If you’re craving a vibrant, flavorful meal that’s both comforting and packed with textures, this Thai Rice Noodle Stir Fry Recipe is exactly what you need. It perfectly balances tender rice noodles with crunchy vegetables, savory sauces, and a hint of spice, creating a dish that feels like a warm hug from the inside out. This recipe is not only easy to whip up on any weeknight but also versatile enough to customize with your favorite proteins or keep it light and vegetarian. Once you master this Thai Rice Noodle Stir Fry Recipe, it’s guaranteed to become a go-to in your culinary rotation.
Ingredients You’ll Need
This Thai Rice Noodle Stir Fry Recipe keeps things simple yet bold by combining fresh vegetables, tender noodles, and a rich, savory sauce. Each ingredient plays a vital role in delivering that perfect combination of flavors and textures—from the softness of the noodles to the crispness of the veggies, all rounded out by the umami of the sauce.
- 8 ounces wide rice noodles: These are tender and soak up the sauce beautifully, making every bite deliciously satisfying.
- 2 tablespoons vegetable oil: Essential for stir-frying, vegetable oil helps everything cook evenly without overpowering flavors.
- 2 cloves garlic (minced): Adds a fragrant, pungent kick that forms the base of the flavor profile.
- 1/2 onion (thinly sliced): Brings subtle sweetness and a slight crunch to the dish.
- 1 bell pepper (sliced): A burst of color and fresh crunch that brightens up the plate.
- 1 cup shredded carrots: Adds sweetness and a tender bite that works perfectly with the other veggies.
- 2 eggs (lightly beaten): Provides richness and protein, making the dish more filling and satisfying.
- 1 cup bean sprouts: Offers a fresh crispness that contrasts beautifully with the soft noodles.
- 2 green onions (sliced): Adds a mild onion aroma and a pop of green color for visual appeal.
- 1/4 cup roasted peanuts (chopped, optional): Introduces a delightful crunch and nutty flavor when sprinkled on top.
- Lime wedges for serving: The finishing touch for a refreshing, tangy burst that balances all the flavors.
- For the Sauce:
- 3 tablespoons soy sauce: The salty backbone that ties everything together.
- 1 tablespoon fish sauce (or extra soy sauce for vegetarian): Injects that true Thai umami or keeps it vegetarian-friendly if omitted.
- 1 tablespoon oyster sauce (or vegetarian oyster sauce): Adds depth and sweetness.
- 1 tablespoon brown sugar: Balances savory with just a hint of caramel sweetness.
- 1–2 teaspoons sriracha or chili garlic sauce (optional): Brings a gentle heat to the dish if you like a little spice.
- 1 tablespoon water: Helps adjust the sauce consistency for even coating of the noodles.
How to Make Thai Rice Noodle Stir Fry Recipe
Step 1: Prepare the Noodles
Begin by cooking the wide rice noodles according to the package instructions. The key here is to cook them just until tender because they will continue cooking in the stir-fry. Once done, drain and rinse under cold water to stop the cooking process and prevent them from sticking together. Set these perfectly cooked noodles aside while you prepare the other components.
Step 2: Mix the Sauce
In a small bowl, whisk together all the sauce ingredients — soy sauce, fish sauce, oyster sauce, brown sugar, sriracha if using, and water. This sauce is where the magic happens: a harmonious blend of salty, sweet, spicy, and umami flavors that will coat every strand of noodle beautifully.
Step 3: Start the Stir Fry
Heat the vegetable oil in a large wok or skillet over medium-high heat to get it nice and hot. Toss in the minced garlic and thinly sliced onions first and stir-fry for 1 to 2 minutes until fragrant and slightly softened. This step forms the aromatic foundation for the dish, warming your kitchen with welcoming smells.
Step 4: Add Vegetables
Next, add in your sliced bell pepper and shredded carrots. These veggies bring the fresh, crunchy textures and vibrant colors that make this dish so exciting. Stir-fry them for about 2 to 3 minutes just until they start to soften but still retain a little bite, keeping that satisfying crispness.
Step 5: Cook the Eggs
Push the vegetables to one side of the pan, creating space to pour in the lightly beaten eggs. Scramble them gently until just set, then mix everything together. The eggs add richness and a lovely silkiness that complements the noodles and veggies perfectly.
Step 6: Combine Noodles and Sauce
Now, add the cooked noodles and your mixed sauce to the pan. Toss everything together and stir-fry for 2 to 3 minutes to make sure the noodles absorb all those incredible flavors and are heated through. This is where the dish really comes alive, with every bite bursting with taste.
Step 7: Finish with Freshness
Lastly, stir in the bean sprouts and sliced green onions. Cook for just one more minute to keep their crunch and brightness intact. Then, remove the pan from the heat and get ready to serve.
How to Serve Thai Rice Noodle Stir Fry Recipe
Garnishes
Sprinkle chopped roasted peanuts on top to add a crunchy contrast and that irresistible nutty flavor. Don’t forget a generous squeeze of lime juice right before you dig in — it cuts through the richness of the sauce and adds a refreshing zing that elevates every bite.
Side Dishes
This stir fry shines perfectly on its own as a fulfilling meal, but if you want to round it out, consider simple sides like a crisp cucumber salad or a light vegetable spring roll. These sides bring fresh and cooling elements that balance the warm, savory noodles beautifully.
Creative Ways to Present
For a fun twist, serve the Thai Rice Noodle Stir Fry Recipe in small bowls topped with fresh herbs like cilantro or Thai basil. You can also turn it into a lettuce wrap dish for a hand-held experience, letting guests scoop up the noodles with crisp butter lettuce leaves for added texture and flair.
Make Ahead and Storage
Storing Leftovers
After enjoying your delicious meal, any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors may deepen overnight, making the second serving just as tasty, if not better.
Freezing
Freezing isn’t recommended for stir-fried noodles because the texture tends to degrade and become mushy. It’s best to enjoy this Thai Rice Noodle Stir Fry Recipe fresh or refrigerated for optimal taste and texture.
Reheating
When reheating, use a skillet over medium heat to gently warm the noodles, adding a splash of water or oil if needed to prevent sticking. This method helps maintain the dish’s original texture and flavor far better than microwaving.
FAQs
Can I make this Thai Rice Noodle Stir Fry Recipe gluten-free?
Absolutely! Just use tamari or a gluten-free soy sauce substitute and opt for gluten-free oyster sauce or leave it out. Double-check your fish sauce for gluten, or omit it to be safe. The dish will still taste fantastic.
What protein options can I add?
You can easily add tofu, shrimp, or chicken for extra protein. Just cook the protein first, remove it from the pan, and add it back in with the noodles for a complete meal.
How spicy is the dish?
The recipe includes sriracha or chili garlic sauce as optional ingredients, so you can control the heat level to your preference. Omitting these will keep the dish mild, making it perfect for all palates.
Can this recipe be made vegan?
Yes, by substituting fish and oyster sauce with vegetarian versions or extra soy sauce and skipping the eggs, you can enjoy a vibrant vegan version without sacrificing flavor.
Do I have to use wide rice noodles?
Wide rice noodles are traditional and soak up the sauce well, but you can use other types of rice noodles if that’s what you have on hand. Just adjust cooking times accordingly to keep them tender and not mushy.
Final Thoughts
Once you’ve tried this Thai Rice Noodle Stir Fry Recipe, you’ll see why it’s such a beloved dish for many. It’s quick, vibrant, and packed with fresh flavors that satisfy every craving. Whether you’re a seasoned chef or cooking for the first time, this recipe welcomes you to create a delicious meal that feels like a celebration of simple, wholesome ingredients. Give it a try—you might just find a new favorite to share with friends and family.
Print
Thai Rice Noodle Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stirfrying
- Cuisine: Thai
- Diet: Vegetarian
Description
This flavorful Thai Rice Noodle Stir Fry is a quick and easy dish featuring wide rice noodles tossed with fresh vegetables, scrambled eggs, and a savory-sweet sauce. Perfect for a weeknight dinner, it offers a delicious balance of textures and authentic Thai flavors, with optional peanuts and lime wedges to enhance the experience.
Ingredients
Main Ingredients
- 8 ounces wide rice noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1/2 onion, thinly sliced
- 1 bell pepper, sliced
- 1 cup shredded carrots
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 2 green onions, sliced
- 1/4 cup roasted peanuts, chopped (optional)
- Lime wedges for serving
Sauce Ingredients
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce (or extra soy sauce for vegetarian)
- 1 tablespoon oyster sauce (or vegetarian oyster sauce)
- 1 tablespoon brown sugar
- 1–2 teaspoons sriracha or chili garlic sauce (optional)
- 1 tablespoon water
Instructions
- Prepare the Noodles: Cook rice noodles according to package instructions until just tender. Drain and rinse under cold water to stop the cooking process. Set aside to be added later.
- Make the Sauce: In a small bowl, whisk together soy sauce, fish sauce, oyster sauce, brown sugar, sriracha (if using), and water. Set the sauce aside to blend flavors.
- Stir-Fry the Vegetables: Heat vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and sliced onions, stir-frying for 1–2 minutes until fragrant. Add bell pepper and shredded carrots, cooking for an additional 2–3 minutes until they begin to soften.
- Cook the Eggs: Push the vegetables to one side of the pan and pour the beaten eggs into the empty space. Scramble the eggs gently until just set, then mix them through the vegetables.
- Toss with Noodles and Sauce: Add the cooked noodles and prepared sauce to the pan. Toss everything together and stir-fry for 2–3 minutes, ensuring the noodles are evenly coated with sauce and heated through.
- Finish with Fresh Ingredients: Stir in the bean sprouts and sliced green onions. Cook for an additional minute, then remove the pan from heat.
- Serve: Plate the stir fry and top with chopped roasted peanuts if desired. Serve with lime wedges on the side for a fresh, tangy finish.
Notes
- For added protein, include tofu, shrimp, or chicken during the vegetable stir-fry step.
- To make this dish gluten-free and fully vegetarian, substitute tamari for soy sauce and use vegetarian oyster sauce, omitting fish sauce.
- Adjust the amount of sriracha according to your preferred spice level.
- Soaking rice noodles ahead of time can help prevent sticking.
- Fresh lime juice enhances the dish’s flavor when squeezed over before serving.
