These noodles are incredibly versatile, easy to customize, and come together in under 30 minutes. The sauce has a perfect balance of sweet, salty, tangy, and umami flavors that coat the noodles beautifully. It’s a great way to use up leftover vegetables or protein and tastes just like your favorite takeout—only fresher and healthier.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Rice noodles (wide or thin, depending on preference)
Oil (vegetable or sesame oil)
Garlic, minced
Onion, thinly sliced
Bell peppers, julienned
Carrots, julienned
Green onions, chopped
Bean sprouts
Eggs (optional)
Your choice of protein (shrimp, chicken, tofu, or beef)
Crushed peanuts or chopped cilantro (for garnish)
Lime wedges (for serving)
For the sauce:
Soy sauce
Fish sauce (or more soy sauce for vegetarian)
Oyster sauce (or mushroom sauce for vegetarian)
Brown sugar or palm sugar
Tamarind paste (optional, for tanginess)
Chili flakes or sriracha (to taste)
Directions
Soak rice noodles in warm water according to package instructions until pliable, then drain and set aside.
In a small bowl, mix together soy sauce, fish sauce, oyster sauce, sugar, tamarind paste (if using), and chili flakes. Set aside.
Heat oil in a large wok or skillet over medium-high heat.
Add garlic and onion, and stir-fry for 30 seconds until fragrant.
Add protein of choice and cook until fully done. Remove and set aside if necessary.
Toss in bell peppers and carrots, and cook for 2–3 minutes until slightly tender.
Push veggies to the side and crack in the eggs, scrambling them until just cooked (if using).
Add soaked noodles and return the protein to the pan. Pour in the sauce and toss everything together until noodles are evenly coated and heated through.
Add bean sprouts and green onions, toss briefly, then remove from heat.
Garnish with crushed peanuts, cilantro, and lime wedges before serving.
Pad Thai style: Add tamarind and chopped peanuts, and serve with extra lime for a Pad Thai-inspired version.
Spicy version: Increase chili flakes or add Thai red chili paste for more heat.
Gluten-free: Use gluten-free tamari and check that your fish and oyster sauces are gluten-free.
Vegan: Skip the eggs, use tofu as the protein, and use mushroom or soy-based sauces.
Extra veggies: Add broccoli, snap peas, mushrooms, or baby corn.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in a skillet over medium heat with a splash of water or oil to loosen the noodles. Avoid microwaving for too long, as it can make the noodles rubbery.
FAQs
What kind of noodles should I use?
Wide or thin rice noodles are typically used, depending on the dish you’re aiming for. Either works well.
Can I use dried noodles instead of fresh?
Yes, just soak or cook them according to the package instructions before stir-frying.
Is this the same as Pad Thai?
Not exactly. Pad Thai has a specific sauce made with tamarind, fish sauce, and sugar, while Thai stir-fried noodles can vary in sauce and ingredients.
How do I keep the noodles from sticking?
Toss them in a little oil after soaking, and don’t overcrowd the pan when stir-frying.
What protein works best?
Shrimp, chicken, beef, or tofu all work great. Just make sure it’s cooked through before adding the noodles.
Can I make it ahead of time?
You can prep the sauce and chop the vegetables ahead, but cook the noodles fresh for the best texture.
What if I don’t have tamarind paste?
You can skip it or use a splash of lime juice and a little extra sugar for a similar tang.
Can I freeze Thai stir fried noodles?
It’s best enjoyed fresh, but you can freeze leftovers. Reheat in a skillet with a splash of water for better texture.
What oil is best for stir-frying?
Use a high-smoke-point oil like vegetable, peanut, or sesame oil.
Can I make it without eggs?
Yes, simply leave them out or use tofu scramble for a vegan-friendly alternative.
Conclusion
Thai Stir Fried Noodles are a fast, flavorful, and flexible dish that brings the bold flavors of Thai cuisine to your home kitchen. Whether you prefer them spicy, sweet, or packed with veggies and protein, this recipe is easy to customize and perfect for a weeknight dinner or casual meal with friends.
Thai Stir Fried Noodles are a quick and flavorful dish made with rice noodles, crisp vegetables, and your choice of protein, all tossed in a bold, savory Thai-style sauce. It’s a delicious and customizable meal ready in under 30 minutes.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main Course
Method:Stir-Fry
Cuisine:Thai
Diet:Gluten Free
Ingredients
8 oz rice noodles (wide or thin)
2 tbsp vegetable or sesame oil
3 garlic cloves, minced
1 small onion, thinly sliced
1 bell pepper, julienned
1 cup carrots, julienned
3 green onions, chopped
1 cup bean sprouts
2 eggs (optional)
1 cup cooked shrimp, chicken, tofu, or beef
2 tbsp crushed peanuts or chopped cilantro (for garnish)
Lime wedges (for serving)
For the sauce:
2 tbsp soy sauce
1 tbsp fish sauce (or more soy sauce for vegetarian)
1 tbsp oyster sauce (or mushroom sauce for vegetarian)
1 tbsp brown sugar or palm sugar
1 tsp tamarind paste (optional)
1/4 tsp chili flakes or sriracha (to taste)
Instructions
Soak rice noodles in warm water according to package instructions until pliable. Drain and set aside.
In a small bowl, mix together soy sauce, fish sauce, oyster sauce, sugar, tamarind paste (if using), and chili flakes. Set aside.
Heat oil in a large wok or skillet over medium-high heat.
Add garlic and onion; stir-fry for 30 seconds until fragrant.
Add protein of choice and cook through. Remove and set aside if needed.
Add bell peppers and carrots. Stir-fry for 2–3 minutes until slightly tender.
Push veggies to the side, crack in eggs (if using), and scramble until just cooked.
Add soaked noodles and return protein to the pan. Pour in the sauce and toss until everything is well combined and heated through.
Add bean sprouts and green onions. Toss briefly and remove from heat.
Garnish with crushed peanuts, cilantro, and lime wedges before serving.
Notes
Use tamari or coconut aminos for a gluten-free version.Skip eggs and use tofu for a vegan option.Add extra veggies like mushrooms, snap peas, or baby corn if desired.Don’t overcook the noodles—just soak until pliable and finish cooking in the pan.Pre-make the sauce for quicker prep during busy weeknights.
