Spicy Thai Noodles with Vegetables
Get ready to elevate your weeknight dinner game with these Spicy Thai Noodles with Vegetables—a bold, flavor-packed dish that’s ready in just 30 minutes! Featuring tender rice noodles tossed in a savory, tangy, and slightly sweet sauce made from soy sauce, rice vinegar, lime juice, and a fiery kick of sriracha, this recipe effortlessly balances heat with freshness. Stir-fried vegetables like red bell pepper, zucchini, carrot, and snap peas add vibrant color and crunch, while aromatics like garlic and ginger infuse the dish with irresistible fragrance. Garnished with fresh cilantro, crunchy peanuts, and green onions, this meal delivers authentic Thai-inspired flavor and texture in every bite. Perfect for a quick vegetarian dinner, these noodles are as satisfying as they are easy to make.
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Recipe Information
Ingredients
- 8 ounces rice noodles
- 2 tablespoons sesame oil
- 3 units garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 unit red bell pepper, thinly sliced
- 1 unit carrot, julienned
- 1 unit zucchini, julienned
- 1 cup snap peas
- 0.25 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sriracha
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 2 units green onions, sliced
- 2 tablespoons cilantro, chopped
- 0.25 cup crushed peanuts
- 0.5 teaspoon red pepper flakes (optional)
Instructions
Cook the rice noodles according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
Heat a large skillet or wok over medium heat and add the sesame oil.
Add the minced garlic and ginger to the pan and stir-fry for about 30 seconds, until fragrant.
Add the red bell pepper, carrot, zucchini, and snap peas to the pan. Stir-fry for 5-7 minutes until the vegetables are tender but still slightly crispy.
In a small bowl, whisk together the soy sauce, rice vinegar, sriracha, brown sugar, and lime juice to make the sauce.
Reduce the heat to low and pour the sauce over the vegetables in the pan. Stir well to coat evenly.
Add the cooked rice noodles to the pan and toss everything together until the noodles are heated through and coated in the sauce.
Remove from heat and garnish with sliced green onions, chopped cilantro, crushed peanuts, and a sprinkle of red pepper flakes if desired.
Serve immediately and enjoy your Spicy Thai Noodles with Vegetables!
Nutrition Facts
Calories |
1025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3800 mg | 165% | |
| Total Carbohydrate | 124.6 g | 45% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 36.8 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1719 mg | 37% | |
*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.
