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Quick Thai noodles with brown rice noodles stir‑fried with zucchini, red pepper, carrot, and cabbage, topped with chopped peanuts and fresh cilantro and basil

Quick Thai Noodles with Veggies and Herbs

Fast Thai‑style noodles stir‑fried with colorful vegetables and tossed in a bright soy‑lime sauce, then topped with crunchy peanuts and fresh herbs—ready in about 20 minutes for an easy weeknight dinner or meal prep bowl. ​
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Ingredients Equipment Method Notes

Ingredients
  

  • For the 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 thinly sliced into half‑moons
  • 1 red bell pepper thinly sliced
  • 1 medium carrot julienned or shredded
  • 1 cup shredded red or green cabbage optional
  • 2 cloves garlic minced
  • 1 tsp grated fresh ginger optional
  • For the soy‑lime sauce
  • 3 tbsp low‑sodium soy sauce or tamari
  • 1½ tbsp fresh lime juice or rice vinegar
  • 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
  • For serving
  • ⅓ –½ cup chopped roasted peanuts
  • ½ cup chopped fresh herbs cilantro, basil, and/or mint
  • 2 green onions thinly sliced
  • Lime wedges

Equipment

  • Large pot for boiling noodles
  • Colander
  • Large skillet or wok
  • Mixing bowl or jar with lid
  • Chef's Knife
  • Cutting Board
  • Tongs or spatula

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve immediately with additional herbs and lime wedges.

Notes

Substitute other quick‑cooking vegetables like broccoli, snap peas, mushrooms, or bean sprouts based on what you have.
For extra protein, add pan‑seared tofu, edamame, chickpeas, or sliced cooked chicken with the noodles and sauce.
Noodles can be served warm or at room temperature and keep up to 3 days in the fridge; toss with a splash of water or lime juice before serving leftovers.
Calories
Approximately 420 kcal per serving (4 servings).
Protein
Approximately 11 g protein per serving.