Thai-Style Stir Fried Veggies and Noodles
Prep time
Cook time
Total time
This sweet and spicy Thai Stir Fry will give you a healthy, filling meal in no time.
Recipe type: Main dish
Cuisine: Thai
Serves: 4
Thai Stir Fry Sauce
  • Makes about 3/4 cup
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup low-sodium vegetable broth
  • 1/4 cup brown rice syrup
  • 2 tsp grated fresh ginger
  • 2 cloves garlic, peeled and minced
  • 2 tsp arrowroot powder
  • 1 Tbsp lime juice
  • 1-2 Tbsp sweet chili sauce (to taste)
Thai Stir Fry Veggies
  • 1/2 medium yellow onion, diced
  • 1 medium carrot, peeled and cut into match sticks
  • 8-10 asparagus stalks, trimmed and cut into 1-inch pieces
  • 1 medium zucchini sliced into half moons
  • 3 stalks celery, sliced
  • 1 orange pepper diced
  • 1/2 pound baby bella mushrooms (or any mushrooms of your choice), sliced
  • 2 Tbsp finely chopped mint leaves
  • 1/2 cup chopped cilantro
  • 8 ounces brown rice noodles, soba noodles, or udon noodles (cooked per package instructions, drained and kept warm)
Thai Stir Fry Sauce
  1. Combine ingredients from soy sauce through arrowroot powder in a medium saucepan and stir well.
  2. Cook over medium heat until thickened, about 5 minutes.
  3. Add in lime juice and sweet chili sauce and mix well.
Stir Fry
  1. Heat a large skillet over high heat.
  2. Add 1-2 Tbsp of water and add the onion.
  3. Stir-fry until the onions become translucent.
  4. Add the remaining vegetables through the mushrooms and cook for 3 minutes.
  5. Add the Thai-style sauce and cook until heated, about 2 minutes.
  6. Remove from heat and top with mint and cilantro.
  7. Serve warm over the noodles.
To save time and have this on the table in no time, prep your veggies ahead of time and store in airtight containers in the refrigerator. Also prepare the Thai Stir Fry Sauce ahead of time. When it comes time to make dinner, everything is ready to go and dinner is ready in a jiffy!
Recipe by Plantivores at