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5.0 from 96 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 Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 3
Calories: 162 kcal
Course: Main Course
Cuisine: Asian , Thai

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

Instructions

    Cup of Yum
  1. 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)
  2. Add the soy sauce/tamari and mix in, then once the sauce is sizzling add in the water and salt and mix in.
  3. 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.
  4. Then open the lid, add the vegetables and mix in. Cook for 1-2 minutes while you prep the sauce.
  5. 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
  6. 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 Information

Calories 162kcal (8%) Carbohydrates 29g (10%) Protein 6g (12%) Fat 3g (5%) Saturated Fat 0.3g (2%) Sodium 989mg (41%) Potassium 462mg (13%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 882IU (18%) Vitamin C 58mg (64%) Calcium 52mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 162

% Daily Value*

Calories 162kcal 8%
Carbohydrates 29g 10%
Protein 6g 12%
Fat 3g 5%
Saturated Fat 0.3g 2%
Sodium 989mg 41%
Potassium 462mg 10%
Fiber 3g 12%
Sugar 9g 18%
Vitamin A 882IU 18%
Vitamin C 58mg 64%
Calcium 52mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.