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For a quick and delicious dinner, try these sweet and spicy Thai noodles. This dish is easily customizable, making it ideal for a weeknight meal!
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Watch how to make this
What makes this dish special
Every week, I carve out a couple of hours for menu planning. Since I work as a private chef, I have to create at least 3 different menus every week for the families I cook for, plus one for myself. It's a challenge already to think of dishes for other people, but it can be especially difficult when planning my own dinner. I want something quick and easy but satisfying enough to reward myself for a hard day's work.
Just when I thought I ran out of ideas, I decided to whip up sweet and spicy Thai noodles with leftover veggies. The results? A comforting noodle dish that delivers on flavor. This meal was right on the money, so much so that I added it to the menu for next week. I don't know about you, but just looking at this bowl of Thai noodles makes me want to have it again. It's such an easy recipe, like my quick Thai red curry fried rice, Thai shrimp with garlicky noodles, and Thai coconut lemongrass clams, that I'll probably make it a regular dinner!
Recipe
Sweet and Spicy Thai Noodles
Ingredients
Sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sambal
- 1 tablespoon rice wine
- 1 tablespoon soy sauce
- juice of ½ lime
Udon noodle stir fry
- 1 zucchini
- 1 bell pepper
- 1 head broccoli
- 1 tablespoon oil
- 2 cloves garlic minced
- 1 tablespoon minced ginger
- 2 packs frozen udon noodles
- ½ cup water
- ¼ cup chopped cilantro
- 2 tablespoons chopped Thai basil
- 2 tablespoons roasted chopped peanuts
Instructions
- Make the sauce for the noodles by mixing together fish sauce,brown sugar, rice vinegar, sambal, rice wine, soy sauce, and the juice of ½ lime. Set aside.
- Cut the zucchini in half lengthwise. Slice each half into ¼ inch thick slices. Slice the bell peppers and cut 1 head broccoli into small florets.
- Heat oil in a large saute pan or wok over medium-high heat. Add the zucchini, bell peppers, and broccoli and saute until browned, about 6-7 minutes.
- Add the garlic, ginger, and udon noodles. Pour ½ cup water and cover the pan. Let simmer for 2 minutes. Remove the lid and continue to cook until the water evaporates, stirring occasionally.
- Pour in the sauce and toss to combine. Bring to a simmer and cook for another minute. Season the stir fry with salt and pepper. Top noodles with cilantro, Thai basil and peanuts and serve immediately.
Notes
Step-by-step instructions
Step 1: Make the sauce
This stir-fry, like all stir-fries, comes together quickly, so it's important to have everything ready before you start cooking. Make the sauce, prepare the vegetables, and have your udon noodles on hand.
To make the sauce, all you have to do is combine all the ingredients.
The key behind this dish is the balance of flavors in the sauce. Fish sauce and soy sauce add the saltiness, brown sugar sweetness, sambal spiciness, and vinegar and lime tartness.
If you want it spicier, increase the amount of sambal. I personally prefer to drizzle more sambal right before eating, but to each their own.
Step 2: Saute vegetables
Once you have the sauce nailed down, it's all about adding whatever ingredients you like. I happened to have bell peppers, zucchini, and broccoli on hand, but you can add whatever vegetables you prefer.
Carrots, bok choy, napa cabbage, mushrooms, spinach, they all work. You can also add any protein of your choice; I just happened to make mine vegetarian.
Saute all the vegetables with ginger and garlic until they're beautifully browned. Then, add the udon noodles and a splash of water, and simmer everything together until the vegetables and noodles are done.
You want to use frozen udon noodles instead of thawed noodles. Typically, udon noodles are sold already cooked, so if they're thawed and you add them to the stir fry, they can easily overcook and turn mushy.
Step 3: Season noodles
Add the prepared sauce to the pan and let everything simmer for another minute, allowing the noodles to soak up all that flavor.
Finish the stir-fry with fresh cilantro, Thai basil, and toasted peanuts. You can also serve the noodles with extra lime wedges for added zing. You can also add additional toppings such as crispy shallots, fried garlic, sesame seeds, or chopped scallions.
The combination of the sauce, fresh vegetables, and fresh herbs takes these sweet and spicy Thai noodles to the next level. And the bonus? It's so customizable!
For another quick and tasty noodle dish, check out this spicy wonton noodle bowl!
Make-ahead and storage
- Make ahead: Prepare the sauce and vegetables ahead of time. This dish is best served fresh, so I suggest cooking the noodles right before serving.
- Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat or in the microwave until warmed through.
More Thai-inspired recipes
Looking for more Thai-inspired dishes? Try these:
Stacy says
I made this 3 times in one week because I loved it so much! I love that you can add whatever veggies you want - makes it's easy to switch it up.
Christine Ma says
Wow I'm so glad you enjoyed it! I agree, the versatility makes this dish fantastic!