Name: Thai Style Skillet Wide Rice Noodle Stir Fry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 teaspoons oil; 1/2 cup thinly sliced onion; 2 cloves of garlic (thinly sliced or minced); 1 green chili (thinly sliced); 5 ounces thinly sliced mushroom; 1 tablespoon soy sauce (, tamari for gluten-free ); 2 cups water or broth; 1/4 teaspoon salt (,omit if using salted broth); 6 ounces wide rice noodles (Thai style dry noodles); 1/2 of a bell pepper, (green or red or both); 1 cup chopped broccoli, broccolini or Chinese broccoli; 2 1/2 tablespoons soy sauce (, tamari for gluten-free ); 1 teaspoon molasses; 1 tablespoon vegan fish sauce or 1 tablespoon vegan oyster sauce; 2 teaspoons brown sugar; 1 teaspoon corn starch (or tapioca starch ); 1/8 teaspoon white pepper; 2 tablespoons Thai-basil; chopped green onion for garnish

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Easy 1 Pot Thai Skillet Noodles stir fry! These inspired drunken noodles come together in 30 minutes and don’t need noodles cooked separately. Everything cooks in 1 pot!

Thai cuisine has always fascinated me. The bold flavors, the use of different textures and colors, one pot meals, and above all the fact that most dishes come together super quickly.

My Vegan Thai Basil Fried Rice and my Thai pumpkin Curry recipe are some of my favorite recipes ever and I make them all the time. These easy skillet noodles are inspired from Pad kee mao (drunken noodles). They come together quickly and hit the right spots!

You know me, I am a huge fan of cooking pasta in a skillet! Have you tried some of my skillet lasagnas? Life-changing!

Preparing pasta in a skillet along with the sauce ingredients drastically shortens the total cooking time.

The exact cooking times will vary based on the noodles and brands, so keep an eye on them. If you are unsure, make them separately and add precooked noodles, then add to the veggies and sauces. See recipe notes for that method.

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5 from 18 votes

Thai Style Skillet Wide Rice Noodle Stir Fry

These Thai Skillet Noodles are made in just 1 skillet and need no precooking the noodles. This is an adapted Pad Kee Mao made in 1 -pot, the whole family will love! 30 mins Glutenfree

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Main Course

Cuisine: Asian, Thai

Keyword: drunken noodles, Thai noodles, vegan thai noodles

Servings: 3

Calories: 162kcal

Author: Vegan Richa

Ingredients

2 teaspoons oil
1/2 cup thinly sliced onion
2 cloves of garlic thinly sliced or minced
1 green chili thinly sliced
5 ounces (141.75 g) thinly sliced mushroom
1 tablespoon soy sauce , tamari for gluten-free
2 cups (475 ml) water or broth
1/4 teaspoon salt ,omit if using salted broth
6 ounces (170 g) wide rice noodles Thai style dry noodles

To add later:

1/2 of a bell pepper, green or red or both
1 cup (95 g) chopped broccoli, broccolini or Chinese broccoli
2 1/2 tablespoons soy sauce , tamari for gluten-free
1 teaspoon molasses
1 tablespoon vegan fish sauce or 1 tablespoon vegan oyster sauce
2 teaspoons brown sugar
1 teaspoon corn starch or tapioca starch
1/8 teaspoon white pepper
2 tablespoons Thai-basil
chopped green onion for garnish

Instructions

Heat a large skillet over medium heat, add 2 teaspoons of oil. Once hot, add onion, garlic, green chili and a good pinch of salt and cook until onion is starting to turn translucent. Then add the mushroom and continue to cook for another 2 to 3 minutes. (If adding tofu, add now and cook another 2 mins)
Add the soy sauce/tamari and mix in, then once the sauce is sizzling add in the water and salt and mix in.
Add the noodles and press them in until covered with water, then cover with lid and cook for 7 to 8 minutes. Check at the 7 minute mark if the noodles are cooked otherwise cook for another 2 to 3 minutes, depending on the type of noodle, they can get done anywhere from 7 minutes to 11 minutes.
Then open the lid, add the vegetables and mix in.
In a bowl, mix the soy sauce, molasses, fish sauce, brown sugar, corn starch and white pepper and mix. Add the sauce to the skillet and bring to a boil to thicken.
Add in the chopped Thai basil and green onion and mix in. Switch off the heat, close the lid and let it sit for 1-2 minutes and serve.

Notes

Add more protein: You can also make this stir fry hearty by adding some tofu just after the mushrooms. Sauté and continue.
Precook noodles: cook the noodles in a saucepan with water as mentioned on the package. Drain and rinse with cold water and set aside. Cook the onion garlic mushroom as written above, then add the veggies and sauce mixture from the “To add later section” and cover and cook for 2-3 mins so broccoli is cooked through and sauce thickens a bit. Add in the noodles and Thai basil and toss well. Take off heat. Add green onion, cover and let it sit for a min and then serve
Fish sauce substitute: use a mix of 2 teaspoons soy sauce/tamari, 1/2 tsp molasses and 1 teaspoons lemon juice. You can also add a good pinch of mushroom powder or dulse/nori powder.

Nutrition

Nutrition Facts

Thai Style Skillet Wide Rice Noodle Stir Fry

Amount Per Serving

Calories 162 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 0.3g2%

Sodium 989mg43%

Potassium 462mg13%

Carbohydrates 29g10%

Fiber 3g13%

Sugar 9g10%

Protein 6g12%

Vitamin A 882IU18%

Vitamin C 58mg70%

Calcium 52mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

For this recipe, I recommend wide rice noodles or other Thai-style dry noodles. You find them in the Asian section of your grocery store
garlic, chili, and onion are fried to create a good savory and slightly spicy base for all the following ingredients
veggies: a colorful mix of mushrooms, bell pepper, and broccoli or broccolini
for the drunken noodle style stir-fry sauce, we mix molasses, vegan fish sauce, soy sauce, and brown sugar. Cornstarch is added for thickening the sauce and a pinch of white pepper for heat.
fresh Thai basil is used for finishing the dish

Tips:

Add your favorite veggies to this, spinach, peas, snow peas, julienned carrots, or zucchini would be fantastic.
If kids are eating with you, skip the chilies.
If you don’t have vegan fish sauce, add a tad more soy sauce.

How to make Thai Skillet Noodles

Heat a large skillet over medium heat, add 2 teaspoons of oil.

Once hot add onion, garlic, green chili and a good pinch of salt and cook until onion is starting to turn translucent. Then add mushroom and continue to cook for another 2 to 3 minutes.

Add the sauces and mix in, then once the sauce is sizzling add in the water and salt and mix in.

Add the noodles and press them in until covered with water, then cover with a lid and cook for 7 to 8 minutes.

Check at the 7-minute mark if the noodles are cooked otherwise cook for another 2 to 3 minutes, depending on the type, the noodled can get done anywhere from 7 minutes to 11 minutes.

Then open the lid, add the vegetables and mix in.

In a bowl, mix the soy sauce, molasses, fish sauce, brown sugar, cornstarch, and white pepper and mix in.

Add the sauce to the skillet and bring to a boil to thicken.

Add in the chopped Thai basil and green onion and mix in. Switch off the heat, close the lid and let it sit for 1-2 minutes and serve.

Add more protein:

You can also make this stir-fry hearty by adding some tofu along with the mushrooms. Sauté and continue.

Precook the noodle stir fry method

Cook the noodles in a saucepan with water as mentioned on the package. Drain and rinse with cold water and set aside.

Cook the onion and garlic mushroom as written, then add the veggies and sauce mixture from the “To add later section” and cover and cook for 2-3 mins so the broccoli is cooked through and the sauce thickens a bit.

Add in the noodles and Thai basil and toss well. Take off the heat. Add green onion, cover, and let it sit for a minute and then serve.

Storage:

Rice noodles dry out on storing so preferably make and serve fresh.
If refrigerating , keep for upto 2 days. Reheat with more sauce and some broth.

Vegan Thai Skillet Noodles (Drunken Noodles)

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