These spicy Thai noodles are quick and easy to make with noodles, peppers, and shrimp tossed in a simple Thai-style sauce, and easy to customize!
Easy Thai Noodles (and Spicy!)
Are you a fan of bold and spicy flavors? Brace yourself for this unforgettable dish of comforting Spicy Thai Noodles! If you're a spicy food lover like I am, this dish is a total game-changer.
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.
What You'll Love About This Recipe
- The sauce is easy to whip together from pantry staples with only 6 ingredients.
- It's very customizable and can include your favorite veggies.
- I don't skimp on the spices, so it's nice and spicy with bird's eye chilies and sriracha, though you can adjust to your own heat and spice preferences.
- It works great with shrimp, chicken, tofu, any of your favorite proteins.
- It's super fast! You'll have this on the table in 20 minutes or less, even if you're a slow cook like me!
Let's talk about how to make Thai Noodles, shall we?
Spicy Thai Noodles Ingredients
The full list of ingredients with measurements are listed in the recipe card at the bottom of the post.
- 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
How to Make Thai Noodles - the Recipe Method
Easy Thai Noodle Sauce. Make the Thai noodle sauce by whisking the ingredients together in a small bowl. Taste and adjust. Set aside.
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.
Add the shrimp and cook for 4-5 minutes, or until pink and cooked through. Set aside onto a plate. Do this in batches if needed.
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.
Add Sauce and Noodles. Stir in the reserved sauce and noodles. Stir fry for 1 minute to heat through.
Return the Cooked Shrimp. Reduce the heat, then add the shrimp and warm through 1-2 minutes.
Serve Your Noodles. Serve with fresh cilantro, crumbled peanuts, and chili flakes over the top.
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!
Recipe Tips & Notes
- I'm using shrimp for this recipe, but you can easily use chicken or other seafood, like scallops or fish. You can also skip them and add tofu or more vegetables for a vegetarian dish.
- Feel free to customize your Thai noodles with other vegetables, like bamboo shoots, mushrooms, or whatever veggies you prefer.
- Rice noodles are ideal for this, though you can use other noodles that you prefer or what's available at your grocery store. With linguini pasta, Pad Thai rice noodles, or even spaghetti noodles, this dish never fails to deliver what you crave.
Storage
Leftover Thai noodles will last up to 5 days in the refrigerator in a sealed container. You can heat it back up in a wok or pan with a bit of oil, or gently in the microwave.
I do not recommend freezing the leftovers.
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!
Try Some of My Other Popular Recipes
- Pad Thai Noodles
- Thai Shrimp Curry
- Coconut Chicken Curry
- Khao Soi – Northern Thai Coconut Curry Soup
- Chicken Fried Rice
- Thai Red Curry Paste
- Thai Chili Paste (Nam Prik Pao)
- Thai Peanut Sauce
- Gochujang Noodles (Spicy Korean Noodles)
- Thai Peanut Noodles
- Pad See Ew Recipe (Stir Fried Thai Noodles)
- Thai Fried Rice
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.
Easy Thai Noodles Recipe
Ingredients
FOR THE SAUCE
- 3 tablespoons soy sauce
- 3 tablespoons fish sauce
- 1 tablespoon sriracha or use chili-garlic sauce
- 2 teaspoons fresh lime juice
- 1 teaspoon honey or use palm sugar
- 1 clove minced garlic or more to taste
FOR THE THAI NOODLES
- 6 ounces dry rice noodles
- 3 tablespoons vegetable oil divided, + more as needed
- 1 pound shrimp peeled and deveined
- 2 bell peppers chopped (I’m using 1 green bell pepper and 1 red bell pepper)
- 6-8 bird’s eye chilies chopped (optional, for spicy)
- 1 small head baby bok choy sliced
- ¼ cup roasted peanuts crumbled
FOR SERVING
- Fresh chopped cilantro extra crumbled roasted peanuts, chili flakes
Instructions
- Make the Thai noodle sauce by whisking the ingredients together in a small bowl. Taste and adjust. Set aside.
- 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.
- Heat 2 tablespoons vegetable oil in a wok or large pan to medium-high heat.
- Add the shrimp and cook for 4-5 minutes, or until pink and cooked through. Set aside onto a plate. Do this in batches if needed.
- 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.
- Stir in the reserved sauce and noodles. Stir fry for 1 minute to heat through.
- Reduce the heat, then add the shrimp and warm through 1-2 minutes.
- Serve with fresh cilantro, crumbled peanuts, and chili flakes over the top.
Nutrition Information
Matt says
No mention of the peppers in the method.
I assume people will chuck them in based on how crisp or soft they want them. Just to let you know really.
Will try this tonight to go with some larb.
Mike Hultquist says
Matt, see the recipe card at the bottom of the post. I'm using bell peppers and bird's eye chilies in this one. I hope you enjoy it!
Kay Hardwick says
Thanks Mike..my husband and l thoroughly enjoyed this dish, thank you. l used chilli and garlic oil instead of vegetable oil as l always make my own. Also used straight to work udon noodles, extra sriracha, honey, garlic and crushed chilli flakes and chicken. Next time I'll use spring onions (scallions) It was amazing!!! thanks again
Mike Hultquist says
Glad you enjoyed it, Kay! Thanks for sharing this.
Dave says
Hi Mike, this sounds like a great recipe, but I can't get fish sauce where I live (I´m in a small town in Spain). Any alternatives to the fish sauce or can I just skip it?
Thanks
Dave
Mike Hultquist says
Dave, you can use extra soy sauce if needed, or use oyster sauce (if available). Enjoy!
Karen Harding says
Thanks for sharing this delicious recipe Mike. I used sesame oil instead of vegetable oil. I will be making the recipe again for sure.
Mike Hultquist says
Nice! Glad you enjoyed it, Karen! I love it.
Ramya says
Cant wait to make this soon for me can i use more soy sauce / mushrooms and skip bell peppers as am not a big fan of bell peppers i never had easy thai noodles before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya.