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Bowl of easy Thai noodles garnished with fresh herbs and veggies

Easy Thai Noodles

A quick and colorful dish of rice noodles with fresh vegetables in a creamy peanut sauce, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Noodles and Sauce
  • 200 g rice noodles Look for high-quality rice noodles; brands like Thai Kitchen offer great texture.
  • 2 tablespoons vegetable oil Can substitute with sesame oil for added flavor.
  • 3 cloves garlic, minced Fresh garlic brings unparalleled depth.
  • 2 tablespoons soy sauce Use low-sodium soy sauce for a healthier twist.
  • 1 tablespoon lime juice Freshly squeezed lime juice elevates the dish.
  • 2 tablespoons peanut butter Smooth varieties like Skippy or Jif work best.
  • 1 tablespoon chili sauce (optional) Sriracha is a favorite for that extra zing.
Vegetables
  • 1 cup bell peppers, sliced Any color works—get creative!
  • 1 cup carrots, julienned Fresh or pre-cut, whatever makes it easy for you.
  • 1 cup broccoli florets Fresh is best for crunch; frozen works in a pinch.
Garnishes
  • Fresh cilantro for garnish Adds bright flavor; optional.
  • Chopped peanuts for garnish Toasted peanuts add a lovely crunch.

Method
 

Preparation
  1. In a large pot, bring water to a boil. Add the rice noodles and cook according to package instructions, usually about 4-6 minutes until al dente. Drain and rinse under cold water to stop the cooking process.
  2. In a large pan or wok, heat the vegetable oil over medium heat until shimmering (about 1-2 minutes).
  3. Add minced garlic to the pan and sauté for about 1 minute until fragrant, being careful not to burn it.
  4. Toss in the sliced bell peppers, julienned carrots, and broccoli florets. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Sauce and Combining
  1. In a small bowl, whisk together the soy sauce, lime juice, peanut butter, and chili sauce (if using) until smooth.
  2. Add the cooked rice noodles to the pan with vegetables. Pour the sauce over and toss everything together gently.
  3. Continue to stir-fry for another 2-3 minutes, allowing everything to meld and heat through.
  4. Serve hot, garnished with fresh cilantro and chopped peanuts.

Notes

Leftovers can be stored in an airtight container for up to 3 days in the fridge. Reheat on the stovetop with a splash of water to revive the noodles. Customize with proteins or different vegetables as desired.