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
Scale
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.
