thai noodles

Poor man’s Thai noodles is a humble recipe of rice noodles, bean sprouts, and scallions in a sweet Thai soy sauce. It may be humble, but it’s also tasty!

Poor Man’s Thai Noodles

rice noodles ((340 grams))

brown sugar

water

fish sauce ((or vegan fish sauce))

soy sauce ((or Chinese light soy sauce))

Thai black soy sauce Chinese dark soy))

canola oil

scallions

garlic ((sliced))

mung bean sprouts ((175 grams, rinsed and drained))

Thai Basil ((optional))

Remove the fresh rice noodles from the package and cut them into 1 ½ inch wide strips. If they were refrigerated, let them come up to room temperature and loosen them in some hot water.

If you are using dried rice noodles, follow the directions on the package to cook them. You can also soak them in hot water until softened and re-hydrated––about 15 to 20 minutes. Drain thoroughly. There should be no visual moisture on the noodles.

In a small bowl, dissolve the brown sugar in the hot water. Mix in the fish sauce (if using) and soy sauces. Set aside.

Heat your wok until smoking, and spread 2 tablespoons canola oil around the perimeter of the wok.

Add scallion whites and garlic and Thai basil (optional) if you have some. After 10 seconds, add the softened noodles. Your wok should be screaming hot now. Continue to toss the rice noodles for 30 seconds to warm them up. Next, stir up your soy sauce mixture and pour it over the noodles.

Continue stir-frying for 1 minute until the noodles are well coated. They should get a good smoky sear on them.

Next, add the mung bean sprouts and green portions of the scallions. Stir-fry for 1 minute, until the bean sprouts and scallions are wilted. Plate and serve with your favorite hot chili oil.

<p>Quick and easy Thai Red Curry Noodles that take 15 minutes to make! </p>

Thai Red Curry Noodles

pack rice noodles (about 8 ounces)

tbsp Thai red curry paste

garlic clove, finely chopped

cup full-fat coconut milk (from a can)

cup-1/2 cup low-sodium vegetable broth

tbsp maple syrup (can sub honey

tbsp lime juice

Cilantro, sliced green onion, and sesame seeds to top

Place the rice noodles in a large bowl of hot water. Let sit for 5 minutes to soften just until the noodles are pliable. 

Add the curry paste to a large skillet on medium-high heat. Let cook for about 1 minute to allow the aromas to come out. Then add the garlic and let cook for another minute

Reduce the heat to medium, add the coconut milk and stir until combined.

Drain the noodles and add them to the pan. Stirring to combine with the sauce, then add the soy sauce, maple syrup and lime juice and mix until combined. 

As the noodles cook and absorb the sauce, add the vegetable broth, 2-3 tbsp at a time while stirring and continue to cook just until the noodles are soft, but still have a bit of a chewy bite to them. (About 3-4 minutes) 

Taste the noodles and adjust seasoning as needed.

Top with cilantro, chopped green onions and sesame seeds if desired. 

This recipe was DELISH! I changed a few things solely based on what I had on hand. Green curry, regular rice noodles and agave instead of the listed sweetener. It was so good! My consistency was almost like, “Alfredo” but I loved it. I added broccoli as well. I will definitely be making this again. Thank you!!

These have become a weeknight staple in my home. We added some bok choy to them to have some veggies. Seriously delicious recipe!

This recipe is so simple to do and it tastes so goooood!! 😋 Another one to put in my recipe book ❤️

Very tasty! I added onions, a bit of ginger, some chopped hot peppers, as well as some sautéed chicken. Thanks for posting this recipe. We will have it again for sure.

This war really good. I added bokchoi, carrots and smoked tofu.
Thank you for the recipe ❤️

I added fried tofu and frozen stiry fry vegetables to this and it's honestly one of the tastiest dishes I've ever made! My husband and two year old son also love it and it's now a weekly staple dish in our household!

Great and quick recipe. Adding broccoli or other veggies is a great idea too. Definitely will be making again!

I made the Thai red curry noodles for dinner for my boyfriend and I. The recipe included simple ingredients and was super simple to follow.  They were delicious and we will definitely be making more choosingchia recipes in the future.

During COVID-19 I’ve been cooking up a storm, it’s been getting exhausting. I was happy to find this recipe as it was quick, easy and absolutely delicious. I try to incorporate balanced meals in my diet with a protein, carb and vegetable. So I added ground turkey and zucchini by sautéing both and then followed the directions from the beginning of the recipe. I will definitely make it again!

Made This dinner tonight for myself and my mother and they were delectable!! We loved it so much, so quick and easy, they’ll definitely be a staple in my house now!

https://content.jwplatform.com/videos/gV8Rhpap.mp4

These Thai red curry noodles are vegan, gluten-free and come together in less than 30 minutes!

These One Pot Pad Thai Noodles will become your favorite food: easy, delicious, healthy, vegan, and gluten free. Full of fresh vegetables and a spicy, creamy peanut butter sauce.

One Pot Pad Thai Noodles

garlic

coconut milk

Sriracha sauce

salt, pepper

veggies,

peanut butter sauce

Heat a bit of oil (or vegetable broth...

Heat a bit of oil (or vegetable broth for oil free cooking) to fry the veggies. Use your favorite combination, cut into not too fine pieces. Stir well, and it will take about 5 minutes until the veggies are lightly soft and golden.

Give all the other ingredients (peanut butter sauce,...

Give all the other ingredients (peanut butter sauce, coconut milk, cooked noodles, garlic, Sriracha sauce) in the pot and bring to a simmer. Let cook on low for 5 more minutes or until the sauce sets.

Better than takeout and ready in 20 minutes! Pad See Ew is a MUST try Thai noodle dish. Stir fried rice noodles in a delicious soy sauce base. Easy ONE pan recipe!

Pad See Ew Thai Noodles

oz dried wide rice noodles

Tablespoons avocado oil

eggs

carrot (sliced)

2½ Tablespoons dark soy sauce

soy sauce

Tablespoons brown sugar

Tablespoons vegetarian mushroom oyster sauce (or regular oyster sauce

Tablespoon rice vinegar

garlic (chopped)

ginger (grated)

Soak the dry rice noodles in hot water for about 10 - 20 minutes or until ready to cook.

Meanwhile, mix together the sauce ingredients in a bowl.

Over high heat, add 1 Tablespoon of oil and quickly stir fry the broccoli and carrots for about 1 - 2 minutes. Remove and set aside. Then crack two eggs into the pan and quickly scramble and set aside. Add more oil if necessary.

Lower to medium high heat. Drain the noodles and add them to the well-oiled pan along with the sauce. The noodles will begin to soften more as it cooks in the sauce. If needed, add 1/4 cup more water at a time as the noodles will cook and absorb more of the sauce. When the noodles are cooked through, add the vegetables and egg to the pan. Toss together for one more minute and then serve.

Pad See Ew (Thai Wide Rice Noodles with Chicken) is a Thai Street Food Favorite made with wide rice noodles coated in a rich, savory, slightly sweet brown sauce. It takes just a few minutes to make and may easily become your favorite make-at-home Thai recipe.

Pad See Ew (Thai Wide Rice Noodles with Chicken)

oz Boneless, Skinless Chicken Breast, thinly sliced

Tbsp Light Thai Soy Sauce

Garlic,

Tbsp Sweet Dark Soy Sauce

Tbsp Light Soy Sauce

tsp Granulated / White Sugar

broccoli

oz Fresh Wide Rice Noodles ((see note))

Combine chicken with 1 Tbsp light Thai soy sauce and garlic. Marinate for at least 20 minutes and up to 1 day.

Marinate chicken:

Whisk together sweet dark soy sauce, light soy sauce, and sugar. Set aside.

Make sauce:

Heat a wok over medium-high heat. When wok is hot, add in chicken and marinade. (The marinade will simmer and “cook” with the chicken, so don’t worry about anything raw remaining.) Bring to a simmer and cook, stirring frequently, until most of the marinade has cooked off and chicken is about halfway cooked.

Add 2 tsp of sauce and broccoli (if using Chinese broccoli, add it all at once; if using the substitute, add baby broccoli now but reserve baby spinach).

Saute until broccoli is nearly tender and chicken is nearly cooked through, 3 to 4 minutes. (Note: if the pan starts to look dry, add a splash of cooking oil as everything cooks.)

Add remaining sauce and noodles (and baby spinach if using).

Keep cooking everything together, tossing it constantly, until the noodles are warmed through and coated in sauce, 1 to 3 minutes more.

Serve warm.

Stir Fry:

This recipe for Thai peanut noodles is full of colorful veggies and tossed in an easy homemade peanut sauce. No need for take out when you can make your own in just 20 minutes!

Thai Peanut Noodles

linguine (or other long pasta/noodle)

bell peppers

sugar snap peas (trimmed)

peanuts

cilantro

green onions

peanut butter

honey

lime juice

sesame oil

chili garlic sauce

Bring a pot of salted water to a boil. Add linguine and cook according to package directions. During the last 2 minutes of the cooking time, add the snap peas to the pot.

While the noodles are cooking, prepare the sauce. Stir together the peanut butter, soy sauce, honey, lime juice, sesame oil, chili garlic sauce and water until smooth. Add more water if needed to thin the sauce, 1 teaspoon at a time.

Drain the noodles and snap peas. Return them to the pot and add the bell peppers. Pour the peanut sauce in and toss to coat evenly.

Place the noodles in a bowl; top with peanuts, cilantro and green onions and serve.

Easy Thai Noodles

vegetable oil

lb. linguine ((or ramen, spaghetti, fettuccini))

garlic ((chopped))

bell pepper ((red, julienned))

carrot ((julienned))

soy sauce ((or Tamari, or Coconut Aminos))

honey ((or agave syrup, or brown sugar))

Chili sauce

peanuts ((chopped))

onions

sesame seeds

Boil pasta or noodles according to box directions. Then drain.

While the pasta is cooking, prepare the sauce.&nbsp;In a medium sized bowl, whisk together soy sauce, agave syrup, peanut butter and chili sauce until fully combined. Set aside.

Preheat oil in a large skillet. Add bell pepper, carrots and garlic and sauté for 2-3 minutes.

Add drained pasta and sauce into the skillet and mix until fully combined.

Top with chopped peanuts, cilantro, green onions and sesame seeds.

Turkey Thai noodle salad

vermicelli noodles

turkey,

red cherry tomatoes, halved

onion

tbsp fish sauce

tbsp sweet chilli sauce

coriander leaves

mint

cashews

These easy pad see ew noodles feature thick rice noodles, chicken, and crisp vegetables coated in a rich, savory sauce to give you a burst of flavor in every bite. These stir-fried noodles are so quick to make yet irresistibly delicious, they will soon become your weeknight go-to! 

15-Minute Pad See Ew Noodles

oz (1/2 lb) wide rice noodles (fresh

garlic (minced)

tbsp light soy sauce

tbsp dark soy sauce

tsp fish sauce

tbsp oyster sauce

tbsp white vinegar

water (add more if needed)

Combine all sauce ingredients in a bowl. Prepare rice noodles according to package instructions (cook about 1-2 minutes less than the suggested time). Rinse with cold water, drain, and set aside.

Heat oil in a wok over medium heat. Add garlic and saute until fragrant. Add chicken and cook until nearly cooked through, for, about 2-3 minutes.

Push everything to one side, crack in the eggs, and scramble. Add Chinese broccoli, rice noodles, and sauce.

Toss everything together (adding more water if needed) and cook for about 1-2 minutes until the noodles are evenly coated and caramelized. Serve immediately and enjoy!

Made with a simple homemade Peanut Sauce, tons of fresh veggies, and rice noodles, these Thai-Inspired Noodles are perfect for a weeknight dinner or lunch.

rice noodles

canola oil (divided)

¼ tsp. crushed red pepper flakes (optional)

rice vinegar

hot sauce ((like Sriracha) more or less to taste)

lime juice (from fresh limes)

sugar snap peas

red bell pepper (thinly sliced)

carrot (julienned)

red cabbage (thinly sliced)

¼ -⅓ cup cilantro (chopped)

sesame seeds (toasted)

Prepare Noodles

Prepare rice noodles (or pasta noodles) according to package directions. It is very important to follow the package directions as some brands work best soaking noodles in boiling water for a couple minutes and others need to be simmered in boiling water.

Prepare Dressing

While pasta is cooking, mix together 1/2 tablespoon canola oil, sesame oil, soy sauce, rice vinegar, hot sauce, lime juice peanut butter, honey, minced garlic, and red pepper flakes. Whisk vigorously until smooth.

Toast

Toast peanuts and sesame seeds in a dry skillet over medium-high heat for 2-3 minutes, or until slightly toasted. This is CRUCIAL for developing the most flavor out of the nuts and sesame seeds and makes a world of difference. If your peanuts/sesame seeds say dry-roasted or toasted, skip this step!

Drain

Drain the noodles and rinse well. Place noodles in large mixing bowl and immediately toss the noodles with the remaining 1/2 tablespoon canola oil to coat. This keeps the noodles from sticking together!

Combine

Add the peanut sauce, peppers, green onions, carrots, broccoli, sugar snap peas, cabbage, cilantro to the noodles, and toss well. Top with the chopped nuts and sesame seeds.

Serve immediately for best results.

https://content.jwplatform.com/videos/TdRiSNtJ.mp4

An easy recipe for Thai Noodles made with everyday, easy-to-find ingredients.

Thai Noodles

Introduce exotic flavours to your kids with this subtly spiced, fragrant Thai chicken curry. Make it in 30 minutes and refrigerate leftovers for tomorrow's lunch

Child-friendly Thai chicken noodles

tbsp oil

spring onions

tsp grated ginger

x chicken breasts,

1-1 ½ tbsp Thai curry paste (we used Thai Taste)

limes

frozen peas

nests egg noodles

coriander

Blanch the sugar snap peas in a bowl of boiling water for 2 mins, then drain. Heat the oil in a large frying pan. Add the spring onions, garlic, ginger and chicken. Gently fry for 2-3 mins. Stir in the curry paste and cook for 1 minute more. Add the coconut milk to the pan, along with a splash of water, the lime juice, peas and sugar snap peas. Gently bubble for around 5 mins until the chicken is cooked through.

Meanwhile, cook the noodles according to the pack instructions. Drain. Stir the noodles through the sauce, scatter with coriander and serve with a wedge of lime for squeezing over.

Savory, sweet, and spicy, drunken noodles are a simple, few ingredient recipe for making oil-free Thai food at home. Add some seared tofu some favorite veggies, or eat these savory noodles alone.

Vegan Spicy Thai Drunken Noodles with Seared Tofu

Package Wide Rice Noodle

Top 15 thai noodles recipes from across the web

The most viewed thai noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Poor Man’s Thai Noodles

Thai Red Curry Noodles

One Pot Pad Thai Noodles

Pad See Ew Thai Noodles

Pad See Ew (Thai Wide Rice Noodles ...

Thai Peanut Noodles

Easy Thai Noodles

Turkey Thai noodle salad

15-Minute Pad See Ew Noodles

Easy Thai Noodles

Child-friendly Thai chicken noodles

Vegan Spicy Thai Drunken Noodles wi...

Quick & Easy Thai Drunken Noodles (...

Spicy Thai Noodles

Easy Peanut Noodles

Top 15 thai noodles recipes from across the web

The most viewed thai noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Poor Man’s Thai Noodles

Thai Red Curry Noodles

One Pot Pad Thai Noodles

Pad See Ew Thai Noodles

Pad See Ew (Thai Wide Rice Noodles ...

Thai Peanut Noodles

Easy Thai Noodles

Turkey Thai noodle salad

15-Minute Pad See Ew Noodles

Easy Thai Noodles

Child-friendly Thai chicken noodles

Vegan Spicy Thai Drunken Noodles wi...

Quick & Easy Thai Drunken Noodles (...

Spicy Thai Noodles

Easy Peanut Noodles

The most viewed thai noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine