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Savor the Flavor of Thai Stir Fried Noodles

Make Thai Stir Fried Noodles with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 8 oz rice noodles
  • 2 tbsp vegetable oil
  • 2 cloves garlic minced
  • 1 cup shredded carrots
  • 1 cup broccoli florets
  • 1/2 cup green onions chopped
  • 1/4 cup roasted peanuts or cashews for garnish
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce or vegan oyster sauce
  • 1 tbsp tamarind paste or lime juice
  • 1 tbsp brown sugar
  • 1 tbsp sriracha or chili sauce optional, to taste
  • 1 tsp sesame oil

Method
 

  1. Begin by soaking the rice noodles in warm water for about 20-30 minutes, or until they become pliable. Drain and set aside.
  2. In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
  3. Add the minced garlic and stir-fry for about 30 seconds, just until fragrant. Be careful not to let it burn.
  4. Introduce the shredded carrots and broccoli florets to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender yet still crisp.
  5. Add the soaked rice noodles to the skillet, tossing gently to combine with the vegetables.
  6. In a small bowl, whisk together the soy sauce, oyster sauce, tamarind paste (or lime juice), brown sugar, and sriracha (if using). Pour this sauce over the noodles and toss everything together thoroughly.
  7. Continue to stir-fry for an additional 2-3 minutes, ensuring the noodles are evenly coated with the sauce.
  8. Finally, drizzle the sesame oil over the dish and sprinkle with chopped green onions and roasted peanuts or cashews before serving.