A big bowl of yummy and spicy noodles, loaded with vegetables is always a good idea! And when you can get it cooked and ready in 20 minutes, nothing beats that. Are you with me on this one? My spicy Thai vegetables noodles is not just delicious but fragrant and full of textures, too. There’s ginger, garlic and lemon grass in there to fill your senses with aromas. And I have garnished my noodles, made in chili flavoured oil, with sesame seeds and crushed peanuts. So, this one is flavour packed and crunchy in every bite. Also, I love adding boiled eggs to by noodles. So much goodness in one bowl, that it is going to blow your mind!
I like my food spicy, if you’ve been following my blog you’d know by now. Therefore, my noodles lives up to the spicy that I like. There is chilli flakes, heat from the ginger and also chili sauce in there. Nonetheless, you could dial the heat down in this recipe, to suit your taste. Chili or no chili, I promise my Thai flavoured noodles, is a winner. You could have it for brunch, lunch or dinner. It is that versatile too. Moreover, you could also add grilled chicken slices, prawns and/or pork to this Thai noodles, if you wish.
Also see,
Tom kha gai – Thai coconut chicken soup
Under 30 minute recipe
You will be able to stir this one up in 20 minutes. And taking into account the cutting, chopping and pounding another 10 minutes. Even with so many flavours and textures in there, this noodle dish is so simple to put together. My spicy Thai vegetables noodles makes use vegetable that you may have in your fridge, and regular sauces from your pantry. Also, if you don’t have lemon grass available, you could still go ahead and make it. You may miss the beautiful citrusy flavour that it imparts in your dish, but don’t let that stop you from enjoying this deliciousness.
As it happens with most Oriental cuisines, a lot of cutting and chopping is involved. Especially, if you are planning to add quite a few veggies in, like I did. However, you could minimize even that by straight away getting a pre-cut stir fried vegetables pack from your supermarket. This will considerably reduce your preparation time, since you won’t be slicing so many vegetables. Having said that, there is also a different joy in chopping your own veggies and cooking. So, you know what works for you the best!
For my Thai noodles, I have added bean shoots, bell peppers and cabbage. A few other options are carrots, beans, broccoli, mushrooms, snap peas etc. You can add as many or as little vegetables that you like. Also, I have used egg noodles for my noodles recipe and have also added some boiled eggs to finish the dish. However, you could use vegetable noodles and leave out the eggs completely, as well. On the other hand, if you love eggs with your noodles too, you could even add fried an/or scrambled eggs to it.
Special garnishes
The final flourish of the white sesame seeds and crushed peanuts, simply takes this spicy Thai vegetable noodles to another level. Soft and chewy noodles, punctuated with roasted peanuts is a yummy mouth feel. You could use the store bought roasted peanuts or even use dry roast some at home and add them.
I hope you are going to like my noodles recipe and will give it a try too. If you do, I’d love to see how you’ve made them. You could share your picture with me on Instagram and/or drop a line of feedback below.
Eat hearty!
Spicy Thai vegetables noodles
Equipment
- Shallow cooking pot
Ingredients
- 400 g egg or vegetable noodles around 4 blocks
- 200 g assorted vegetables sliced thinly
- 2 tbsp ginger finely chopped
- 2 tbsp garlic finely chopped
- 1 stalk lemon grass
- 2 tbsp red chilli flakes
- 3 tbsp light soya sauce
- 2 tbsp ketchup
- 2 tbsp chili sauce optional
- 2 tbsp oil
- 1 tsp salt
For garnishing
- 3-4 tbsp roasted peanuts coarsely crushed
- 2 tbsp spring greens sliced
- 2 tbsp white sesame seeds
- boiled eggs optional
Instructions
- Boil your noodles according to packet instructions, drizzle some oil over it and set it aside until needed
- Bash your lemon grass stalk, with the back of your knife, and remove the outer, hard layer. Roughly chop the stalk and pound it, coarsely
- Heat the oil, over medium flame and add the chili flakes. Saute´couple minutes, until well roasted
- Then add the ginger, garlic, lemon grass and fry for a minute or so
- When aromatic, add in the vegetables along with a teaspoon of salt* and mix well
- Now, add the cooked noodles and all the sauces. Stir all this well and evenly with the vegetables and cook for another 3-4 minutes and remove from flame
- Drizzle over the sesame seeds, spring greens and the peanuts. Serve your delicious and spicy Thai vegetable noodles with some boiled eggs. Enjoy!
Notes
- *Be cautious when adding the salt, as all the sauces have salt in them. So, do a seasoning check once before you add it
- The sweetness in the ketchup will balance the heat of the chili flakes and sauce. If the noodles still feel spicy for you, you could add a little honey to balance it out
- You could use any vegetables of your choice for the recipe. I have used bean sprouts, bell peppers and carrots. Some other options are onions, french beans, mushrooms, snap peas, baby corn, broccoli florets etc
- Even fried or scrambled eggs work very well in this recipe
- You could also add grilled and sliced chicken, stir fried prawns and/or pork too to your noodles
- g - grams
- tsp - teaspoon
- tbsp - tablespoon
