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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!

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

Instructions

  1. Prepare rice noodles according to package directions. Drain, rinse with cold water, and set aside.
  2. In a large skillet or wok over medium-high heat, heat vegetable oil. Add garlic and sauté for 30 seconds until fragrant.
  3. Add broccoli, carrots, and bell peppers. Stir-fry for 3–4 minutes until crisp-tender.
  4. Push vegetables to one side. Crack eggs into the pan and scramble until fully cooked.
  5. Add noodles, soy sauce, oyster sauce, dark soy sauce, sugar, and black pepper. Toss everything to combine and heat through, 2–3 minutes.
  6. 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.

Nutrition

Find it online: https://cookedbymaya.com/thai-stir-fried-noodles/