Try Some Thai: 7 Classic Noodle Recipes
If you like Thai food, you might be surprised how simple (and fun) it is to whip up some of the cuisine’s classic noodle-based dishes at home. Thai cuisine typically relies on noodles and other grains along with meats and fish — all seasoned with a wide variety of fragrant spices and sauces. The result is a piquant, mouthwatering, and often hot taste of southeast Asia!
Thrill-seeking tastebuds will delight in a taste of any of these 7 Thai noodle recipes!
1. Thai Stir Fried Noodles and Tofu With Sweet Soy Sauce
Sweet and sour flavors are hallmarks of traditional Thai cuisine, and both are expressed beautifully in this vegetarian noodle dish from Food Done Light. The recipe takes a quick 30 minutes to complete — great for a quick weeknight meal — and yields 4 servings, each of which contains 3 grams of fiber and 15 grams of protein.
- 3 tablespoons oyster sauce
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons sugar
- 2 teaspoons rice vinegar
- 1 teaspoon sriracha or garlic chili hot sauce
- 2 tablespoons + 1 teaspoon oil, divided
- 1 package extra firm silken tofu, chopped
- 6 cloves garlic, minced
- 8 ounces rice noodles, soaked in hot water for 10 to 15 minutes
- 1 cup thinly sliced onion
- 1 cup sliced carrots
- 2 eggs, beaten
- ¼ cup chopped green onion
Directions: Combine the first five ingredients in a small bowl and set aside. Heat a wok or large pan with 1 tablespoon oil over high heat until very hot. Add tofu and garlic, stir fry for 2 to 3 minutes and place onto a plate. Heat 1 tablespoon oil in the wok. Add noodles and stir fry for 2 to 3 minutes, until brown and soft. Place on plate with tofu.
Add onions and carrots to the wok. Stir fry for 2 minutes. Add mushrooms and stir fry for another 2 minutes. Add noodles and tofu back to work along with sauce. Stir fry to fully combine.
Move ingredients to one side of the wok. Add remaining teaspoon of oil and eggs. Stir fry for 1 minute then combine with the other ingredients. Turn off the heat and serve with green onion and extra sriracha, if wanted.
2. Chicken Pad See Ew
Chewy, stir-fried rice noodles (which can be found at most Asian markets) and lean chicken are the stars of this Chicken Pad See Ew from Serious Eats. Pad See Ew is a relatively simple lunch and dinnertime standard in Thai cuisine. Simply mix in some sauces, seasonings, and accoutrement into the dish for an authentic taste of Thailand. Recipe takes just 30 minutes to complete and yields 4 servings.
- 4 ounces boneless chicken, thinly sliced
- 1 teaspoon baking soda
- 2 tablespoons oyster sauce
- 4 teaspoons light soy sauce, divided
- 2 teaspoons sugar
- 2 teaspoons rice vinegar
- 1 garlic clove, minced
- Vegetable oil
- 8 ounces flat rice noodles
- 1½ cups broccoli florets, sliced
- 2 large eggs
- 2 tablespoons sweet dark soy sauce
Directions: In a medium-sized bowl, toss the chicken with 2 teaspoons of soy sauce and the baking soda. Set aside.
In a second medium-sized bowl, whisk together the oyster sauce, 2 teaspoons soy sauce, sugar, rice vinegar, and garlic clove.
Bring a large pot of water to a boil. Add the rice noodles and cook according to the directions on the packaging. When done, remove noodles with a pair of tongs and drain in a colander. Toss with a tablespoon of oil so the noodles don’t stick together.
Place the pot back over high heat and return to a boil. Place the marinated chicken in a large strainer and dip into the water. Cook until the chicken looks white. When done set the chicken aside in a large bowl.
Pour enough oil into a large work to just coat the bottom and turn heat to high. When just starting to smoke, add the broccoli. Stir-fry until broccoli turns bright green and becomes tender. Transfer broccoli to the large bowl and set aside.
Carefully rinse out the wok and then dry it. Pour in two tablespoons of oil, and turn heat to high. When just starting to smoke, crack in the eggs. Using a wooden spoon, scramble the eggs. When set, add the noodles. Toss well to separate the strands, and then let them cook for a minute.
Drizzle on the sweet soy sauce, toss well, and then let cook undisturbed until the noodles start to brown, about one minute. Add the broccoli and chicken back to the pan. Toss well. When everything is warm, pour in sauce. Stir fry until everything is coated. Turn off the heat and serve immediately.
3. Thai Stir Fried Vermicelli With Ground Beef, Pepper and Basil
Thin vermicelli is tossed in a sweet, tangy soy sauce, agave, and fish sauce mixture in this recipe from the Spiced Life — a variation on the traditional Thai recipe for Pad Wun-Sen. Vegetables and ground beef add a hearty element to the dish, which takes 45 minutes to complete and yields 4 servings. If you’d prefer a less spicy dish, replace the chili peppers with bell peppers; if you’d like to serve the dish with a salad, reduce the sauce by about ⅓.
- 2 tablespoons fish sauce
- ¾ teaspoon Chinese light soy sauce
- ¾ teaspoon Chinese dark soy sauce
- 2 teaspoons agave syrup (or sugar)
- ¼ cup vegetable oil, divided
- 4 tablespoons minced hot chili peppers
- 6 garlic cloves, minced, divided
- 1 medium-large onion sliced into medium-thick wedges
- 1 zucchini, seeded if thick and cut into long, thin slices
- 1 yellow summer squash, seeded if thick and sliced into long, thin slices
- 1 sweet bell pepper, cut into long thin strips
- 1 pound ground beef (or pork or turkey)
- 1 pound vermicelli or angel hair noodles, cooked and rinsed with cold water
- ⅔ cup chopped Thai basil leaves, plus extra for garnish
- 3 kaffir lime leaves, center stem removed and finely minced
Directions: Cook the noodles according to the package directions. Rinse with cold water to prevent sticking. Whisk together the fish sauce, soy sauces and sugar or agave syrup. Set aside.
Heat 2 tablespoons of the oil in a large nonstick pan on high heat. Add half of the minced garlic and pepper. Stir, watching carefully because garlic burns quickly. When this happens, 1-2 minutes, add the onion wedges and begin tossing in the oil. Toss the onions until they are just starting to cook at the edges, about 3 minutes, and add the summer squash slices. Continue tossing for another 2-3 minutes, then add the bell pepper strips. Toss until all the veggies are cooked — they should be tender and crisp, not caramelized or soft.
Add about ⅓ of the sauce and toss the veggies in it. After cooking them for about 1 minute, add them to a large bowl with room for the meat and noodles.
Wipe your pan out and add the rest of the vegetable oil. Place the pan on high heat and add the remaining garlic and minced pepper. Once again cook, stirring, until fragrant, about 1-2 minutes. Add the ground beef and immediately begin stirring and breaking the meat up. Cook for 5 minutes, stirring, until browned. Add the remainder of the sauce.
Add the cooked noodles and toss into the ground beef. Then add the basil leaves and kaffir lime leaves. Toss until everything is heated through and evenly mixed. Dump this mixture into the stir fried veggies and mix it all together — do not try to cook it all together or it will end up steaming. Serve with extra basil leaves for garnish.
4. Curry Noodles With Chicken
Cookbooks 365 offers a delicately-spiced Thai yellow curry with chicken (also known as Kuai-Tiao Kaeng Sai Kai). The recipe, originally published in Simple Thai Food: Classic Recipes from the Thai Home Kitchen, is a great introduction to the ingredients used in cooking curry — curry pastes, coconut cream, coconut milk, and fish paste being several of the key ingredients. It serves 4 people.
- 1½ pounds boneless chicken thighs or breasts
- 1 tablespoon vegetable oil
- ½ cup coconut cream (from the top of a can of coconut milk)
- 2 tablespoons red curry paste
- 2 tablespoons kari (“yellow”) curry paste,
- 2 tablespoons packed grated palm sugar,or 1½ tablespoons packed light brown sugar
- 3 tablespoons fish sauce
- 1½ cups coconut milk
- 3 cups sodium-free chicken stock
- 6 ounces extra-firm tofu, cut into matchsticks
- 1 inch long and ¼ inch wide and thick
- 2 teaspoons curry powder
- 8 ounces mung bean sprouts (about 4 cups)
- 8 ounces dried rice sticks, 3 millimeters (about ⅛ inch) wide
- ¼ cup finely chopped preserved radish (optional)
- ¼ cup fried shallots (see below)
- ¼ cup packed fresh cilantro leaves
- ⅓ cup finely chopped roasted peanuts
- 2 hard- or medium-boiled eggs peeled and halved lengthwise
- 2 or 3 limes, cut into wedges
- Fish sauce
- Granulated sugar
- Red chile powder
Directions: Cut chicken against the grain and on the diagonal into thin, bite-size pieces. Cover and refrigerate until needed.
In a 1-gallon saucepan, combine the vegetable oil, coconut cream, and curry pastes, and stir over medium-high heat until fragrant, about 2 minutes. Add the chicken and stir for about 1 minute, until the chicken is coated with the curry paste. Add the sugar, fish sauce, coconut milk, and stock, stir well, and bring to a very gentle boil. When the chicken is cooked through, after 3 to 4 minutes, stir in the tofu and curry powder, mixing well to distribute the curry powder evenly. Turn down the heat to the lowest setting; keep the curry warm.
Have four large individual serving bowls ready. Half fill another 1-gallon saucepan with water and bring to a boil. Add the bean sprouts and stir; then immediately fish the bean sprouts out of the water with a wire-mesh skimmer, shaking off excess water. Divide the bean sprouts evenly among the bowls. While the water is still boiling, add the dried noodles, stir to submerge, and cook until they have softened through, about 15 minutes. Taste a strand to make sure they are ready. Drain the cooked noodles through a large colander placed in the sink and rinse off all starchy liquid that clings to them with running hot tap water. Shake off the water. Divide the noodles evenly among the bowls.
Immediately ladle the curry over the noodles, dividing it evenly. Sprinkle each serving with an equal amount of the radish, fried shallots, cilantro, and peanuts. Top each serving with an egg half. Serve immediately with the limes, fish sauce, sugar, and red chile powder for adding as desired.
5. Thai Peanut Noodles
A number of complex ingredients come together in this typical Thai dish: creamy peanut butter, mild coconut milk, soy sauce, and brown sugar playing off each other in a distinct blend of flavors. You’ll love Peaches Please’s version of Thai Peanut Noodles, which takes 45 minutes and yields 4 servings. Try topping the dish with roughly ground peanuts for a delightful added crunch.
- ½ cups peanut butter, creamy
- 6 tablespoons coconut milk
- 1 inch fresh ginger, peeled
- 1 clove Garlic
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon dark brown sugar
- 1 teaspoon fish sauce
- 1 teaspoon packed cilantro
- ½ teaspoon sriracha
- 1 package stir-fry rice noodles
- 1 tablespoon grapeseed or peanut oil
- 2 eggs
- 1 tablespoon soy sauce, divided
- 2 large chicken breasts, sliced into thin strips
- 3 green onions, thinly sliced
- roughly ground Peanuts
- Lime Wedges
- sprouts, optional
- extra green onions
Directions: Combine all the peanut sauce ingredients in a blender and blend until smooth. If you need to thin it out a little more, add extra coconut milk.
Add the rice noodles to a bowl and cover in hot water. Let the noodles soak for about 20 minutes.
While the noodles are soaking, heat the oil in a large pan and whisk the eggs with the soy sauce. Cook the eggs in the hot oil then remove the eggs from the pan and set aside. Add the chicken to the oil, long with the remaining soy sauce and green onion and proceed to cook until the chicken is cooked through.
Strain the water from the noodles and add the noodles to the pan, along with a few tablespoons of water. Cover the pan and let the noodles steam for about 1 minute. Remove the cover, stir the noodles and continue to cook, stirring constantly for about 5 minutes.
If the consistency of the noodles is as desired after the five minutes, reduce the heat, stir in the egg and half of the peanut sauce, making sure all the strands are get coated with the sauce. Continue adding sauce to your preferred level of coverage. Serve the noodles with the ground peanuts, extra sauce, lime, cilantro, and green onion.
6. Pork Pad Thai
Pad Thai is one of the greatest — and most celebrated — dishes this cuisine has to offer, and Leite’s Culinaria has it down to a flavorful science. You’ll delight in a delicate balance of salty, sweet, and spicy flavors with each bite of this steamy and satisfying dish — and best of all, you’ll have it cooked up in just 6 minutes after your ingredients are prepared! The dish takes an hour to complete and serves 3-4 people.
- ½ pound narrow dried rice noodles
- 2 ounces boneless pork, thinly sliced and cut into narrow strips about 1½ inches long
- 1 teaspoon sugar (preferably palm sugar; light brown or granulated will also work)
- 1 heaping tablespoon tamarind pulp dissolved in 2 to 3 tablespoons warm water
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 3 large eggs
- pinch salt
- 3 tablespoons peanut oil or mild vegetable oil
- 2 to 3 cloves garlic, minced
- 2 to 3 ounces firm tofu, cut into narrow strips about 1½ inches long
- ½ pound (a scant 4 cups) bean sprouts, rinsed and drained
- 3 scallions, trimmed, smashed with the flat side of a knife and cut into 1½-inch lengths
- 1 tablespoon dried shrimp (optional)
- 1 tablespoon salted radish (optional)
- 1 cup roasted peanuts, coarsely chopped
- 2 to 4 tablespoons cilantro leaves (optional)
- 1 lime, cut into small wedges
- ½ cup rice vinegar
- 2 to 3 tablespoons sugar
- ½ mild chili pepper, sliced into rings
Directions: To make Chili-Vinegar Sauce: Pour the vinegar in a small bowl. Stir in the sugar until it’s completely dissolved. Add the chile. Serve the sauce with a small spoon so guests can spoon a little onto their noodles.
To make Pad Thai: Soak the rice noodles in very, very warm water for 20 minutes. Meanwhile, place the pork in a small bowl, add the sugar, and toss to coat. In a medium bowl, combine the tamarind water, soy sauce, and fish sauce. In a small bowl, lightly beat the eggs and a pinch of salt. Place all three bowls near the stovetop.
Place a large wok or skillet over high heat. Add about 1½ tablespoons of the oil to the pan. When the oil is hot but not smoking, add the garlic and stir-fry briefly just until it begins to change color, about 15 seconds. Toss in the pork and stir-fry until the strips change color but aren’t cooked through, 1 minute or less. Add the tofu and press it against the sides of the wok with spatula to scorch it a little, 10 to 20 seconds. Pour in the egg mixture and let cook just until it starts to set around the pork and tofu, less than a minute. Use spatula to cut the omelet into large pieces, then transfer everything to a plate and set aside.
Return the wok to high heat. Add the remaining 1½ tablespoons oil and swirl to coat. Toss the drained noodles into the wok and stir-fry vigorously, pressing them against the hot wok briefly to sear them, then turn them and press them against the side of the wok again. Keep folding them over and pressing noodles onto the wok; after about 1 minute, they will have softened. Move noodles up the sides of the wok and toss in 2 to 2½ cups of the bean sprouts and the scallions.
Stir-fry vigorously for about 20 seconds, pressing them against the hot wok and turning them so they wilt. Add the dried shrimp and salted radish, if using, and toss briefly with your spatula, then add the soy sauce mixture. Stir-fry for about another 30 seconds, gradually incorporating noodles into the bean sprout mixture. Add the reserved egg-meat mixture and toss gently to mix everything together.
Turn the noodles out onto a platter or onto individual plates. Sprinkle some of the chopped peanuts onto the noodles, then place the rest of the peanuts in a bowl as a condiment to be passed on the side so folks can add extra as they wish. Do the same with the cilantro. Place the remaining bean sprouts in a bowl and set them on the table. Pass chili-vinegar sauce and the lime wedges.
7. Drunken Noodles
Drunken Noodles are a traditional Thai dish consisting of wide, flat stir-fry noodles seasoned to a distinctly spicy finish. Lollipopsicle’s version offers the complex flavors of hoisin, soy sauce, oyster sauce, and soy sauce, along with a variety of seasonings and proteins (shrimp makes a simple, light addition to the dish’s many complicated flavors). The recipe yields around 4 servings.
- 12 ounces bag rice flake noodles, soaked in lukewarm water for 10 minutes and drained.
- 2 tablespoons hoisin
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons Fish sauce
- 1 tablespoon Thai chili garlic oil or sriracha
- 3 tablespoons Peanut or Canola oil
- 3 cloves garlic, minced.
- 1 shallot, sliced.
- 2 eggs, whipped.
- 1 cup fried tofu cut into bite-sized pieces
- 12 medium sized shrimp, cleaned.
- 1 red bell pepper cut into bite-sized pieces.
- 1 cup packed fresh basil leaves.
Directions: Heat a wok or the biggest skillet you have over medium high heat, whisk Thick soy, soy sauce, oyster sauce, chili oil and fish sauce together and set aside.
Add peanut or canola oil to skillet and cook garlic and shallot until light brown, add eggs and scramble together, add shrimp and tofu, cook shrimp for 2 minutes then add, drained noodles, bell pepper, sauce mixture, stir fry five minutes, add basil cook two minutes or until some of the noodles are a bit crisp on the edges.