If you’re craving something vibrant, flavorful, and wonderfully satisfying, this Thai Rice Noodle Stir Fry Recipe is your new go-to! It brings together tender wide rice noodles, crisp vegetables, and a tangy, spicy sauce that perfectly balances sweet, savory, and zesty notes. Every bite delivers the warmth of garlic and onion, the freshness of cilantro and lime, and just the right kick of chili, making it an absolutely unforgettable dish to whip up any night of the week.
Ingredients You’ll Need
The magic of this Thai Rice Noodle Stir Fry Recipe lies in its simple yet essential ingredients. Each one plays a unique role—from texture to bursts of flavor, and even those delightful pops of color that make your plate come alive.
- 8 ounces wide rice noodles: These soak up the sauce perfectly and offer a smooth, chewy texture.
- 2 tablespoons vegetable oil: A neutral oil that helps stir-fry everything evenly without overpowering flavors.
- 2 garlic cloves (minced): Garlic adds a fragrant base that wakes up the whole dish.
- 1 small onion (sliced): Provides sweetness and depth when cooked until just tender.
- 1 cup shredded carrots: Adds crunch and a subtle natural sweetness.
- 1 red bell pepper (thinly sliced): For color contrast and a slight fruity note.
- 2 eggs (lightly beaten): Creates a soft, fluffy layer of protein that blends beautifully with the noodles and veggies.
- 1 cup bean sprouts: Brings a crisp freshness and lightness near the end of cooking.
- 2 green onions (sliced): Adds a mild oniony brightness that lifts the entire dish.
- 1/4 cup chopped cilantro (for garnish): Fresh and herbaceous, it finishes the dish with a clean, citrusy flavor.
- Lime wedges (for serving): To squeeze over just before eating for a tangy zing.
- Optional: crushed peanuts or chili flakes: For added texture or extra heat according to taste.
- For the sauce: A harmonious blend of 3 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, 1 tablespoon lime juice, and 1 teaspoon sriracha or Thai chili sauce (adjust to your heat preference).
How to Make Thai Rice Noodle Stir Fry Recipe
Step 1: Prepare the Rice Noodles
Begin by soaking your wide rice noodles in warm water as directed on the package until just tender but still slightly firm to the bite. This soaking step is crucial—it ensures the noodles won’t overcook during stir-frying and hold their perfect bounce.
Step 2: Mix the Sauce
While your noodles soak, whisk together the soy sauce, fish sauce, brown sugar, rice vinegar, lime juice, and sriracha in a small bowl. This vibrant sauce is the soul of the Thai Rice Noodle Stir Fry Recipe and perfectly balances salty, sweet, tangy, and spicy flavors.
Step 3: Stir-Fry the Aromatics and Veggies
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sliced onion, sautéing them for 1 to 2 minutes until they become fragrant and lightly softened. Next, toss in the shredded carrots and red bell pepper slices, cooking for an additional 2 to 3 minutes. This step brings out the natural sweetness of the veggies while maintaining a satisfying crunch.
Step 4: Cook the Eggs
Push the sautéed vegetables to one side of the pan, then pour in the lightly beaten eggs. Stir and scramble them until they are just set, then combine them with the vegetables. This creates a fluffy texture contrast against the noodles and veggies.
Step 5: Combine Noodles and Sauce
Drain the rice noodles and add them to the pan along with the prepared sauce. Toss everything together thoroughly for 2 to 3 minutes until every noodle is evenly coated and heated through. This step infuses all that saucy goodness into the noodles.
Step 6: Add the Final Touches
Stir in the fresh bean sprouts and sliced green onions, cooking for just one more minute to keep their fresh crunch. At this point, your Thai Rice Noodle Stir Fry Recipe is almost ready to delight your taste buds!
How to Serve Thai Rice Noodle Stir Fry Recipe
Garnishes
The right garnishes elevate this dish from great to unforgettable. Sprinkle freshly chopped cilantro over the top to add a bright, herbal note. Serve with lime wedges that your guests can squeeze over for a lively burst of acidity that ties all the flavors together. If you love texture and heat, crushed peanuts and chili flakes add irresistible crunch and a fiery kick.
Side Dishes
This Thai Rice Noodle Stir Fry Recipe is already a satisfying main dish but pairs wonderfully with light sides such as a crisp cucumber salad, fresh spring rolls, or even a simple miso soup. These companions balance richness and add variety to your meal without overwhelming the flavors of your stir-fry.
Creative Ways to Present
For a fun twist, serve your stir fry in carved-out bell pepper halves or crispy lettuce cups. You can also arrange the noodles on a platter, topped with vibrant herbs and nuts, turning it into a shareable feast perfect for gatherings. These presentations not only look stunning but encourage everyone to dig in and enjoy the colorful experience.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place them in an airtight container and refrigerate. They will stay fresh for up to 2 days. Because the noodles soak up sauce, it’s best to store them separately from any fresh garnishes like cilantro and lime wedges to keep those tastes bright.
Freezing
This dish doesn’t freeze very well due to the texture changes rice noodles can undergo. For best results, avoid freezing and enjoy your Thai Rice Noodle Stir Fry Recipe fresh or refrigerated.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed. Avoid microwaving straight away to prevent the noodles from drying out or becoming mushy. Toss gently until warmed through and fresh again.
FAQs
Can I use other protein options in the Thai Rice Noodle Stir Fry Recipe?
Absolutely! Feel free to add cooked shrimp, chicken, or tofu to give the dish a satisfying protein boost. Simply add them during the vegetable stir-fry stage to heat through.
Is this recipe suitable for vegetarians?
Yes, it can be! Just swap the fish sauce for extra soy sauce or coconut aminos to keep the umami flavor without animal products.
What if I don’t have wide rice noodles?
You can substitute with other rice noodles or even flat egg noodles, but wide rice noodles deliver the best chewy texture and sauce absorption for this recipe.
How spicy is this Thai Rice Noodle Stir Fry Recipe?
The heat level is adjustable by how much sriracha or Thai chili sauce you add. Start with the recommended amount and add more if you like things fiery!
Can I prep ingredients ahead of time?
Definitely! Chop your vegetables and mix the sauce in advance. Just soak the noodles fresh before cooking for the best texture.
Final Thoughts
This Thai Rice Noodle Stir Fry Recipe is an absolute winner that’s quick to prepare yet brimming with fresh, exciting flavors and textures. It’s perfect for busy weeknights when you want a satisfying meal that feels like a celebration on your plate. Give it a try and watch it become a beloved staple in your recipe collection!
Print
Thai Rice Noodle Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
- Diet: Gluten Free
Description
This Thai Rice Noodle Stir Fry is a vibrant and flavorful dish combining wide rice noodles with fresh vegetables, scrambled eggs, and a tangy, slightly spicy sauce. Perfect for a quick weeknight meal, it offers a balanced blend of textures and tastes, enhanced by fresh cilantro, lime, and optional crushed peanuts or chili flakes for an authentic Thai touch.
Ingredients
Main Ingredients
- 8 ounces wide rice noodles
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 small onion, sliced
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 2 green onions, sliced
- 1/4 cup chopped cilantro, for garnish
- Lime wedges, for serving
- Optional: crushed peanuts or chili flakes
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon sriracha or Thai chili sauce (adjust to taste)
Instructions
- Prepare the noodles: Soak the rice noodles in warm water according to package instructions until just tender. Drain and set aside to prevent overcooking.
- Make the sauce: In a small bowl, whisk together soy sauce, fish sauce, brown sugar, rice vinegar, lime juice, and sriracha to create a balanced, tangy, and slightly spicy sauce. Set aside.
- Cook aromatics and vegetables: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sliced onion and stir-fry for 1–2 minutes until fragrant and lightly softened. Then add shredded carrots and sliced red bell pepper, cooking for an additional 2–3 minutes until the vegetables are just tender yet still crisp.
- Scramble eggs: Push the cooked vegetables to one side of the pan. Pour in the beaten eggs and scramble them gently until just set. Combine the eggs with the vegetables to integrate flavors.
- Combine noodles and sauce: Add the drained rice noodles and the prepared sauce to the pan. Toss everything together for 2–3 minutes, ensuring the noodles are evenly coated and heated through without becoming mushy.
- Finish with fresh ingredients: Stir in the bean sprouts and sliced green onions, cooking for another minute to maintain their crunch and freshness.
- Serve: Serve the stir fry hot, garnished with chopped cilantro, lime wedges, and, if desired, crushed peanuts or chili flakes for added texture and heat.
Notes
- Add cooked shrimp, chicken, or tofu for extra protein to make the dish more filling.
- For a vegetarian version, omit the fish sauce or substitute it with soy sauce or coconut aminos.
- Adjust sriracha or chili flakes according to your preferred spice level.
- Soak the noodles just until tender to avoid sogginess in the stir fry.
- Use a wok or large skillet for best results to allow even cooking and tossing of ingredients.
