Spicy Thai Noodles
Get ready to tantalize your taste buds with these Spicy Thai Noodles, a vibrant and flavorful dish that combines silky rice noodles, a bold homemade Thai sauce, and vibrant veggies. Infused with the rich flavors of ginger, garlic, and red curry paste, and finished with a zesty lime kick, this dish strikes the perfect balance of spicy, savory, and tangy. Whether you add tender chicken, juicy shrimp, or crispy tofu as your protein of choice, this recipe comes together in just 30 minutes, making it an ideal weeknight dinner. Garnished with fresh cilantro, crushed peanuts, and green onions, these noodles deliver an authentic Thai-inspired experience that’s both satisfying and irresistibly delicious. Perfect for spice lovers and noodle enthusiasts alike, this easy-to-make dish is a must-try for your next Asian-inspired meal.
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Recipe Information
Ingredients
- 8 ounces rice noodles
- 2 tablespoons vegetable oil
- 4 individual garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 tablespoons Thai red curry paste
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 1 teaspoon red chili flakes
- 2 individual eggs, lightly beaten
- 1 medium carrot, julienned
- 3 stalks green onions, sliced
- 0.25 cup fresh cilantro, chopped
- 0.25 cup crushed peanuts
- 0.5 pound optional protein (chicken, shrimp, or tofu)
Instructions
Begin by soaking the rice noodles in hot water as per the package instructions until they become soft. Drain and set aside.
In a small bowl, whisk together the Thai red curry paste, soy sauce, fish sauce, brown sugar, lime juice, and red chili flakes. Set the sauce aside.
If using optional protein (chicken, shrimp, or tofu), cook it in a large pan or wok with 1 tablespoon of vegetable oil over medium-high heat until fully cooked. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant.
Push the garlic and ginger to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until cooked, then mix them with the garlic and ginger.
Add the julienned carrot to the pan and sauté for 2 minutes, or until slightly softened.
Reduce the heat to medium and add the cooked rice noodles, prepared sauce, and cooked protein (if using). Toss everything together to coat evenly in the sauce.
Cook for another 2-3 minutes, stirring frequently, until the noodles are heated through.
Remove from heat and garnish with sliced green onions, chopped fresh cilantro, and crushed peanuts before serving.
Serve immediately with extra lime wedges on the side for added flavor.
Nutrition Facts
Calories |
1430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 4670 mg | 203% | |
| Total Carbohydrate | 113.4 g | 41% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 28.0 g | ||
| Protein | 105.9 g | 212% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 283 mg | 22% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1882 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
