This 20-minute Spicy Thai Noodles recipe is the perfect quick, last-minute dinner idea for any weeknight. You can serve the leftover stir fry noodles hot or cold for lunch the next day! This Asian stir fry noodle recipe is insanely delicious, easy, customizable and is affordable to make!
Spicy Thai Noodles – A Quick Stir Fry Recipe:
This Spicy Thai Noodles recipe is a stir fry noodle that is meatless! You just need to throw in some healthy vegetables in a wok and season the noodles with my homemade Asian stir fry sauce. If you love Thai cuisines and are looking for new Thai Food recipes to add to your weekly meal plan then don’t skip this one!
Spicy Thai Noodles Ingredients:
I called this Spicy Thai Noodles because it has fresh Thai Chili Pepper and a Thai Fish Sauce, both of which add a kick to the sauce (and some Thai-inspired flavors). If you don’t like spicy, feel free to skip the chili pepper.
I highly recommend using a mortar and pestle to pound the garlic, chili, and shallots. You can purchase the mortar and pestle set here.
Thai Chili Pepper:
Thai Chili Pepper, aka Bird’s eye chili, is commonly found in Ethiopia and across Southeast Asia. Thai Chili Peppers are considered “hot”, and are definitely hotter than the average heat of a jalapeno.
You can find Thai Chili Peppers at most Asian supermarkets. If you don’t have access to Asian grocers, don’t worry and just check out Ralph’s, Sprouts, or Walmart Supercenter for its availability.
If you still can’t find Thai chili peppers, feel free to use about 1-2 tablespoons (or more) of Sriracha or Chili Garlic Sauce as a replacement ingredient. Please keep in mind that these spicy hot sauces have sodium added. Therefore, you may need to reduce the soy sauce amount by a tiny bit.
CHECK OUT MORE THAI RECIPES:
- GREEN PAPAYA SALAD
- THAI BASIL CHICKEN
- THAI SALAD DRESSING (THAI PEANUT SAUCE)
- THAI RED CURRY CHICKEN
- THAI LEMONGRASS SOUP
- EASY LARB RECIPE WITH CHICKEN
Thai Fish Sauce:
Thai Fish Sauce adds umami, earthy, savory flavor to the dish. As a result, the dish will have a more complex flavor and crave-able. In general, Thai Fish Sauce is saltier and more pungent flavor than its Vietnamese counterpart.
I highly recommend using Thai Fish Sauce as one of the ingredients for this recipe. However, if you can’t find this fish sauce at any store near your area, feel free to skip it or use a small amount of Wosterchire sauce as a replacement item.
You can use spaghetti, fettuccine, linguini or any type of Asian noodles for stir fry. I personally used spaghetti because it has the perfect texture for the sauce, and always tastes good the next day for lunch.
Soy sauce is one of the most used condiments in Asian cuisines. Soy sauce is also one of the most important ingredients for any Asian stir fry recipe, including stir fry noodles.
For this recipe, I used a combination of a low sodium soy sauce and a dark soy sauce.
Dark soy sauce is thicker and darker in color than light soy sauce. It’s also less salty. Therefore, dark soy sauce is the perfect stir fry ingredient to add a beautiful caramelized color to the dish and add flavor without bumping up to a crazy amount of sodium.
Hope you’ll enjoy this easy Thai Noodles recipe!
- ½ pound spaghetti
- 1 tbsp 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 tbsp dark soy sauce
- 1 tbsp light soy sauce (use more according to your liking)
- 1 tbsp pure honey (use more according to your liking)
- 1 tsp sesame oil
- 1 – 1½ tsp Thai fish sauce
- 1 tsp 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 or glass jar, mix dark soy sauce, light 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, shallots and chilies mixture. 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)
Turn off the heat, transfer the noodles to a large serving bowl and serve immediately with fresh chopped onion, and chopped peanuts.
Mortar and Pestle: If you don’t have a mortar and pestle, just use a knife to finely chop up the garlic, chilies
Thai Chili Peppers: Can’t find Thai chili peppers? Feel free to use Sriracha or Chili Garlic Sauce as a replacement ingredient.
Saltiness: If you need to add saltiness to the dish, just toss in some extra salt instead of going overboard with the low sodium soy sauce.