Rice Noodles Recipe
Thai · Main course · 25 min total
A simple and versatile dish of stir-fried rice noodles with vegetables and a savory sauce, perfect for a quick weeknight meal.
15
min prep
min prep
10
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 8 oz dried rice noodles (flat or vermicelli)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 cup mixed vegetables (e.g., bell pepper, carrot, snap peas), thinly sliced
- 2 green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1/4 cup chopped cilantro
- Optional: 1/2 cup cooked protein (chicken, shrimp, or tofu)
Instructions
- Soak rice noodles in warm water for 20 minutes until pliable, then drain. Alternatively, cook according to package directions and drain.
- In a small bowl, mix soy sauce, fish sauce, lime juice, and sugar. Set aside.
- Heat oil in a wok or large skillet over high heat. Add garlic and stir-fry for 30 seconds until fragrant.
- Add vegetables and protein (if using). Stir-fry for 2-3 minutes until crisp-tender.
- Add drained noodles and the sauce mixture. Toss everything together and cook for 1-2 minutes until noodles are heated through and coated.
- Remove from heat. Stir in green onions and cilantro. Serve immediately.
Tips
- For best texture, do not overcook the noodles; they should be soft but still chewy.
- Adjust the sauce to taste: add more soy sauce for saltiness, lime for tang, or sugar for sweetness.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot pan with a splash of water.
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