15 Rice Noodle Dishes for Fast, Nutritious Weeknight Meals
Rice noodles make weeknight cooking so much easier and healthier than you might think. These tender, gluten-free noodles cook quickly and soak up amazing flavors from sauces and seasonings.
From refreshing Thai salads to warming Vietnamese pho, these recipes transform simple rice noodles into satisfying dinners that’ll have your family asking for seconds every time.
01. Fresh Thai Rice Noodle Bowl
Crisp vegetables and tender rice noodles come together in this refreshing salad. The zesty lime dressing makes every bite burst with authentic Thai flavors.
Ingredients: 8 oz rice noodles, 2 cups romaine lettuce (chopped), 1 red bell pepper (sliced), 1 cucumber (julienned), 3 green onions (sliced), 2 cloves garlic (minced), 1 inch fresh ginger (grated), 1 jalapeño (minced), ¼ cup fresh basil, ¼ cup cilantro, 3 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp brown sugar, 2 tbsp vegetable oil.
How To Make Fresh Thai Rice Noodle Bowl
1. Cook rice noodles according to package directions until just tender, then drain and rinse with cold water to stop cooking. This prevents them from getting mushy and keeps the perfect chewy texture for your salad.
2. Whisk together lime juice, fish sauce, brown sugar, and vegetable oil in a large bowl until sugar dissolves completely. Add minced garlic, grated ginger, and jalapeño to create a vibrant dressing base.
3. Add cooled noodles to the dressing and toss well to coat every strand. Let them marinate for 5 minutes so they absorb all those amazing flavors before adding the vegetables.
4. Fold in chopped romaine, sliced bell pepper, julienned cucumber, and green onions gently. Top with fresh basil and cilantro leaves just before serving for the brightest, most authentic taste.
02. Traditional Sukhothai Pad Thai
This authentic pad thai recipe delivers restaurant-quality results at home. Sweet, sour, and savory flavors balance perfectly with chewy rice noodles and crispy bean sprouts.
Ingredients: 8 oz wide rice noodles, 6 oz firm tofu (cubed), 2 eggs, 2 cloves garlic (minced), 2 green onions (chopped), 1 cup bean sprouts, 3 tbsp tamarind paste, 2 tbsp fish sauce, 2 tbsp palm sugar, 1 tbsp vegetable oil, ¼ cup roasted peanuts (crushed), lime wedges for serving.
How To Make Traditional Sukhothai Pad Thai
1. Soak rice noodles in warm water for 30 minutes until they’re pliable but still firm to the touch. They’ll finish cooking in the pan, so don’t let them get too soft during soaking.
2. Mix tamarind paste, fish sauce, and palm sugar in a small bowl until sugar dissolves. This sweet-sour-salty sauce is the heart of great pad thai, so taste and adjust as needed.
3. Heat oil in a large wok or skillet over high heat. Add cubed tofu and stir-fry until golden brown on all sides, about 4 minutes. Push tofu to one side of the pan.
4. Scramble eggs in the empty side of the pan, then mix with tofu. Add drained noodles and sauce, tossing constantly for 2-3 minutes until noodles are tender and well-coated.
5. Add garlic, green onions, and bean sprouts, stir-frying for another minute until vegetables are crisp-tender. Serve immediately topped with crushed peanuts and lime wedges on the side.
03. Colorful Pad Thai Garden Salad
This vibrant salad combines all your favorite pad thai flavors in a lighter, fresher format. It’s perfect for vegetarians and meat-lovers who want something satisfying yet healthy.
Ingredients: 6 oz rice vermicelli, 2 carrots (shredded), 1 red cabbage (thinly sliced), 1 cup snap peas (trimmed), 4 radishes (sliced), ¼ cup mint leaves, ¼ cup cilantro, 3 tbsp lime juice, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp honey, 1 tsp chili garlic sauce, ¼ cup peanuts (chopped).
How To Make Colorful Pad Thai Garden Salad
1. Cook rice vermicelli in boiling water for 3-4 minutes until tender, then drain and rinse with cold water. Toss with a little sesame oil to prevent sticking while you prep the vegetables.
2. Combine lime juice, rice vinegar, remaining sesame oil, honey, and chili garlic sauce in a large serving bowl. Whisk until honey dissolves and the dressing is smooth and well-blended.
3. Add the cooled noodles to the dressing and toss thoroughly. Let them sit for 10 minutes to absorb the flavors while you finish preparing all the colorful vegetables.
4. Fold in shredded carrots, sliced cabbage, snap peas, and radishes gently to keep everything crisp. Top with fresh mint, cilantro, and chopped peanuts just before serving for maximum freshness and crunch.
04. Vietnamese Fresh Spring Roll Bowl
All the fresh flavors of Vietnamese spring rolls in an easy-to-make noodle bowl. This light meal comes together in just 15 minutes for busy weeknights.
Ingredients: 6 oz rice noodles, 2 carrots (julienned), 2 cucumbers (sliced), 2 cups napa cabbage (shredded), ¼ cup fresh mint, ¼ cup cilantro, 2 jalapeños (minced), 3 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp rice vinegar, 1 tsp sugar.
How To Make Vietnamese Fresh Spring Roll Bowl
1. Cook rice noodles in boiling salted water until just tender, about 4-5 minutes. Drain immediately and rinse with cold water to stop the cooking process and keep them from getting sticky.
2. Whisk lime juice, fish sauce, rice vinegar, and sugar in a large bowl until sugar completely dissolves. Add minced jalapeños and let the dressing sit while noodles cool.
3. Add cooled noodles to the dressing and toss well. The noodles will absorb some of the bright, tangy flavors as you prepare the fresh vegetables.
4. Gently fold in julienned carrots, sliced cucumbers, and shredded napa cabbage. Top with torn mint and cilantro leaves just before serving to keep the herbs bright and aromatic.
05. Creamy Thai Curry Noodle Soup
Rich coconut milk and aromatic red curry paste create the perfect base for this comforting soup. Tender shrimp and fresh vegetables make it a complete meal in a bowl.
Ingredients: 6 oz rice noodles, 1 can coconut milk, 2 tbsp red curry paste, 1 inch fresh ginger (sliced), 1 lb medium shrimp (peeled), 8 oz mushrooms (sliced), 2 cups baby spinach, 2 tbsp fish sauce, 1 tbsp brown sugar, 2 cups chicken broth, lime wedges for serving.
How To Make Creamy Thai Curry Noodle Soup
1. Cook rice noodles according to package directions until tender, then drain and set aside. I like to rinse them briefly with warm water to remove excess starch without cooling them down completely.
2. Heat half the coconut milk in a large pot over medium heat until it starts to simmer. Stir in red curry paste and cook for 2 minutes until fragrant and the oil begins to separate.
3. Add remaining coconut milk, chicken broth, sliced ginger, fish sauce, and brown sugar. Bring to a gentle simmer and let the flavors meld for 5 minutes.
4. Add shrimp and sliced mushrooms to the simmering broth. Cook for 3-4 minutes until shrimp turn pink and mushrooms are tender throughout.
5. Stir in baby spinach and cooked noodles, cooking just until spinach wilts and noodles are heated through. Serve immediately with lime wedges for that perfect bright finish.
06. Filipino-Style Pancit Noodles
This quick Filipino noodle dish combines tender rice noodles with savory vegetables and protein. Breaking the noodles before cooking makes them much easier to eat and serve.
Ingredients: 8 oz rice noodles (broken in half), 2 tbsp vegetable oil, 3 cloves garlic (minced), 1 onion (sliced), 2 carrots (julienned), 1 cup cabbage (shredded), 1 cup cooked chicken (shredded), 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 cup chicken broth, 2 green onions (chopped).
How To Make Filipino-Style Pancit Noodles
1. Soak broken rice noodles in warm water for 10 minutes until they’re flexible but still firm. This partial cooking method ensures they’ll have the perfect al dente texture when finished.
2. Heat vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and sliced onion, stir-frying until fragrant and onion becomes translucent, about 3 minutes.
3. Add julienned carrots and cook for 2 minutes until slightly softened. Stir in shredded cabbage and cook another minute until it just starts to wilt but still has some crunch.
4. Add drained noodles, shredded chicken, soy sauce, oyster sauce, and chicken broth. Toss everything together constantly for 3-4 minutes until noodles are tender and have absorbed most of the liquid.
5. Remove from heat and sprinkle with chopped green onions. The noodles will continue cooking slightly from residual heat, reaching that perfect tender but still slightly firm texture.
07. Authentic Vietnamese Pho
This traditional Vietnamese soup features aromatic beef broth simmered with warming spices. Rice noodles and fresh herbs make it the ultimate comfort food for any season.
Ingredients: 8 oz rice noodles, 8 cups beef broth, 1 large onion (halved), 3 star anise pods, 2 inch piece fresh ginger (sliced), 2 tbsp fish sauce, 1 tsp sugar, 8 oz thinly sliced beef sirloin, bean sprouts, Thai basil, cilantro, lime wedges, sliced jalapeños.
How To Make Authentic Vietnamese Pho
1. Char the onion halves and ginger slices directly over a gas flame or under the broiler until slightly blackened. This adds incredible depth and smoky flavor to your broth base.
2. Combine beef broth, charred onion, ginger, and star anise in a large pot. Bring to a boil, then reduce heat and simmer gently for 45 minutes to develop rich, complex flavors.
3. Strain the broth through a fine-mesh sieve, discarding solids. Return clear broth to pot and season with fish sauce and sugar. Keep it hot while you prepare the noodles.
4. Cook rice noodles according to package directions until just tender. Drain and divide between serving bowls, creating a nest for the beef and broth.
5. Place thin beef slices over the noodles in each bowl. Ladle hot broth over everything – the heat will cook the beef perfectly. Serve with bean sprouts, herbs, lime wedges, and jalapeños on the side.
08. Spicy Fusion Chicken Pad Thai
This creative twist on traditional pad thai brings extra heat and bold flavors. It’s quick enough for busy weeknights but special enough for weekend dinners with friends.
Ingredients: 8 oz rice noodles, 1 lb chicken breast (sliced thin), 2 tbsp vegetable oil, 3 cloves garlic (minced), 2 eggs (beaten), 2 tbsp tamarind paste, 2 tbsp soy sauce, 1 tbsp brown sugar, ½ tsp cayenne pepper, 1 cup bean sprouts, 3 green onions (chopped), ¼ cup peanuts (crushed).
How To Make Spicy Fusion Chicken Pad Thai
1. Soak rice noodles in warm water for 20 minutes until pliable. Meanwhile, slice chicken breast into thin strips against the grain for the most tender results when stir-frying.
2. Mix tamarind paste, soy sauce, brown sugar, and cayenne pepper in a small bowl. Adjust the cayenne to your heat preference – start with less if you’re sensitive to spice.
3. Heat oil in a large wok over high heat. Add sliced chicken and stir-fry for 4-5 minutes until golden brown and cooked through. Push chicken to one side of the wok.
4. Pour beaten eggs into the empty side and scramble until just set. Add drained noodles and sauce mixture, tossing everything together for 2-3 minutes until noodles are tender.
5. Add minced garlic, bean sprouts, and green onions, stir-frying for another minute until vegetables are crisp-tender. Serve immediately topped with crushed peanuts for extra crunch and flavor.
09. Gluten-Free Seafood Laksa Noodles
This Malaysian-inspired noodle soup works perfectly for gluten-free and soy-free diets. Rich coconut broth and fresh seafood create an incredibly satisfying meal that everyone can enjoy.
Ingredients: 6 oz rice noodles, 1 can coconut milk, 2 tbsp red curry paste, 8 oz mixed seafood (shrimp and scallops), 1 red bell pepper (sliced), 1 cup snap peas, 2 tbsp coconut aminos, 1 tbsp lime juice, 2 cups vegetable broth, cilantro for garnish.
How To Make Gluten-Free Seafood Laksa Noodles
1. Cook rice noodles according to package directions until tender, then drain and rinse briefly. Set aside while you build the flavorful coconut broth base for this aromatic soup.
2. Heat coconut milk in a large pot over medium heat until it begins to simmer. Whisk in red curry paste and cook for 2 minutes until fragrant and well-combined.
3. Add vegetable broth and bring to a gentle simmer. The broth should be creamy and aromatic with a beautiful orange color from the curry paste.
4. Add mixed seafood, sliced bell pepper, and snap peas to the simmering broth. Cook for 3-4 minutes until seafood is cooked through and vegetables are crisp-tender.
5. Stir in coconut aminos and lime juice for that perfect balance of salty and bright flavors. Divide cooked noodles between bowls and ladle hot soup over top, garnishing with fresh cilantro.
10. Hoi An Style Cao Lau Bowl
This Vietnamese noodle bowl approximates the famous dish from Hoi An using easier-to-find ingredients. Thick rice noodles and tender pork create an authentic taste experience at home.
Ingredients: 8 oz thick rice noodles, 12 oz pork shoulder (sliced thin), 2 tbsp soy sauce, 1 tbsp brown sugar, 2 cloves garlic (minced), 4 cups mixed greens, 1 cup bean sprouts, 2 tbsp vegetable oil, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, fresh herbs for garnish.
How To Make Hoi An Style Cao Lau Bowl
1. Marinate sliced pork with soy sauce, brown sugar, and minced garlic for 15 minutes. This quick marinade adds incredible flavor and helps tenderize the meat during cooking.
2. Cook thick rice noodles according to package directions until just tender with a slight chew. These heartier noodles are perfect for supporting all the toppings and sauce.
3. Heat vegetable oil in a large skillet over medium-high heat. Add marinated pork and cook for 4-5 minutes until browned and cooked through, stirring frequently for even cooking.
4. Mix hoisin sauce with rice vinegar to create a glossy, flavorful sauce. Toss the cooked noodles with half this mixture until well-coated.
5. Divide noodles between serving bowls and top with cooked pork, mixed greens, and bean sprouts. Drizzle with remaining sauce and garnish with fresh herbs for an authentic presentation.
11. Versatile Chicken Rice Noodle Stir Fry
This adaptable stir fry recipe works with whatever vegetables you have on hand. Fresh ginger and rice wine elevate the flavors beyond your typical weeknight meal.
Ingredients: 8 oz rice noodles, 1 lb chicken thighs (diced), 2 tbsp vegetable oil, 1 bell pepper (sliced), 1 zucchini (sliced), 1 cup broccoli florets, 2 tbsp fresh ginger (minced), 3 tbsp soy sauce, 2 tbsp rice wine, 1 tbsp sesame oil, 2 green onions (sliced).
How To Make Versatile Chicken Rice Noodle Stir Fry
1. Cook rice noodles until just tender, then drain and toss with a little sesame oil to prevent sticking. Using chicken thighs instead of breasts keeps the meat juicy during high-heat cooking.
2. Heat vegetable oil in a large wok or skillet over high heat. Add diced chicken and stir-fry for 5-6 minutes until golden brown and cooked through completely.
3. Add sliced bell pepper, zucchini, and broccoli florets to the pan. Stir-fry for 3-4 minutes until vegetables are crisp-tender but still have some bite to them.
4. Push everything to one side and add minced fresh ginger to the empty space. Cook for 30 seconds until fragrant, then mix with the chicken and vegetables.
5. Add cooked noodles, soy sauce, and rice wine, tossing everything together for 2 minutes until noodles are heated through. Finish with sesame oil and sliced green onions for extra flavor and color.
12. Simple Four-Ingredient Curry Chicken
Sometimes the best recipes are the simplest ones. This easy curry chicken over rice noodles proves that just four main ingredients can create something absolutely delicious and satisfying.
Ingredients: 6 oz rice noodles, 2 lbs chicken thighs (cut in chunks), 1 can coconut milk, 3 tbsp red curry paste, 1 tbsp brown sugar, 2 tbsp fish sauce, 1 bell pepper (sliced), cilantro for garnish.
How To Make Simple Four-Ingredient Curry Chicken
1. Cook rice noodles according to package directions until tender, then drain and keep warm. The beauty of this recipe is how the rich curry sauce coats every strand perfectly.
2. Heat a large skillet over medium-high heat and add chicken chunks. Cook for 6-7 minutes, turning occasionally, until browned on all sides and cooked through completely.
3. Stir in coconut milk and red curry paste, whisking until the paste dissolves completely. Add brown sugar and fish sauce for that perfect balance of sweet and savory flavors.
4. Add sliced bell pepper and simmer for 5 minutes until the sauce thickens slightly and pepper becomes tender. The curry should be creamy and coat the chicken beautifully.
5. Serve the curry chicken over warm rice noodles and garnish with fresh cilantro. Even doubling the chicken while keeping the same sauce amounts gives you plenty of rich, flavorful curry.
13. Fiery Thai Drunkard’s Noodles
These spicy Thai noodles get their name from being the perfect late-night food. Colorful vegetables and wide rice noodles make this dish as beautiful as it is delicious.
Ingredients: 8 oz wide rice noodles, 2 tbsp vegetable oil, 3 cloves garlic (minced), 1 red bell pepper (sliced), 1 cup green beans (trimmed), 1 onion (sliced), 2 tbsp dark soy sauce, 1 tbsp regular soy sauce, 1 tbsp brown sugar, 1 tsp red pepper flakes, 1 cup Thai basil leaves.
How To Make Fiery Thai Drunkard’s Noodles
1. Soak wide rice noodles in warm water until pliable but still firm. These broader noodles hold up better to high-heat stir-frying and absorb the spicy sauce beautifully.
2. Heat oil in a large wok over high heat until smoking. Add minced garlic and stir-fry for 30 seconds until fragrant but not browned – high heat moves everything quickly.
3. Add sliced bell pepper, green beans, and onion, stir-frying for 3-4 minutes until vegetables are crisp-tender and slightly charred in spots for that authentic wok flavor.
4. Add drained noodles, both soy sauces, brown sugar, and red pepper flakes. Toss constantly for 2-3 minutes until noodles are tender and everything is well-combined and glossy.
5. Remove from heat and immediately stir in Thai basil leaves, letting the residual heat wilt them perfectly. The basil adds that distinctive anise-like flavor that makes this dish so special.
14. Singapore Curry Shrimp Noodles
This quick curry noodle dish brings the flavors of Singapore street food to your kitchen. Tender shrimp and aromatic curry powder create an irresistible combination that’s ready in minutes.
Ingredients: 6 oz rice vermicelli, 1 lb medium shrimp (peeled), 2 tbsp vegetable oil, 1 onion (sliced), 2 tbsp curry powder, 1 red bell pepper (julienned), 2 tbsp soy sauce, 1 tbsp oyster sauce, 2 eggs (beaten), 2 green onions (chopped).
How To Make Singapore Curry Shrimp Noodles
1. Soak rice vermicelli in hot water for 5 minutes until soft, then drain thoroughly. These thin noodles cook quickly, so have all your ingredients prepped and ready before you start cooking.
2. Heat oil in a large wok over high heat. Add peeled shrimp and stir-fry for 2-3 minutes until they turn pink and are just cooked through. Remove shrimp and set aside.
3. Add sliced onion to the same wok and cook for 2 minutes until softened. Stir in curry powder and cook for 30 seconds until very fragrant and toasted.
4. Add julienned bell pepper, drained noodles, soy sauce, and oyster sauce. Toss everything together for 2 minutes until noodles are heated through and well-coated with curry.
5. Push noodles to one side and scramble beaten eggs in the empty space. Mix eggs with noodles, add cooked shrimp back in, and garnish with chopped green onions before serving hot.
15. Ultimate Spicy Pad Thai
This is pad thai for serious spice lovers who want authentic heat and flavor. Adjust the spices to your taste and use it as a base for transforming any leftovers into something spectacular.
Ingredients: 8 oz rice noodles, 3 tbsp vegetable oil, 3 dried chilies (chopped), 3 cloves garlic (minced), 2 eggs, 4 oz firm tofu (cubed), 3 tbsp tamarind paste, 2 tbsp fish sauce, 2 tbsp palm sugar, 1 cup bean sprouts, 3 green onions (chopped), ¼ cup roasted peanuts, lime wedges.
How To Make Ultimate Spicy Pad Thai
1. Soak rice noodles in warm water for 25 minutes until flexible. The key to great pad thai is having noodles that are pliable but still have some firmness when they hit the hot wok.
2. Heat oil in a large wok over medium-high heat. Add chopped dried chilies and minced garlic, stir-frying for 1 minute until fragrant and chilies darken slightly – this builds the spicy base.
3. Push aromatics to one side and scramble eggs in the empty space until just set. Add cubed tofu and stir-fry everything together for 2 minutes until tofu is golden.
4. Mix tamarind paste, fish sauce, and palm sugar in a small bowl. Add drained noodles and sauce to the wok, tossing constantly for 3-4 minutes until noodles are tender and glossy.
5. Add bean sprouts and green onions, stir-frying for another minute until vegetables are just wilted but still crisp. Serve immediately topped with roasted peanuts and lime wedges for squeezing.
Final Thoughts
These rice noodle recipes prove that healthy weeknight dinners don’t have to be boring or time-consuming. From quick stir-fries to comforting soups, there’s something here for every taste and dietary need.
Keep rice noodles in your pantry and you’ll always be ready to create delicious, satisfying meals that bring global flavors right to your dinner table.
