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.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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)

Directions

Step 1

Cook the rice noodles according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.

Step 2

Heat a large skillet or wok over medium heat and add the sesame oil.

Step 3

Add the minced garlic and ginger to the pan and stir-fry for about 30 seconds, until fragrant.

Step 4

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.

Step 5

In a small bowl, whisk together the soy sauce, rice vinegar, sriracha, brown sugar, and lime juice to make the sauce.

Step 6

Reduce the heat to low and pour the sauce over the vegetables in the pan. Stir well to coat evenly.

Step 7

Add the cooked rice noodles to the pan and toss everything together until the noodles are heated through and coated in the sauce.

Step 8

Remove from heat and garnish with sliced green onions, chopped cilantro, crushed peanuts, and a sprinkle of red pepper flakes if desired.

Step 9

Serve immediately and enjoy your Spicy Thai Noodles with Vegetables!

Nutrition Facts

Serving size	(1045.0g)

Amount per serving	% Daily Value*
Calories	1024.6

Total Fat 48.6g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 11.8g
Cholesterol 0mg	0%
Sodium 3800.3mg	0%
Total Carbohydrate 124.6g	0%
Dietary Fiber 18.6g	0%
Total Sugars 36.8g
Protein 28.9g	0%

Vitamin D 0IU	0%
Calcium 258.5mg	0%
Iron 8.2mg	0%
Potassium 1718.6mg	0%

*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.

Source of Calories

Fat: 41.6%

Protein: 11.0%

Carbs: 47.4%