This recipe was fun to make and I will admit, I ate too much of it. First of all, the best part about sharing recipes with all of you is that it really pushes me to get creative with my recipes. Because as I thought about my little noodle obsession and craving for thai food, I came up with something thai inspired. As a result of this tinkering, this is by no means authentic! I just used what I knew of thai foods flavours to come up with this recipe. Thai food is about balancing flavors like sweet, sour, salty, spicy, creamy and sometimes bitter. In this thai noodle recipe I have attempted to come up with that balance.
You can make this easier on the family by pre-chopping the vegetables because then you can prepare this thai dish in less than 30 minutes. Use the vegetables you enjoy accordingly, because these are just what I had on hand.
Thick Rice Noodles (prepare for stir frying as instructions on the bag) -200 Grams
Vegetable Oil – 4 Tablespoons
Cloves of garlic, minced – 4
Ginger, minced – 1 Tablespoon
Eggs,seasoned lightly and scrambled – 4
Roasted peanuts, roughly chopped – 1/2 Cup –
Carrots, Sliced thinly – 2
Leek, rinsed well and chopped – 1
Mushrooms, sliced – 1 cup
For the Sauce:
Soy Sauce – 2 Tablespoons
Vegetable broth – 1/4 cup
Sugar – 1 Tablespoon
Creamy Peanut Butter – 3 Tablespoons
Fish Sauce- 1 Teaspoon
Chilli Flakes – 1 Teaspoon
Salt or to taste – 1/8 Teaspoon
Firstly, combine all the ingredients for the sauce and keep aside. In a wok, over medium heat, fry the garlic and ginger for a minute or until fragrant.
Next add your vegetables and saute for 5 minutes and then add the sauce, stirring well to incorporate.
Add the rice noodles that have been prepared as per instructions on the bag. Mix well and stir fry for another 5 minutes. Finally, add the scrambled eggs and chopped peanuts and mix well.
So here is the finished product! As you can see the noodles have absorbed most of the sauce as it sat. I used the thicker rice noodles because I am a fan of the slightly chewy texture. You can use any other kind of rice noodle that you prefer.
So before adding the noodles to your stir fry make sure they are well softened. The instructions on my noodles said to soak for about 20 minutes prior to cooking because of that I started the process before I began preparing the vegetables. Once the amount of time was up I drained the noodles and kept them aside.
Variations to the Thai Noodle Stir fry:
One of the best parts of this thai noodle dish is that it’s a one pot meal, you have your vegetables and protein included. Alternatively, if you want to get creative and add chicken or shrimp, do so. Just have the meat sit in some pepper and salt as you prepare your vegetables. I would suggest to take out one of the vegetables so you have enough sauce to go around the meat too. Stir fry the meat or shrimp and cook well prior to adding your vegetables. To see a recipe that uses a similar process, check this noodle recipe out: Beef and Vegetable Stir Fried Noodles.
I hope this thai noodle recipe will be another family favorite, I think it certainly will be with the kids! Happy cooking.
Thai Inspired Vegetable Noodles
- 200 Grams Thick Rice Noodles Prepared for stir fry as per instructions on the bag
- 4 Eggs, seasoned and scrambled
- 4 tbsp Vegetable Oil
- 4 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 1/2 cup Roasted peanuts, chopped
- 2 Carrots, sliced thinly
- 1 Leek, rinsed well and chopped
- 1 cup Mushrooms, sliced
For the Sauce:
- 2 tbsp Low Sodium Soy Sauce
- 1/4 cup Vegetable Broth
- 1 tbsp Sugar
- 3 tbsps Creamy Peanut Butter
- 1 tsp Fish Sauce
- 1 tsp Chilli Flakes
- 1/8 tsp Salt
- Combine all the ingredients for the sauce and keep aside.
- In a wok, over medium heat, fry the garlic and ginger for a minute or until fragrant.
- Add your vegetables and saute for 5 minutes, then add the sauce and stir well to incorporate.
- Next add the rice noodles that have been prepared as per instructions on the bag. Mix well and stir fry for another 5 minutes.
- Finally add the scrambled eggs and chopped peanuts and mix well. Serve hot.