Asian cuisine is known for its stir-fry dishes, and Thai food is no exception. These stir-fried noodles have a flavorful stir-fry sauce that can be made vegetarian or vegan by substituting some of the ingredients.

In noodles you can also get creative and add a bit of protein such as chicken, tofu, or shrimp (or a combination), or swap out some of the vegetables for favorites. 

Although most Thai noodles dishes are made with rice noodles, there are also various Chinese-inspired Thai noodle dishes made with wheat or egg noodles, as in this recipe.

But no matter what type of noodle you use, this dish is sure to satisfy the taste buds—stir-fries in Thailand are never bland or lacking in flavor! 



  • 5 to 8 ounces Chinese-style wheat noodles (or egg noodles)
  • 2 to 3 tablespoons vegetable oil (for stir-frying)
  • 4 cloves garlic (minced)
  • 2 to 3 teaspoons galangal (or ginger, grated)
  • 1/4 cup shallots (or purple onion, chopped)
  • 1 carrot (sliced or cut into matchsticks)
  • 5 to 8 shiitake mushrooms (sliced)
  • 1 small head broccoli (chopped into florets)
  • 1 small red pepper (sliced)
  • 2 cups bean sprouts
  • Garnish: fresh coriander or basil
  • Stir-fry Sauce:
  • 3 tablespoons fresh lime juice (or more to taste)
  • 3 tablespoons soy sauce (or more to taste)
  • 1 tablespoon fish sauce (or more to taste)
  • 3 tablespoons rice vinegar (or white wine vinegar)
  • 3 tablespoons oyster sauce
  • 1 1/2 to 2 teaspoons sugar (or more to taste)
  • 1/4 tablespoon white pepper (available in most spice aisles)
  • 1/2 to 3/4 teaspoon dried crushed chili (chili flakes or fresh-cut red chili; or more to taste)

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