Need a last-minute dinner idea for a busy weeknight? Look no further! These Spicy Thai Noodles are ready in just 20 minutes, making them the perfect solution. Plus, they're so tasty that you can enjoy the leftovers, whether you prefer them hot or cold, for a convenient and delicious lunch the next day.
If you're a fan of Thai cuisine and looking for a delicious and meatless option for your weekly meal plan, you'll love these Vegetarian Spicy Thai Noodles.
This Spicy Thai Noodles stir-fry recipe is not only insanely delicious but also incredibly easy to prepare, highly customizable to your taste, and budget-friendly. Perfect for those looking to whip up a satisfying meal in no time!
Here, you'll discover all the ingredients, a step-by-step cooking process, and helpful tips to create a delightful combination of healthy vegetables while coating the noodles in a homemade Asian stir-fry sauce for a flavorful dish.
Ingredients for Spicy Thai Noodles
Below, you'll find all the essential ingredients and instructions to prepare these Spicy Thai Noodles.
Noodles. You can opt for spaghetti, fettuccine, linguini, or any type of Asian noodles suitable for stir-frying. I personally chose spaghetti for its ideal texture with the sauce and its delightful taste when enjoyed as leftovers for lunch the next day.
Thai Chili Pepper. It's also known as Bird's Eye Chili, is a fiery gem found abundantly across Southeast Asia, including Ethiopia. Renowned for their intense heat, Thai Chili Peppers pack a punch far spicier than the mild jalapeno.
Thai Fish Sauce. It brings a savory, earthy taste to your dish, making it more flavorful and enjoyable. Generally, it's saltier and has a stronger flavor than Vietnamese Fish Sauce.
Soy Sauce. Soy sauce is a widely used condiment in Asian cooking, and it holds a crucial role in Asian stir-fry recipes, such as stir-fry noodles. Its main job is to add a rich, savory taste that captures the true essence of Asian cuisine, making sure every bite is a delightful mix of flavors and smells.
Dark Soy Sauce. Dark soy sauce in noodle stir-fry serves the purpose of adding a deep, rich color and enhancing the overall flavor of the dish, making it more visually appealing and tasty.
Shallots. Shallots in noodle stir-fry are used to provide a mild, sweet, and aromatic flavor, enhancing the overall taste of the dish and infusing it with a delightful, subtle onion-like essence.
Garlic. Garlic in noodle stir-fry serves the purpose of infusing the dish with a robust, savory flavor, adding depth and a delightful aroma to the overall taste experience.
Rice Wine Vinegar. Rice wine vinegar in noodle stir-fry is employed to offer a mild, tangy acidity that balances the dish's flavors, creating a harmonious and slightly tart taste sensation.
Sesame Oil. Sesame oil in noodle stir-fry is used to impart a nutty, aromatic essence and a subtle richness to the dish, enhancing its overall flavor and adding a delightful, toasty note.
Honey. I added honey to add sweetness to the dish, balancing the flavors and creating a harmonious, gentle sweetness that complements the other ingredients.
Vegetables. I used a combination of red bell peppers, green bell peppers, and carrots for the stir-fry. These colorful vegetables not only add a vibrant visual appeal to the dish but also provide a delightful medley of flavors and textures.
Oil. I used neutral oil such as peanut oil or vegetable oil to cook the noodles and vegetables. This oil doesn't have a strong taste of its own, so it lets the flavors of the ingredients stand out in the dish.
How to Make Spicy Thai Noodles Stir-Fry
Here are the complete instructions for making Spicy Thai Noodle Stir-Fry at home:
Step 1. Cook the spaghetti noodles according to the package instructions. Drain and set aside.
Step 2. In a large mortar and pestle, pound the garlic, shallots, and chilies until they form a smooth paste. If you don't have a mortar and pestle, you can use a food processor.
Step 3. In a small bowl, combine the dark soy sauce, less-sodium soy sauce, fish sauce, sesame oil, honey, and rice wine vinegar. Mix well and set aside.
Step 4. Heat the vegetable oil in a large skillet over medium-high heat. Add the garlic and chili paste, and stir constantly for about 5-10 seconds to prevent burning.
Step 5. Add the sliced bell peppers and carrots to the skillet. Cook and stir frequently for about 2-3 minutes or until they become tender.
Step 6. Stir in the cooked spaghetti noodles and continue stirring for about 10 seconds. Then, pour in the stir-fry sauce.
Step 7. Cook and stir all the ingredients frequently until the noodles are thoroughly coated with the sauce, approximately 3-4 minutes. Adjust the seasoning with salt, pepper, or additional low-sodium soy sauce to suit your taste.
Step 8. Serve the stir-fried noodles immediately, garnishing with fresh chopped onions and chopped peanuts if desired. Enjoy!
Variations and Substitutions
- Fish Sauce. I suggest using Thai Fish Sauce as an ingredient for this recipe. But if you can't find it at a nearby store, you can either skip it or use a bit of Worcestershire sauce as a substitute.
- Chili Pepper. In case you can't locate Thai chili peppers, you can use approximately 1-2 tablespoons (or more) of Sriracha or Chili Garlic Sauce as a substitute ingredient. Just be aware that these spicy sauces contain added sodium, so you might want to slightly reduce the amount of soy sauce in the recipe to maintain a balanced flavor.
- Replacing Honey with Brown Sugar. You can substitute brown sugar for honey in the stir-fry for a slightly different sweetness profile.
- Where to find Thai Chili Pepper. You can typically find Thai Chili Peppers at most Asian supermarkets. If you don't have access to Asian grocery stores, you can try checking Ralph's, Sprouts, or Walmart Super Center for availability.
- How to Blend Spices. I highly recommend using a mortar and pestle to crush the garlic, chili, and shallots. You can easily find a mortar and pestle set for purchase right here. However, if you don't have one, you can also crush these ingredients in a food processor.
- Non-Spicy Version. I named this dish Spicy Thai Noodles because it includes fresh Thai Chili Pepper and Thai Fish Sauce, which give the sauce some Thai-inspired flavors and a spicy kick. If you're not a fan of spicy food, you can simply leave out the chili pepper.
- Prepare your Ingredients. Stir-frying moves quickly, so ensure you have all your ingredients ready and in the proper order.
How to Store Leftover Spicy Thai Noodles
Discard any cold leftovers that have been left out for more than 2 hours at room temperature or 1 hour when the temperature is above 90°F. You can learn more here.
To store leftover Spicy Thai Noodles:
- Allow the noodles to cool to room temperature before storing to prevent condensation.
- Place the noodles in an airtight container, ensuring they are tightly sealed.
- Label the container with the date to track freshness.
- Store the container in the refrigerator for up to 4 days or in the freezer for longer-term storage, where they can remain good for up to 3 months.
- When ready to reheat, thaw frozen noodles in the refrigerator overnight, or you can microwave them directly from frozen with occasional stirring until heated through. Reheat refrigerated noodles in the microwave or on the stovetop with a splash of water to refresh them.
How to Reheat Leftover
To reheat Spicy Thai Noodle Stir-Fry:
- If the noodles are frozen, thaw them overnight in the fridge before reheating.
- Place the desired portion of noodles in a microwave-safe bowl or on a stovetop pan.
- If the noodles seem dry, you can add a splash of water to moisten them slightly.
- Reheat in the microwave on medium power or on the stovetop over medium heat, stirring occasionally.
- Continue reheating until the noodles are heated through, which usually takes about 1-2 minutes in the microwave or 3-5 minutes on the stovetop.
- Check the temperature to ensure they are hot and enjoy your reheated Spicy Thai Noodle Stir-Fry.
Keep an eye on them to prevent overcooking, and adjust the heating time as needed based on the portion size and your preferred level of warmth.
Check Out More Thai Recipes:
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Spicy Thai Noodles
- ½ pound spaghetti
- 1 tablespoon vegetable or peanut oil
- 2 garlic cloves
- 1 shallot
- 2 Thai chili pepper, (use less or more or skip it according to your liking)
- 2 tablespoons dark soy sauce
- 1 tablespoon less-sodium soy sauce, (use more according to your liking)
- 1 tablespoon pure honey, (use more according to your liking)
- 1 teaspoon sesame oil
- 1 - 1½ teaspoons Thai fish sauce
- 1 teaspoon rice wine vinegar
- ½ large size red bell pepper , (cut into thin slices or julienne)
- ½ large size green bell pepper, (cut into thin slices or julienne)
- 1 carrot, (julienned)
- chopped green onions
- chopped peanuts
- Cook the spaghetti noodles according to the packaging. Set aside.
- In a large mortar and pestle, pound the garlic, shallots, and chilies until there are no more big chunks. (SEE NOTES)
- In a small bowl, mix dark soy sauce, less-sodium soy sauce, fish sauce, sesame oil, honey, rice wine vinegar until well combined. Set aside.
- Heat the vegetable oil in a large skillet over medium-high heat, stir in the garlic chili paste from step 2. Keep stirring to prevent burning for about 5-10 seconds.
- Stir in the bell peppers and carrots. Cook and stir frequently for about 2-3 minutes or until tender. Stir in the spaghetti, keep stirring for about 10 seconds and add the stir fry sauce.
- Cook and keep stirring all the ingredients frequently until the noodle is coated with the sauce for about 3-4 minutes. Adjust seasoning with salt and pepper, or additional low sodium soy sauce according to your liking. (SEE NOTES). Serve immediately with fresh chopped onion, and chopped peanuts.