Thai Vegetable Noodles

Thai Inspired Vegetable Noodles

Course Main Course
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Anne Mutisya


  • 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.