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    You are in: Home / Recipes / Spicy Thai Noodles with Vegetables Recipe
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    Spicy Thai Noodles with Vegetables

    Spicy Thai Noodles with Vegetables. Photo by Whipper

    1/1 Photo of Spicy Thai Noodles with Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Sue Lau's Note:

    This makes an excellent side dish to go with main-dish stir fries or satays. Add meat to make a main dish. You can locate lemongrass and fish sauce in most Oriental markets.

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    Units: US | Metric

    For the Sauce


    1. 1
      Cook noodles in boiling water until tender; drain.
    2. 2
      Mix ingredients for sauce in a bowl with a whisk until smooth; set aside.
    3. 3
      Heat 2 tablespoons cooking oil in a wok or large skillet over high heat (add more oil as necessary during cooking).
    4. 4
      Add lemongrass and Thai chiles and cook until fragrant.
    5. 5
      Add carrot, scallions, and bell peppers and cook until carrot starts to become crisp-tender.
    6. 6
      Add bean sprouts and cook 1-2 minutes more.
    7. 7
      Add drained noodles to the pan and pour sauce over noodles.
    8. 8
      Using two utensils, lift vegetables from bottom to integrate throughout noodles and mix well.
    9. 9
      Garnish with chopped cilantro and chopped peanuts and serve with hot chili sauce (sriracha), if desired.
    10. 10
      Cooking tip: you may cut noodles into smaller pieces after cooking with kitchen shears to make them easier to work with.

    Ratings & Reviews:

    • on July 26, 2003


      Superb! A relatively easy and authentic recipe. Some may want to decrease the peanut butter to keep it lighter though.

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    • on July 15, 2003


      We really enjoyed this, the sauce has a unique and complex flavour with a bit of bite. I haven't really been exposed to Thai food and it was fun to try something so different than what I am used to. And yes, my eyebrows were raised as I was whisking the lime juice and soya sauce into the peanut butter! We used about 5 chilies because because we didn't want to make it so spicy that my son wouldn't try it. You may want to adjust the number of servings, since this recipe makes a ton, much more than 4 servings as a side dish. Good luck in the contest!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 02, 2003


      This is such an inspired recipe!! I was worried that the sauce would be too strong, but it was absolutely perfect and had an authentic Asian flavour. And it was so colourful! The Mung bean sprouts added a nice crispy touch, as did the peanuts. I used thin vermicelli - next time I will try a wider noodle (and there won't be just the one next time!). I could't get Thai chiles, so I used another type of hot red chile instead. Congratulations to the chef. This is worth far more than 5 stars.

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    Read All Reviews (17)


    Nutritional Facts for Spicy Thai Noodles with Vegetables

    Serving Size: 1 (550 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 858.9
    Calories from Fat 245
    Total Fat 27.2 g
    Saturated Fat 5.4 g
    Cholesterol 0.0 mg
    Sodium 3363.6 mg
    Total Carbohydrate 135.1 g
    Dietary Fiber 9.1 g
    Sugars 24.8 g
    Protein 24.1 g

    The following items or measurements are not included:


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