Name: Thai Stir-Fried Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 8 ounces wide rice noodles; 2 tablespoons vegetable oil; 2 cloves garlic, minced; 1 cup broccoli florets; 1 cup sliced carrots; 1 cup sliced bell peppers (any color); 2 large eggs; 3 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon dark soy sauce; 1 teaspoon sugar; ½ teaspoon black pepper; 2 green onions, chopped

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Thai Stir-Fried Noodles are a colorful, crave-worthy dish that brings the bold flavors of Southeast Asia right into my kitchen. Loaded with fresh vegetables, soft rice noodles, and a savory blend of sauces, this quick and satisfying meal comes together in just one skillet. It’s the kind of comfort food I turn to when I want something fast, flavorful, and packed with texture.

Why I Love This Recipe

I love how versatile and easy this noodle dish is to make. Whether I’m in the mood for something vegetarian or want to throw in some chicken or tofu, it always hits the spot. The sauce is rich, slightly sweet, and perfectly balanced, coating the noodles and veggies with just the right amount of flavor. It’s also a great way for me to use up leftover produce in the fridge. Best of all, it comes together quickly, making it ideal for busy weeknights.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 ounces wide rice noodles
2 tablespoons vegetable oil
2 cloves garlic, minced
1 cup broccoli florets
1 cup sliced carrots
1 cup sliced bell peppers (any color)
2 large eggs
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 teaspoon sugar
1/2 teaspoon black pepper
2 green onions, chopped

Directions

I cook the rice noodles according to the package instructions until al dente. After draining, I rinse them under cold water to stop the cooking and prevent sticking. Then I set them aside.
In a large skillet or wok, I heat the vegetable oil over medium-high heat. I add the garlic and sauté for about 30 seconds until it’s fragrant.
I toss in the broccoli, carrots, and bell peppers, stir-frying for about 3–4 minutes until the vegetables are just tender but still crisp.
I push the veggies to one side of the skillet, crack the eggs into the other side, and scramble them until cooked through.
I add the cooked rice noodles to the pan along with soy sauce, oyster sauce, dark soy sauce, sugar, and black pepper. I toss everything together until well mixed and heated through—about 2–3 minutes.
Off the heat, I stir in the green onions, then serve it all up while it’s hot.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Nutritional Information (per serving):
Calories: 380
Net Carbs: 45g
Protein: 12g
Fat: 15g

Variations

I often add sliced chicken, beef, shrimp, or tofu during the vegetable stir-fry step for extra protein.
When I want some heat, I mix in a teaspoon of chili paste or toss in sliced fresh chili peppers with the garlic.
Sometimes I swap the vegetables depending on what I have—snap peas, mushrooms, and baby corn all work beautifully.
For a gluten-free version, I use tamari or a gluten-free soy sauce.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I usually toss the noodles in a skillet with a splash of water or soy sauce to loosen them up and prevent drying out. Microwaving also works in a pinch, but I find the stovetop brings back the texture best.

FAQs

Can I make this recipe ahead of time?

Yes, I’ve prepped the vegetables and sauce ahead of time, then just cooked everything fresh in under 15 minutes when ready to eat.

What’s the difference between soy sauce and dark soy sauce?

Dark soy sauce is thicker, richer, and slightly sweet. I use it to deepen the color and flavor, but regular soy sauce provides the saltiness.

Are rice noodles gluten-free?

Most rice noodles are naturally gluten-free, but I always check the package to be sure—some brands may add wheat-based starches.

Can I use other noodles?

Yes, I’ve tried this with lo mein noodles, udon, and even spaghetti when I was out of rice noodles. The texture changes slightly, but the flavors still work.

How do I prevent the noodles from sticking?

After cooking the noodles, I always rinse them in cold water and toss them with a tiny bit of oil if I’m not using them right away. This keeps them from clumping.

Conclusion

Thai Stir-Fried Noodles are one of my go-to meals when I want something fast, flavorful, and satisfying. With just a few pantry staples and whatever veggies I have on hand, I can whip up a dish that feels both comforting and exciting. Whether I’m serving it on its own or adding protein for a heartier meal, this recipe never fails to deliver bold flavor in every bite.

Thai Stir-Fried Noodles

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Thai Stir-Fried Noodles are a quick, one-pan dinner packed with fresh vegetables, chewy rice noodles, and a savory blend of soy and oyster sauces. This easy Thai noodle recipe is perfect for weeknights and fully customizable with your favorite proteins. A bold, satisfying dish that brings the taste of Thai takeout home in just 30 minutes!

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course, Dinner
Method: Stir-Fry, One-Pan
Cuisine: Thai, Asian
Diet: Vegetarian

Ingredients

8 ounces wide rice noodles
2 tablespoons vegetable oil
2 cloves garlic, minced
1 cup broccoli florets
1 cup sliced carrots
1 cup sliced bell peppers (any color)
2 large eggs
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 teaspoon sugar
½ teaspoon black pepper
2 green onions, chopped

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Instructions

Prepare rice noodles according to package directions. Drain, rinse with cold water, and set aside.
In a large skillet or wok over medium-high heat, heat vegetable oil. Add garlic and sauté for 30 seconds until fragrant.
Add broccoli, carrots, and bell peppers. Stir-fry for 3–4 minutes until crisp-tender.
Push vegetables to one side. Crack eggs into the pan and scramble until fully cooked.
Add noodles, soy sauce, oyster sauce, dark soy sauce, sugar, and black pepper. Toss everything to combine and heat through, 2–3 minutes.
Stir in green onions and serve hot.

Notes

Add cooked chicken, beef, shrimp, or tofu for extra protein.
Add chili paste or sliced chilies for heat.
Use snap peas, baby corn, mushrooms, or any stir-fry vegetables you have on hand.
Use gluten-free soy sauce or tamari for a gluten-free option.
Rinse noodles in cold water after cooking and toss with a little oil if needed to prevent sticking.