Quick Thai Noodles with Veggies and Herbs turns a handful of pantry staples and fresh vegetables into a vibrant one‑pan dinner in about 20 minutes.
Chef Rachel created this quick Thai noodles with veggies and herbs recipe after adapting her favorite vegetarian pad thai and vegan Thai noodle bowls into a flexible, veggie‑forward meal that fits busy weeknights and meal prep.
Quick Thai Noodles with Veggies and Herbs
Ingredients
Equipment
Method
- Bring a large pot of water to a boil. Cook noodles according to package directions until just tender. Drain, rinse briefly under cool water, and set aside.
- In a bowl or jar, whisk together soy sauce, lime juice, brown sugar, chili garlic sauce, and 1 tbsp water until smooth and the sugar dissolves. Adjust sweetness or heat to taste.
- Heat 1 tbsp oil in a large skillet or wok over medium‑high heat. Add zucchini, bell pepper, carrot, and cabbage. Stir‑fry 3–4 minutes until vegetables are bright and crisp‑tender.
- Push vegetables to the edges of the pan. Add remaining 1 tbsp oil, then stir in garlic and ginger. Cook about 30 seconds, stirring, until fragrant.
- Add cooked noodles and the soy‑lime sauce to the skillet. Toss continuously over medium heat for 1–2 minutes, adding a splash of water if needed, until noodles are hot and evenly coated.
- Remove from heat. Toss in chopped peanuts, fresh herbs, and green onions. Taste and adjust seasoning with extra lime juice or soy sauce if desired.
- Serve immediately with additional herbs and lime wedges.
Notes
Approximately 420 kcal per serving (4 servings). Protein
Approximately 11 g protein per serving.
She loves how the sauce comes together from everyday ingredients—soy sauce, lime, a touch of sweetness, and chili—and how easily the noodles soak up those flavors while staying pleasantly chewy. Inspired by colorful noodle bowls and Thai noodle salads, she designed this version to pair beautifully with make‑ahead lunches like Thai Curry Noodle Bowls in One Pot and light dinners such as Easy Thai Noodle Soup for Weeknights. Her friend Mery, who adores market‑style Thai food, calls these noodles her favorite “clean‑out‑the‑fridge” dinner because almost any vegetable and herb works.
Summary
This quick Thai noodles with veggies and herbs recipe features brown rice noodles stir‑fried with zucchini, bell pepper, carrot, and optional cabbage, then tossed in a glossy soy‑lime sauce sweetened with a little brown sugar and spiked with chili garlic sauce. A generous shower of chopped peanuts, cilantro, basil, and green onions adds crunch and freshness, turning simple noodles into a lively, plant‑forward bowl.
The recipe stays weeknight‑friendly by using:
- Brown rice noodles or other quick‑cooking noodles that cook in under 10 minutes.
- A jar‑shaken sauce that needs no cooking before it hits the pan.
- Fast stir‑frying at high heat so vegetables stay crisp‑tender and keep their color and nutrients.
Served warm or at room temperature, these noodles double as a main course or a side dish and taste just as good packed for lunch the next day.
Equipment
To make quick Thai noodles with veggies and herbs, Chef Rachel keeps tools simple:
- Large pot for boiling noodles.
- Colander for draining and rinsing noodles.
- Large skillet or wok for stir‑frying vegetables and tossing noodles.
- Mixing bowl or jar with lid to shake the soy‑lime sauce.
- Chef’s knife and cutting board for prepping vegetables and herbs.
- Tongs or a large spatula for tossing noodles in the pan.
Optional but useful:
Ingredients
Chef Rachel keeps this quick Thai noodles with veggies and herbs flexible so you can swap ingredients based on what you have.
Noodles and Veggies
- 8 oz brown rice noodles or pad thai‑style rice noodles.
- 2 tbsp neutral oil or toasted sesame oil, divided.
- 1 small zucchini, cut into thin half‑moons.
- 1 red bell pepper, thinly sliced.
- 1 medium carrot, julienned or shredded.
- 1 cup shredded red or green cabbage (optional for extra crunch).
- 2 cloves garlic, minced.
- 1 tsp fresh ginger, grated (optional but recommended).
Soy‑Lime Sauce
- 3 tbsp low‑sodium soy sauce or tamari.
- 1½ tbsp fresh lime juice (or rice vinegar if needed).
- 1½ tbsp brown sugar or maple syrup.
- 1–2 tsp chili garlic sauce or red pepper flakes, to taste.
- 1 tbsp water, plus more as needed to loosen the noodles.
Toppings
- ⅓–½ cup roasted unsalted peanuts, roughly chopped.
- ½ cup chopped fresh herbs (cilantro, Thai or sweet basil, and/or mint).
- 2 green onions, thinly sliced.
- Lime wedges for serving.
Optional Protein Add‑Ins
To make quick Thai noodles with veggies and herbs more filling, Chef Rachel suggests:
- 1 cup shelled edamame or chickpeas.
- 1 block extra‑firm tofu, cubed and pan‑seared until golden.
- 1–2 cups cooked chicken breast, shredded (if you want a non‑vegetarian option).
Directions
Follow these simple steps to bring quick Thai noodles with veggies and herbs to the table fast.
- Cook the noodles.
Bring a large pot of water to a boil and cook the brown rice noodles according to package directions until just tender. Drain, rinse briefly under cool water to stop cooking, and set aside. - Mix the soy‑lime sauce.
In a bowl or jar, combine soy sauce, lime juice, brown sugar, chili garlic sauce, and 1 tbsp water. Whisk or shake until the sugar dissolves and the sauce is smooth. Taste and adjust sweetness or heat as needed. - Stir‑fry the vegetables.
Heat 1 tbsp oil in a large skillet or wok over medium‑high heat. Add zucchini, red bell pepper, carrot, and cabbage. Stir‑fry for 3–4 minutes until the vegetables are bright and crisp‑tender. - Bloom the aromatics.
Push vegetables to the edges of the pan and add the remaining 1 tbsp oil to the center. Stir in minced garlic and grated ginger; cook about 30 seconds until fragrant, making sure they do not brown. - Add noodles and sauce.
Add the cooked noodles to the skillet, pour the soy‑lime sauce over everything, and toss continuously over medium heat for 1–2 minutes. Add a splash of water if the pan looks dry, until the noodles are hot and evenly coated. - Finish with herbs and peanuts.
Remove the skillet from heat. Toss in chopped peanuts, fresh herbs, and green onions. Taste and add extra lime juice or soy sauce if desired. - Serve.
Divide the quick Thai noodles with veggies and herbs among bowls and serve with more herbs and lime wedges on top.
Tips and Variations
Chef Rachel loves how customizable quick Thai noodles with veggies and herbs can be.
- Change the noodles. Use rice vermicelli, whole‑wheat spaghetti, or soba for a twist—cook just to al dente so they keep some bite in the stir‑fry.
- Swap vegetables seasonally. In spring, try snap peas and asparagus; in summer, add cherry tomatoes and extra zucchini; in fall or winter, toss in shredded cabbage, broccoli, or kale ribbons.
- Boost the protein. Stir in pan‑seared tofu, edamame, or chickpeas with the noodles and sauce, or top bowls with slices of grilled chicken breast for a higher‑protein meal.
- Dial the heat up or down. Use less chili sauce for a mild bowl or add extra chili, fresh sliced jalapeño, or crushed red pepper for more kick.
- Serve hot or cold. Enjoy quick Thai noodles with veggies and herbs straight from the pan, or chill for a Thai‑style noodle salad with peanut and herb topping.
Nutrition Facts
Estimated nutrition per serving (4 servings).
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 11 g |
| Carbohydrates | 62 g |
| Fiber | 5 g |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Sodium | 900 mg |
| Sugar | 11 g |
| Vitamin A | 90% DV |
| Vitamin C | 80% DV |
| Iron | 15% DV |
Nutritional Highlights
Quick Thai noodles with veggies and herbs offers a satisfying mix of complex carbohydrates, plant‑based protein, and healthy fats. Brown rice noodles provide energy‑supporting carbs and a bit more fiber than refined noodles, while vegetables like bell peppers, carrots, and cabbage contribute impressive vitamin A and vitamin C levels.
Peanuts add crunch and heart‑healthy unsaturated fats plus a small protein boost, and using soy sauce or tamari brings umami without the need for heavy sauces. Herbs such as cilantro and basil add antioxidants and freshness with almost no calories, making the dish feel light yet complete.
Dietitian Tips
For more balanced macros in quick Thai noodles with veggies and herbs, a dietitian would suggest doubling the vegetables and adding a clear protein source such as tofu, edamame, or chicken breast. This strategy increases protein and fiber without significantly increasing calories.
Those watching sodium can choose low‑sodium soy sauce or tamari and taste before adding extra salt, since peanuts and packaged noodles may already contribute some. For blood‑sugar‑friendly bowls, using brown rice noodles and plenty of non‑starchy vegetables helps slow digestion and keep the dish more steady in terms of glucose impact.
FAQs – 6 Frequently Asked Questions
1. Can I use regular wheat pasta instead of rice noodles?
Yes. Many home cooks successfully use spaghetti or linguine in place of rice noodles in Thai‑inspired dishes, as long as the pasta is cooked al dente and drained well before stir‑frying. Wheat pasta gives quick Thai noodles with veggies and herbs a slightly chewier bite but still lets the soy‑lime sauce cling beautifully.
2. How can I make this recipe gluten‑free?
To keep quick Thai noodles with veggies and herbs fully gluten‑free, use certified gluten‑free brown rice noodles and replace soy sauce with gluten‑free tamari or coconut aminos. Always check chili sauces and other condiments for hidden gluten if serving someone with celiac disease or strong gluten sensitivity.
3. What’s the best way to add protein without changing the flavor too much?
Neutral‑tasting proteins like pan‑seared tofu cubes, edamame, chickpeas, or plain cooked chicken breast all work well because they soak up the soy‑lime sauce without overpowering the herbs. Add them with the noodles so they warm and coat evenly.
4. How long do leftovers of quick Thai noodles with veggies and herbs last?
Leftovers keep 3–4 days in an airtight container in the fridge, and many noodle salads and Thai‑style bowls actually taste better after sitting as the flavors meld. For best texture, toss with a small splash of water or lime juice before reheating, or enjoy them cold straight from the fridge.
5. Can I make the sauce ahead of time?
Absolutely. The soy‑lime sauce for quick Thai noodles with veggies and herbs keeps well in a sealed jar in the refrigerator for up to a week. Shake it again before using to re‑emulsify the ingredients, then pour it over hot noodles and veggies as directed.
6. How do I keep the noodles from clumping together?
Rinsing cooked rice noodles briefly under cool water and tossing them with a teaspoon of oil helps prevent sticking before they hit the hot pan. Once in the skillet, use tongs to separate strands while adding sauce and a splash of water—this lets quick Thai noodles with veggies and herbs stay silky rather than gummy.
Conclusion
Quick Thai noodles with veggies and herbs proves that a weeknight dinner can be both fast and vibrant. In about 20 minutes, a pot of noodles, a few handfuls of vegetables, and a jar‑shaken soy‑lime sauce turn into a colorful bowl layered with texture from peanuts and freshness from cilantro and basil.
Chef Rachel loves serving these noodles alongside other Thai‑inspired favorites like Thai Curry Noodle Bowls in One Pot or Easy Thai Noodle Soup for Weeknights when she wants a mix‑and‑match spread for friends. Mery calls them her “reset” meal—light enough for busy days, flexible enough for whatever herbs and vegetables are on hand, and satisfying enough to keep everyone going.
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