I love Thai food but don’t go out to restaurants for it much anymore because it’s hard to avoid all the added fat. Here are some easy thai noodles I make about once a week. This one has the great flavor without the fuss or the fat.

By Del Sroufe,


  • 8 ounces brown rice noodles or other whole-grain noodles
  • 3 tablespoons low-sodium soy sauce, or to taste
  • 2 tablespoons brown rice syrup or maple syrup
  • 2 tablespoons fresh lime juice (from 1 to 2 limes)
  • 4 cloves garlic, minced
  • 1 (12-ounce) package frozen Asian-style vegetables (about 3 cups)
  • 1 cup mung bean sprouts
  • 2 green onions, white and light green parts chopped
  • 3 tablespoons chopped, roasted, unsalted peanuts
  • ¼ cup chopped fresh cilantro
  • 1 lime, cut into wedges


  • Cook the noodles according to the package instructions. Drain and set aside.
  • Meanwhile in a large saucepan, combine the soy sauce, brown rice syrup, lime juice, garlic, and ¼ cup water. Bring to a boil over medium heat. Stir in the Asian mixed vegetables and cook until crisp-tender, about 5 minutes.
  • Add the cooked noodles and mung bean sprouts and toss to coat. Cook until heated through, about 2 minutes.
  • Garnish the noodles with the green onions, chopped peanuts, cilantro, and lime wedges. Serve.

Comments (14)

(5 from 19 votes)

Recipe Rating

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Sachse Denise

I thought this flavorless and too heavy on the lime juice. Sorry but this is NOT a repeat


This is my all time favorite FOK recipe! I usually double the sauce ingredients.


Del Sroufe's recipes. are the BEST on FOK. You can tell he likes to eat things with flavor and variety.


My whole family, kids included, enjoyed this. I recommend having all of your ingredients chopped and ready before you start. It cooks quickly and I slightly overcooked the vegetables since I hadn't pre-chopped the toppings.


Love this recipe! Made some changes to the sauce in subsequent re-makes: • Reduced lime juice to 1/4 teaspoon or skip altogether sometimes • Added 1 teaspoon of powdered ginger • Added 1/2 teaspoon each of garlic powder & onion powder • Substituted honey & maple syrup in place of brown rice syrup Pairs great with udon noodles!


Oh! Also recommend 1/4 TSP of red pepper flakes for a little added heat! :]

Tabitha A.

I added lime zest, extra lime juice and sriracha to give it more flavor for serving, but overall, very good. Quick and easy recipe that is definitely healthier than takeout!


I tried this last night and it was really good! Based on a few comments, I added red onion (might try shallots next time) and extra soy sauce and garlic. I topped it with sriracha before serving, to give it a kick. This is a super easy and delicious recipe that's definitely going in the rotation.


I'm a sucker for anything noodles! This picture also looked so enticing, so I had to make this dish. It was the best decision. I used a lot of garlic and added red onions. Super delicious!


I absolutely love anything with noodles - hot or cold. This dish came out so good. So pleased with it!

ian h.

Any recipe that lets me cut prep time by using frozen veggies is a weeknight winner in my book. YUM!

Kali G.

Bright and tasty - used a bit more soy than the recipe and lots of lime.


I'm not a big Thai fan and I thought this was great!


Love this recipe.

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives - The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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