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
Servings
4
Difficulty
medium
Total Time
25 min
Ingredients
Step-by-Step
Prepare the rice noodles according to package instructions. Drain and set aside.
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.
Add the sliced bell peppers, onion, and mushrooms to the wok. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp.
Stir in the Thai red curry paste, fish sauce, brown sugar, salt, and black pepper. Mix well to combine.
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.
Remove from heat and stir in the fresh lime juice. Garnish with chopped cilantro and crushed peanuts (if using).