Thai Rice Noodle Stir Fry Recipe

If you have a craving for something vibrant, flavorful, and effortlessly satisfying, this Thai Rice Noodle Stir Fry Recipe is going to become your new best friend in the kitchen. With its perfect balance of tender rice noodles, crisp vegetables, and a tangy-sweet sauce that will dance on your taste buds, this dish is a celebration of colors, textures, and lip-smacking flavors that come together in one joyful, hearty meal. Whether you’re cooking for family, friends, or just yourself, this recipe brings a taste of Thailand to your table in under 30 minutes.

Ingredients You’ll Need

The magic in this Thai Rice Noodle Stir Fry Recipe lies in the simplicity of its ingredients. Each one plays a starring role, contributing to the dish’s texture, flavor, and visual appeal without overwhelming the others. From the wide rice noodles that soak up the luscious sauce, to the fresh veggies adding bursts of crunch and color, every ingredient is essential for that authentic stir-fry experience.

• 8 ounces wide rice noodles: These noodles are perfect for absorbing the flavors of the sauce while staying tender yet slightly chewy.
• 2 tablespoons vegetable oil: A neutral oil for stir-frying that ensures your veggies cook beautifully without burning.
• 2 cloves garlic (minced): Adds a fragrant, savory kick that is classic in Thai cooking.
• 1 small onion (sliced): Provides sweetness and depth to balance the spicy and tangy elements.
• 1 red bell pepper (sliced): Adds vibrant color and a subtle crunch for texture contrast.
• 1 cup shredded carrots: Contributes sweetness and a lovely orange hue to brighten the dish.
• 2 green onions (cut into 2-inch pieces): Offer fresh aromatics and a mild onion flavor that complements everything.
• 2 eggs (lightly beaten): Bring protein and a silky texture, scrambled in with the vegetables.
• 1 cup bean sprouts: Add a fresh, crisp bite that balances the softness of the noodles.
• ¼ cup chopped fresh cilantro: Final touch that provides a pop of herbal brightness and authentic Thai flair.
• Lime wedges (for serving): Lemon-lime acidity brightens and heightens all the bold flavors of the stir fry.

For the Sauce:

• 3 tablespoons soy sauce: Delivers the salty umami base.
• 2 tablespoons fish sauce: Adds depth and authentic savory complexity.
• 1 tablespoon brown sugar: Balances the saltiness with caramel sweetness.
• 1 tablespoon lime juice: Gives that signature tang that lifts the entire dish.
• 1 teaspoon sriracha or chili garlic sauce: Brings heat and a punch of chili flavor, adjustable to your spice preference.
• 1 teaspoon sesame oil: Infuses a nutty aroma that rounds out the sauce beautifully.

How to Make Thai Rice Noodle Stir Fry Recipe

Step 1: Prepare the Rice Noodles

Start by cooking your rice noodles according to the package instructions until they are just tender but still firm to the bite. It’s important not to overcook them because they will continue to cook in the stir fry. Once done, drain the noodles and rinse them with cold water to stop the cooking and keep them from sticking together. Set these aside for now so they’re ready when you are to assemble everything.

Step 2: Mix the Flavorful Sauce

While the noodles rest, whisk together soy sauce, fish sauce, brown sugar, lime juice, sriracha, and sesame oil in a small bowl. This sauce is the backbone of the dish, marrying salty, sweet, tangy, and spicy notes in perfect harmony. Having this ready ensures you can quickly toss it with your stir fry later, making the process seamless and flavorful.

Step 3: Stir-Fry the Vegetables and Eggs

Heat the vegetable oil in a large skillet or wok over medium-high heat. Toss in minced garlic and sliced onion, stirring for about 1 to 2 minutes until fragrant and slightly softened. Add the sliced red bell pepper and shredded carrots, stir-frying for 3 to 4 minutes just until the veggies are tender-crisp, preserving their crunch and vibrant color. Push the vegetables to one side of the pan and pour in the beaten eggs. Scramble them gently until just set, then fold them into the vegetables to blend all the textures.

Step 4: Combine Noodles and Sauce

Now, add your cooked rice noodles to the pan. Pour the prepared sauce over everything and toss well to coat every bite with that delicious, glossy sauce. Stir-fry the mixture for 2 to 3 minutes until the noodles are heated through and evenly flavored. This is where the magic happens — every ingredient pulls together to create the iconic Thai Rice Noodle Stir Fry Recipe taste we all love.

Step 5: Final Touches

Stir in the fresh bean sprouts and green onions, cooking for just another minute to warm them through while maintaining their crispness. Remove the stir fry from the heat and sprinkle the chopped cilantro on top for a fresh herbaceous note. Serve this colorful, aromatic dish hot, with lime wedges on the side for that burst of citrusy zing that completes every bite.

How to Serve Thai Rice Noodle Stir Fry Recipe

Garnishes

Fresh cilantro and lime wedges are classic garnishes for this dish, offering bright herbal flavor and vibrant acidity. You can also add chopped peanuts for crunch or extra sliced chili if you love things spicy. These simple touches elevate the stir fry from delicious to unforgettable.

Side Dishes

This Thai Rice Noodle Stir Fry pairs beautifully with steamed jasmine rice for a more filling meal or a crisp cucumber salad to add refreshing coolness. Simple miso soup or a light Asian slaw also complement the dish perfectly, creating a balanced, satisfying plate.

Creative Ways to Present

Serve your stir fry in a colorful bowl with a sprinkle of fresh herbs on top or plate it over a bed of baby greens for a slightly different twist. For a fun party idea, dish it out in lettuce cups, letting everyone build their own wraps. The vibrant colors of this recipe make it as much a feast for the eyes as for the palate!

Make Ahead and Storage

Storing Leftovers

Leftover Thai Rice Noodle Stir Fry Recipe keeps well in an airtight container in the fridge for up to 3 days. The flavors actually deepen if you let it rest overnight, making it perfect for quick meals later in the week.

Freezing

While freezing cooked rice noodles can sometimes change their texture, this stir fry can be frozen if necessary. Place portions in freezer-safe containers and use within 1 month for best quality. Thaw in the fridge overnight before reheating.

Reheating

To reheat, warm the stir fry gently in a skillet over medium heat, stirring occasionally to prevent sticking and to distribute heat evenly. Adding a splash of water or a little extra soy sauce can help restore moisture and keep the noodles tender.

FAQs

Can I make this Thai Rice Noodle Stir Fry Recipe vegetarian?

Absolutely! To keep it vegetarian, simply replace the fish sauce with soy sauce and skip the eggs or use a plant-based alternative. Tofu is a fantastic protein option to add for substance without compromising the flavor.

What kind of rice noodles work best?

Wide, flat rice noodles are ideal because they soak up the sauce beautifully and have the perfect texture. You can usually find them labeled as pad thai noodles or rice stick noodles in Asian grocery stores.

How spicy is this dish and can I adjust it?

The sriracha or chili garlic sauce adds mild heat, but you can easily adjust the spice level to your preference by adding more or less. For a milder version, reduce or omit the chili sauce completely.

Can I add protein to this stir fry?

Yes! Chicken, shrimp, or tofu all make excellent additions. Simply cook your chosen protein separately or in the pan before adding vegetables, then combine everything for the final toss.

Is this recipe gluten-free?

This recipe can be gluten-free if you use gluten-free soy sauce (tamari) and double-check your fish sauce ingredients. Rice noodles are naturally gluten-free, making this a great option for those avoiding gluten.

Final Thoughts

This Thai Rice Noodle Stir Fry Recipe is one of those dishes that feels like a warm hug — comforting, vibrant, and full of love in every bite. It’s easy to make, packed with fresh flavors, and versatile enough to adapt to whatever you have on hand. I truly encourage you to try this recipe and watch it become a cherished staple in your meal rotation. Once you master it, the possibilities are endless for customizing and making it your own!

Thai Rice Noodle Stir Fry Recipe

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• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Thai Rice Noodle Stir Fry recipe offers a vibrant and flavorful meal featuring wide rice noodles tossed with fresh vegetables, scrambled eggs, and a tangy, savory sauce. Perfect for a quick and satisfying dinner, this dish combines the authentic taste of Thai cuisine with easy-to-follow steps for a delicious homemade stir fry.

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Ingredients

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Main Ingredients

• 8 ounces wide rice noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 small onion, sliced
• 1 red bell pepper, sliced
• 1 cup shredded carrots
• 2 green onions, cut into 2-inch pieces
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• ¼ cup chopped fresh cilantro
• Lime wedges, for serving

Sauce

• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1 teaspoon sriracha or chili garlic sauce (adjust to taste)
• 1 teaspoon sesame oil

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Instructions

1. Prepare Noodles: Cook rice noodles according to package instructions until just tender. Drain and rinse with cold water to stop the cooking process. Set aside.
2. Make Sauce: In a small bowl, whisk together soy sauce, fish sauce, brown sugar, lime juice, sriracha, and sesame oil. Set aside.
3. Sauté Aromatics and Vegetables: Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sliced onion, cooking for 1–2 minutes until fragrant. Add sliced bell pepper and shredded carrots, stir-frying for 3–4 minutes until they are just tender.
4. Cook Eggs: Push the vegetables to one side of the pan, pour in the lightly beaten eggs, and scramble until just set. Then, mix the eggs into the vegetable mixture evenly.
5. Combine Noodles and Sauce: Add the cooked rice noodles to the pan, pour the prepared sauce over everything, and toss well to coat all ingredients evenly. Stir-fry for an additional 2–3 minutes until heated through.
6. Finish with Fresh Ingredients: Stir in the bean sprouts and green onions, cooking for another minute. Remove the pan from heat and top the stir fry with chopped fresh cilantro.
7. Serve: Serve the stir fry hot with lime wedges on the side for an added burst of citrus flavor.

Notes

• You can add tofu, chicken, or shrimp for extra protein.
• For a fully vegetarian version, substitute soy sauce for fish sauce and omit eggs.
• Adjust the amount of sriracha or chili sauce to control the heat level.
• Rinse the cooked noodles with cold water to prevent sticking and overcooking.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stirfry
• Cuisine: Thai