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Delicious One Pot Spicy Thai Noodles served with fresh herbs and vegetables

One Pot Spicy Thai Noodles

A simple yet flavorful dish of rice noodles with a spicy kick, perfect for weeknight dinners or cozy gatherings.
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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: 400
Ingredients Method Notes

Ingredients
  

Noodles & Base
  • 8 oz rice noodles Opt for quality rice noodles for the best texture.
  • 2 tablespoons vegetable oil Use a neutral oil like canola or avocado for sautéing.
Vegetables
  • 1 medium onion, sliced Sweet onions are recommended.
  • 2 cloves garlic, minced Fresh garlic adds an aromatic touch.
  • 1 medium bell pepper, sliced Use colorful peppers for added visual appeal.
  • 1 cup snap peas Fresh or frozen, these add delightful crunch.
Sauces & Seasoning
  • 2 tablespoons soy sauce Choose low-sodium versions.
  • 1 tablespoon sriracha Adjust to your heat preference.
  • 1 tablespoon lime juice Freshly squeezed is best for zesty kick.
Garnish & Optional Protein
  • Fresh to taste cilantro for garnish Adds a fresh herbal note.
  • Optional tofu or cooked chicken for added protein A quick protein addition.

Method
 

Preparation
  1. Cook the rice noodles according to package instructions. Once tender, drain and set aside.
  2. Rinse under cold water to stop the cooking process and prevent sticking.
Cooking
  1. In a large pot, heat the vegetable oil over medium heat until a drop of water sizzles in the oil.
  2. Add the onion and garlic, sautéing for about 2-3 minutes until fragrant and softened.
  3. Stir in the bell pepper and snap peas, cooking for an additional 3-4 minutes until they are tender but still crispy.
  4. Add the cooked noodles to the pot along with soy sauce, sriracha, and lime juice.
  5. Toss everything together, heating for another 2-3 minutes until heated through.
  6. Serve hot, garnished with fresh cilantro.
  7. Optionally, add tofu or chicken for extra protein.

Notes

For gluten-free options, swap rice noodles for gluten-free rice noodles or zucchini noodles. Store leftovers in an airtight container in the fridge for up to 3 days. If noodles stick, toss them with a little vegetable oil after cooking.