Boom! Done! Your Thai noodles are ready to serve. Easy enough to make, isn’t it? You can really spice this one if you’d like to, my friends. Go for it! My Thai-style noodles recipe takes the essence of Thai cuisine to create pure bliss in a bowl. Loaded with vibrant veggies, tender shrimp, and the perfect blend of aromatic spices, these noodles are a symphony of heat, tanginess, and umami. The combination of spices and chilies offers a tantalizing heat that will set your taste buds ablaze, while the fresh herbs add a refreshing touch to balance the flavors. It’s a versatile and adaptable dish, making it perfect for those nights when you want a quick and satisfying meal without compromising on taste.
FOR THE SAUCE Soy Sauce. Fish Sauce. Sriracha. Or use chili-garlic sauce. Lime Juice. Honey. Or use palm sugar. Garlic. FOR THE THAI NOODLES Rice Noodles. This recipe will work with any noodles, as desired. Vegetable Oil. Shrimp. Optional. This is delicious served vegetarian. Bell Peppers. Bird’s Eye Chilies. Optional, for nice and spicy. Baby Bok Choy. Roasted Peanuts. FOR SERVING. Fresh chopped cilantro extra crumbled roasted peanuts, red pepper flakes
Cook the Noodles. Prepare the rice noodles according to the packaging directions. Set into a bowl and toss with 1 tablespoon vegetable oil. This will keep it from clumping. Cook the Shrimp. Heat 2 tablespoons vegetable oil in a wok or large pan to medium-high heat. Cook the Vegetables. Add more oil to the wok if needed at medium-high heat. Add the chilies, bok choy, and peanuts, and cook for 2-3 minutes, or until softened to your liking. Serve Your Noodles. Serve with fresh cilantro, crumbled peanuts, and chili flakes over the top. That’s it, my friends. I hope you enjoy this spicy Thai noodles recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! I do not recommend freezing the leftovers. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Thailand, The Cookbook, by Jean-Pierre Gabriel (affiliate link, my friends!)
Tools Used For This Recipe
HexClad 12 Inch Hybrid Stainless Steel Wok Pan with Stay-Cool Handle - I’ve been loving this wok, makes stir frying and clean up so easy.
