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Vegetable Stir Fry with Rice Noodles

Vegetable Stir Fry with Rice Noodles

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This recipe for Vegetable Stir Fry with Rice Noodles was inspired by two separate dishes.  Lenny’s love of good Pad Thai, and a recipe I saw over at Food 52 for a Pad Thai Redux.  I enjoy a really good Pad Thai but find that the ones being served at most restaurants is not up to par.  Unless I make it, I never have it.

Vegetable Stir Fry with Rice Noodles

After playing with the recipe I found at Food 52, it was confirmed that I could not call it Pad Thai.  The Pad Thai police would have been hunting me down … and it really wasn’t Pad Thai.  A pretty darn close second but still not the real thing.  Nevertheless, we loved the recipe, so I tweaked it a few more times and finally, we had a recipe we were doing flips over.

We both enjoy a lot of flavor with subtle spice;  this recipe has it.  I used a combination of lime juice, soy, ginger syrup (Morris Kitchen – our fave) and spicy sriracha to season the veggies and noodles.  One thing that I really loved about the redux recipe was the use of watercress.  Big fan of zesty watercress and it adds a wonderful zip to this finished dish.  This is definitely a recipe that you can use lots of Spring and Summertime veggies in.  When I recently made it I used lots of baby bok choy and sugar snap peas.  Just load it up with your favorite springtime greens, and enjoy the spicy noodles!!  I promise you will not only enjoy this on Meatless Mondays but also on Tuesday, Wednesday or even Saturday!

Happy Monday!

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Vegetable Stir Fry with Rice Noodles


8 ounces rice noodles (box says, Pad Thai)

2 tablespoon canola oil

5 cloves of fresh garlic, mashed into a paste

2 bell peppers, any color you like, seeded, stemmed and thinly sliced

4 baby bok chou, washed and quartered

2 fairly large handfuls of sugar snap peas

1 bunch of watercress, roughly chopped

1 handful of fresh mint, roughly chopped

1 handful of fresh cilantro roughly chopped

1 small bunch of green onions, thinly sliced (white and some of the green parts)

1 handful of peanuts, roughly chopped

1 lime, juiced

2 tablespoons sesame oil

1 tablespoon of ginger syrup

2 teaspoons soy sauce

1 – 2 teaspoons of sriracha

How To:

Place the rice noodles in a large bowl and cover with boiling water. Let sit until just softened, about 6 – 7 minutes. Drain, rinse with cold water to stop the cooking process. Set aside.

In a small bowl whisk together the lime juice, sesame oil, ginger syrup, soy sauce, and sriracha. Set aside.

Heat the canola oil in a large skillet or wok over high heat. Add the garlic and cook for 30 seconds. Add the peppers and cook, stirring often, until they begin to soften, about 3 minutes. Add the sugar snap peas and bok chou, stir and cook for another 2 minutes.

Add the drained noodles. Stir. Add the sauce and stir. Add the watercress and stir for another 30 seconds. Then add the green onions, mint, and cilantro and stir. Remove from the heat.

Scatter the crushed peanuts over the top.




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Monday 24th of June 2013

I am not sure where you are getting your information, but great topic. I needs to spend some time learning much more or understanding more. Thanks for magnificent info I was looking for this information for my mission.


Monday 8th of April 2013

That is the kind of dish that I could eat every day and every night. Let's make this together some time!

Sevimin Askanasi

Wednesday 20th of March 2013

They look great, very colorful and very pleasant

Nutmeg Nanny

Tuesday 19th of March 2013

Oh my! This looks oh so flavorful :) I always love seeing the versatility of a new stir-fry dish.


Tuesday 19th of March 2013

A delicious stir-fry! The kind of dish I love to eat on a regular basis.