Thai Stir-Fried Noodles With Vegetables (Easy!)

Stir-fried vegetables, close-up of hand sprinkling seasoning
Ian O'Leary / Getty Images
  • 27 mins
  • Prep: 15 mins,
  • Cook: 12 mins
  • Yield: 3-4 portions (serves 3-4)
Ratings (66)

These stir-fried noodles are made with a flavorful stir-fry sauce composed of lime juice, soy sauce, white pepper, and chili. This dish can be made vegetarian/vegan, or get creative and add your own choice of protein source (chicken, tofu, and shrimp are all delicious options). Note that although most Thai noodle dishes are made with rice noodles, there are also various Chinese-inspired Thai noodle dishes made with wheat or egg noodles, as in this recipe. We always love all the noodle dishes available in Thailand, simply because they are never bland or lacking in flavor. We're sure you'll find this the case here.

What You'll Need

  • 5 to 8 ounces (140 to 226 g.) Chinese-style wheat or egg noodles
  • 4 cloves garlic, minced
  • 2 to 3 teaspoons grated galangal OR ginger
  • 1/4 cup chopped shallots OR purple onion
  • 1 carrot, sliced or cut into matchsticks
  • 5 to 8 shiitake mushrooms, sliced
  • 1 small head broccoli, chopped into florets
  • 1 small red pepper, sliced
  • 2 cups bean sprouts
  • fresh coriander or basil to garnish
  • 2 to 3 tablespoons vegetable oil for stir-frying
  • Stir-fry Sauce:
  • 3 tablespoons fresh lime juice
  • 3 tablespoons soy sauce
  • 1 tablespoon fish sauce, OR 1 additional tablespoon soy sauce if vegetarian
  • 3 tablespoons rice vinegar OR white wine vinegar
  • 3 tablespoons oyster sauce OR vegetarian oyster sauce OR vegetarian stir-fry sauce
  • 1+1/2 to 2 teaspoons sugar
  • 1/4 tablespoon white pepper (available in most spice aisles)
  • 1/2 to 3/4 teaspoon dried crushed chili (chili flakes) OR fresh-cut red chili

How to Make It

  1. Boil noodles in lightly salted water until 'al dente', veering on the side of undercooked (you will be stir-frying them later so avoid overcooking them now). Drain and rinse with cold water to prevent sticking. Set aside.
  2. Place all 'Stir-Fry Sauce' ingredients together in a cup, stirring well to dissolve the sugar. Set aside.
  3. Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then stir-fry the garlic, ginger, and shallot/onion 1 minute.
  1. Add the carrots plus 1 to 2 tablespoons of the stir-fry sauce you made earlier - enough to keep ingredients frying nicely. Stir-fry 2 minutes, until carrots soften slightly.
  2. Add the mushrooms, broccoli, and red pepper, plus 3 to 4 more tablespoons of the stir-fry sauce. Continue stir-frying until mushrooms and red pepper soften and broccoli turns bright green but is still crisp (3 to 4 minutes).
  3. Now add the noodles plus remaining stir-fry sauce. Using 2 utensils, lift and turn the noodles in the pan to combine with the vegetables. Stir-fry in this way 3 to 5 more minutes, or until you are happy with the softness/texture of the noodles. During the last 1 minute of cooking time, fold in the bean sprouts.
  4. Taste-test the noodles, adding up to 1 more Tbsp. fish sauce or soy sauce if not salty or flavorful enough. If too salty for your taste OR too sweet, add 1/2 to 1 tablespoon more lime juice. If too sour, add a little more sugar. More chili can be added if you prefer it spicier.
  5. Serve immediately in bowls or plates, topping with a sprinkling of fresh coriander or basil. More fresh bean sprouts can also be added as a topping.