Thai Fried Veggie Noodles

Cooking time
Serves4 people
Thai Fried Veggie Noodles

Stir-fried noodles are one of Thailand’s national dishes. This version uses wheat noodles stir-fried with a tangy tamarind sauce, organic veg, golden-yolked eggs and plenty of fresh herbs. It’s fast and flavoursome, and you’ll serve it with lime wedges for a squeeze of zesty flavour at the end.


  • 1 tbsp tamarind paste
  • 2 tbsp vegan fischy sauce or Worcester sauce
  • 1 tbsp palm sugar
  • 250g Asia noodles
  • 2 red onions
  • 4 carrots
  • 2 red peppers
  • 1 pak choi
  • 2 chillies
  • 75g peanuts
  • A handful of mint
  • A handful of coriander
  • 4 eggs
  • 1 lime

Prep: 20 mins | Cook: 20 mins

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1. Half-fill and boil your kettle. Add the tamarind paste, vegan fischy sauce and palm sugar to a small bowl. Add 100ml hot water from the kettle, and stir well till combined and the sugar has dissolved. Set aside.
2. Fill a large pan with hot water from the kettle, topping it up if necessary, and bring back to the boil. Add the noodles and cook for 5-6 mins till tender. Drain the noodles, then rinse them under cold water to stop them cooking. Set aside in a colander.
3. Meanwhile, peel and finely slice the red onions. Trim and peel the carrots, then use the vegetable peeler to shave ribbons off the carrots. When you’ve peeled down to the cores, finely slice them. Halve the red peppers, scoop out the white pith, then finely slice them. Trim the root end off the pak choi, then thinly slice the stalks. Roughly chop the leaves, keeping the leaves and stalks separate.
4. Thinly slice the chillies, flicking out the seeds and white pith with the tip of your knife, if you prefer less heat. Roughly chop the peanuts. Pick and finely slice the mint leaves. Roughly chop the coriander leaves and stalks.
5. Drizzle 1 tbsp oil into a large wok or deep frying pan set on a medium heat. Crack in the eggs and stir and fry for 1-2 mins to scramble them. Scoop out onto a plate. Wipe the wok clean and set back on the heat.
6. Add 1 tbsp oil to the wok. Drop in the red onions and stir-fry for 5-6 mins till glossy. Scoop the tamarind and sugar mix into the pan. Stir and cook for 1 min.
7. Add the carrots, red pepper and pak choi stems to the wok. Stir-fry for 4-5 mins till the veg is starting to soften but still has plenty of bite. Add the pak choi leaves and the chilli and stir-fry for 1 min. Return the scrambled eggs to the pan.
8. Tip the drained noodles into the wok and add the peanuts and half of the herbs. Stir-fry for 2–3 mins to combine and warm the noodles. Taste and add a pinch of salt, if you think it needs it.
9. Divide the noodles between four warm plates or bowls and garnish with the remaining herbs. Serve with lime wedges on the side for squeezing.
10. Love Your Leftovers
The noodles will keep for up to 2 days in the fridge. Divide the noodles between the tubs, seal and store. Reheat in the microwave till piping hot.
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