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
Scale
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.
