Spicy Thai Noodles With Vegetables Recipe

Name: Spicy Thai Noodles With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces rice noodles or 16 ounces rice vermicelli; 2 cups mung bean sprouts; 1 cup slivered carrot; 8 scallions, cut into 1 inch pieces; 1 yellow bell pepper, seeded and chopped; 1 red bell pepper, seeded and chopped; 1 stalk lemongrass, white part only,sliced thin; 10 Thai chiles, stemmed and split (optional); cooking oil; 1/4 cup chopped peanuts; 2 tablespoons chopped cilantro (coriander); For the Sauce; 2/3 cup creamy peanut butter; 4 tablespoons brown sugar; 6 tablespoons soy sauce; 4 tablespoons fish sauce; 1/4 teaspoon ground cayenne pepper; 1 teaspoon grated fresh ginger; 2 limes, juice of

Servings: persons

16 ounces rice noodles or 16 ounces rice vermicelli
2 cups mung bean sprouts
1 cup slivered carrot
8 scallions, cut into 1 inch pieces
1 yellow bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 stalk lemongrass, white part only,sliced thin
10 Thai chiles, stemmed and split (optional)
cooking oil
1/4 cup chopped peanuts
2 tablespoons chopped cilantro (coriander)
For the Sauce
2/3 cup creamy peanut butter
4 tablespoons brown sugar
6 tablespoons soy sauce
4 tablespoons fish sauce
1/4 teaspoon ground cayenne pepper
1 teaspoon grated fresh ginger
2 limes, juice of

1
Cook noodles in boiling water until tender; drain.
2
Mix ingredients for sauce in a bowl with a whisk until smooth; set aside.
3
Heat 2 tablespoons cooking oil in a wok or large skillet over high heat (add more oil as necessary during cooking).
4
Add lemongrass and Thai chiles and cook until fragrant.
5
Add carrot, scallions, and bell peppers and cook until carrot starts to become crisp-tender.
6
Add bean sprouts and cook 1-2 minutes more.
7
Add drained noodles to the pan and pour sauce over noodles.
8
Using two utensils, lift vegetables from bottom to integrate throughout noodles and mix well.
9
Garnish with chopped cilantro and chopped peanuts and serve with hot chili sauce (sriracha), if desired.
10
Cooking tip: you may cut noodles into smaller pieces after cooking with kitchen shears to make them easier to work with.

841

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 16 ounces rice noodles or 16 ounces rice vermicelli, 2 cups mung bean sprouts, 1 cup slivered carrot, 8 scallions, cut into 1 inch pieces, and more.

Yes, Spicy Thai Noodles With Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Thai Noodles With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions