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5 from 36 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 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Asian, Thai
Keyword: drunken noodles, Thai noodles, vegan thai noodles
Servings: 3
Author: Vegan Richa

Ingredients

  • 2 teaspoons oil
  • 1/2 cup thinly sliced onion
  • 2 cloves of garlic thinly sliced or minced
  • 1 green chili (serrano, jalapeño or Thai) thinly sliced, (omit for less heat)
  • 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

To add later:

  • 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
US Customary - Metric

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. 3-5 mins. 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. Cook for 1-2 minutes while you prep the sauce.
  • 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. 2 mins
  • 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.

Video

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

Calories: 162kcal | Carbohydrates: 29g | Protein: 6g | Fat: 3g | Saturated Fat: 0.3g | Sodium: 989mg | Potassium: 462mg | Fiber: 3g | Sugar: 9g | Vitamin A: 882IU | Vitamin C: 58mg | Calcium: 52mg | Iron: 1mg