now you’re ready to serve!
How to Serve Thai Rice Noodle Stir Fry Recipe
Garnishes
The finishing touches make all the difference! Sprinkle your Thai Rice Noodle Stir Fry Recipe with chopped green onions, plenty of fresh cilantro, and a generous handful of crushed peanuts. The herbs add freshness, while the peanuts bring crunch and a lovely nutty aroma.
Side Dishes
This stir fry is satisfying all on its own, but you can round out your meal with classic Thai sides. Try a simple cucumber salad for a cooling contrast or some crispy spring rolls for extra crunch. A bowl of hot and sour soup or Thai iced tea would complement the noodles beautifully as well.
Creative Ways to Present
For a fun spin, serve your Thai Rice Noodle Stir Fry Recipe in lettuce cups for a light, hand-held option. Or pile the noodles high in a shallow bowl, topped with extra herbs and peanuts, and let everyone help themselves family-style. If you’re entertaining, serve with lime wedges on the side so guests can adjust the zing to their liking.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, let them cool completely before transferring to an airtight container. Your Thai Rice Noodle Stir Fry Recipe will keep in the fridge for up to 3 days, making it a fantastic option for meal prep or quick lunches.
Freezing
While the noodles and vegetables are best enjoyed fresh, you can freeze leftovers if needed. Place the cooled stir fry in a freezer-safe container, and it should keep for about a month. Just note that the texture of the noodles and veggies may soften a bit once thawed.
Reheating
For the best results, reheat your Thai Rice Noodle Stir Fry Recipe in a skillet over medium heat with a splash of water to loosen things up. Stir gently until heated through. Avoid microwaving if possible, as it can make the noodles gummy—but if you must, cover with a damp paper towel to help preserve moisture.
FAQs
Can I use chicken, shrimp, or tofu in this recipe?
Absolutely! This Thai Rice Noodle Stir Fry Recipe is endlessly customizable. Just cook your desired protein separately and add it in with the vegetables. Tofu, shrimp, or thinly sliced chicken all work beautifully and add extra heartiness.
What if I can’t find wide rice noodles?
No worries—narrow or medium-width rice noodles will work too. You can even use fettuccine-style noodles in a pinch. Just follow the package instructions and keep an eye on the texture so they don’t overcook.
Is there a vegetarian version of this dish?
Yes! Simply skip the fish sauce or use a vegetarian substitute, and the oyster sauce can be replaced with a mushroom-based sauce. This keeps your Thai Rice Noodle Stir Fry Recipe completely plant-based and just as delicious.
How spicy is this stir fry?
The base recipe has just a touch of heat from the chili garlic sauce, but you can adjust this to your liking. Add more for a fiery kick, or leave it out altogether for a milder version that’s family-friendly.
Can I make this dish ahead of time?
While it’s best freshly made, you can prep all the veggies and the sauce in advance. When you’re ready to eat, just cook the noodles and stir-fry everything together for a speedy, fresh meal in minutes.
Final Thoughts
This Thai Rice Noodle Stir Fry Recipe is proof that you don’t need complicated ingredients or hours in the kitchen to whip up something truly crave-worthy. Give it a try, and don’t be surprised if it earns a permanent spot in your weeknight dinner rotation. Happy cooking!
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Thai Rice Noodle Stir Fry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Thai Rice Noodle Stir Fry is a vibrant, flavorful dish combining tender wide rice noodles with fresh vegetables and a savory sauce made from soy, fish, and oyster sauces. Enhanced with a hint of lime and optional chili garlic sauce for spice, it’s a quick and easy main course perfect for a weeknight dinner. Garnished with green onions, cilantro, and crushed peanuts, it delivers authentic Thai flavors in a wholesome vegetarian-friendly meal.
Ingredients
Vegetables and Aromatics
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 1 cup snap peas or broccoli florets
- 2 cloves garlic, minced
- Chopped green onions, for garnish
- Fresh cilantro, for garnish
Noodles
- 8 ounces wide rice noodles
Sauces and Seasonings
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon chili garlic sauce (optional)
- Juice of 1/2 lime
Proteins and Oils
- 2 eggs, lightly beaten
- 2 tablespoons vegetable oil
Garnish
- Crushed peanuts
Instructions
- Prepare the noodles: Cook the wide rice noodles according to package directions until just tender. Drain them well, then rinse under cold water to prevent sticking and set aside.
- Make the sauce: In a small bowl, combine soy sauce, fish sauce, oyster sauce, brown sugar, chili garlic sauce if using, and lime juice. Stir well and set aside.
- Sauté aromatics and vegetables: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sliced onion, sautéing for 1 to 2 minutes until fragrant. Add sliced bell pepper, shredded carrots, and snap peas or broccoli florets. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender.
- Cook the eggs: Push the vegetables to one side of the skillet. Pour the lightly beaten eggs into the empty space and scramble until just cooked through, then mix the eggs together with the vegetables.
- Add noodles and sauce: Add the drained noodles to the skillet and pour the prepared sauce over everything. Toss to coat evenly and stir-fry for another 2 to 3 minutes until everything is heated through and well combined.
- Garnish and serve: Serve the stir fry hot, topped with chopped green onions, fresh cilantro, and crushed peanuts for added texture and flavor.
Notes
- Add tofu, shrimp, or chicken for extra protein options.
- Adjust the spice level by increasing or decreasing the amount of chili garlic sauce.
- Leftovers reheat well in a skillet with a splash of water to maintain moistness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 7g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 95mg
