Thai-Style Rice Noodle Stir-Fry
A quick and flavorful stir-fry featuring rice noodles, colorful bell peppers, onions, and mushrooms, seasoned with a zesty Thai red curry paste and a squeeze of fresh lime juice.
- Prep
- 10 min
- Cook
- 15 min
- Total Time
- 25 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Thai
Ingredients
- 8ozsRice Noodles
- 1mediumRed Bell Pepper, sliced
- 1mediumYellow Bell Pepper, sliced
- 1mediumOnion, sliced
- 8ozsMushrooms, sliced
- 2tbspsThai Red Curry Paste
- 2tbspsLime Juice
- 2tbspsVegetable Oil
- 3clovesGarlic, minced
- 2tbspsFish Sauce
- 1tbspBrown Sugar
- 1/4tspSalt
- 1/4tspBlack Pepper
- 1/4cupCilantro, chopped
- 2tbspsCrushed Peanuts
Step-by-Step
- 1
Prepare the rice noodles according to package instructions. Drain and set aside.
5m - 2
Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and sauté for 1 minute, until fragrant.
2mmedium-high heat - 3
Add the sliced bell peppers, onion, and mushrooms to the wok. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp.
7mmedium-high heat - 4
Stir in the Thai red curry paste, fish sauce, brown sugar, salt, and black pepper. Mix well to combine.
2mmedium-high heat - 5
Add the cooked rice noodles to the wok and toss everything together until the noodles are well coated with the sauce, about 2-3 minutes.
3mmedium-high heat - 6
Remove from heat and stir in the fresh lime juice. Garnish with chopped cilantro and crushed peanuts (if using).
2m