Stir-Fried Flat Rice Noodles with Egg and Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Classic Thai stir-fried flat rice noodles tossed with eggs, scallions, tomatoes, and bean sprouts for a flavorful, comforting meal. This thai-inspired noodles ready in about 20 minutes pairs fresh or soaked flat rice noodles, vegetable oil, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 3 Thai cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Crack 2 large eggs into the wok and scramble quickly for 1 minute until just set but still moist.
  2. Step 2: Add 1 small thinly sliced yellow onion and 4 sliced scallions, stir-fry for 2 minutes until fragrant and softened.
  3. Step 3: Toss in 8 oz fresh or soaked flat rice noodles and 2 medium tomato wedges, stir-frying for 3-4 minutes, gently breaking up the noodles to separate strands.
  4. Step 4: Season with 2 tbsp light soy sauce, 1 tbsp oyster sauce, and 1/2 tsp white pepper, stirring constantly until the noodles are evenly coated and heated through.
  5. Step 5: Fold in 1 cup fresh bean sprouts and cook for an additional 1 minute until just wilted.
  6. Step 6: Transfer to plates and garnish with 2 tbsp crushed peanuts and 1/4 cup chopped cilantro leaves to add texture and brightness.

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Frequently asked questions

How long does Stir-Fried Flat Rice Noodles with Egg and Vegetables take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Flat Rice Noodles with Egg and Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in Stir-Fried Flat Rice Noodles with Egg and Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Flat Rice Noodles with Egg and Vegetables for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Flat Rice Noodles with Egg and Vegetables?

Thai noodles like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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