Easy Thai Noodles Recipe
Quick, flavorful Thai-style noodles tossed in a tangy-savory sauce with vegetables, soft scrambled eggs, crunchy peanuts, and fresh herbs. Perfect for a fast weeknight dinner.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 8 oz dry rice noodles
- 0.25 cup low-sodium soy sauce
- 1 tbsp fish sauce optional
- 1 tbsp brown sugar
- 1 tbsp lime juice freshly squeezed
- 1 tsp chili-garlic sauce (Sriracha)
- 1 tsp toasted sesame oil
- 2 tbsp neutral oil for stir-frying
- 3 clove garlic minced
- 1 tbsp fresh ginger grated
- 1 cup red bell pepper thinly sliced
- 1 cup carrots shredded
- 0.5 cup green onions sliced
- 2 large eggs lightly beaten
- 0.25 cup roasted peanuts chopped
- 0.25 cup fresh cilantro chopped
- 4 wedge lime for serving
Instructions
Preparation Steps
- Soak rice noodles in very hot water until just tender per package directions, 6 to 10 minutes, then drain and rinse under cold water to stop cooking.
- Whisk the sauce: combine soy sauce, fish sauce (if using), brown sugar, lime juice, and chili-garlic sauce in a small bowl until the sugar dissolves.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil, pour in beaten eggs, and scramble just until set. Transfer eggs to a plate.
- Add remaining 1 tablespoon oil to the pan. Stir-fry garlic and ginger for 30 seconds until fragrant.
- Add bell pepper and carrots; cook 2 to 3 minutes until crisp-tender.
- Add drained noodles and the sauce. Toss constantly for 1 to 2 minutes until the noodles are evenly coated and heated through.
- Return the scrambled eggs and add green onions. Toss 30 to 60 seconds, then drizzle in sesame oil.
- Serve hot, topped with chopped peanuts and cilantro. Squeeze lime wedges over the noodles at the table.
Notes
For extra protein, add cooked shrimp or chicken. Use tamari to keep it gluten-free. Adjust chili-garlic sauce to your heat preference.