Thai Noodles with Veggies and Protein
Quick and flavorful Thai noodles loaded with veggies and protein, perfect for a busy weeknight dinner or a cozy at-home meal.
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Ingredients
- 8 oz Rice Noodles Wide or thin, avoid using spaghetti
- 3 tbsp Soy Sauce Low-sodium recommended, tamari for gluten-free option
- 2 tbsp Lime Juice Fresh preferred, bottled can be used
- 2 tbsp Brown Sugar Can be substituted with honey or maple syrup
- 1 tbsp Sesame Oil Toasted sesame oil recommended
- 1 tbsp each Garlic & Ginger Use grated, paste, powder, or fresh
- 4 cups Veggies Bell peppers, snap peas, shredded carrots, or any quick-cook veggies
- 12 oz Protein (optional) Tofu, cooked chicken, shrimp, or scrambled egg
- 1/4 cup Chopped Peanuts & Cilantro Optional toppings for added crunch and flavor
Instructions
- Soak rice noodles in hot tap water for 10-15 minutes until softened.
- Combine soy sauce, lime juice, brown sugar, sesame oil, garlic, and ginger to make the sauce.
- Cut veggies into bite-sized pieces and prepare protein as needed.
- Stir-fry protein and veggies in a skillet, then add drained noodles and sauce.
- Toss everything together in the pan, adding water or soy sauce if needed.
- Transfer to bowls, top with peanuts, cilantro, and serve immediately.
Notes
For flavor variations, try adding peanut butter for creaminess or red curry paste for a spicy twist. Leftovers can be stored for up to 3 days.
Nutrition
Serving: 1servingsCalories: 536kcalCarbohydrates: 72gProtein: 31gFat: 20gSaturated Fat: 4gTrans Fat: 0.1gCholesterol: 85mgSodium: 650mgFiber: 5gSugar: 10g