Spicy Thai Garlic Noodles Recipe
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You can make this spicy Thai garlic noodles recipe in just 20 minutes, and it tastes way better than takeout! It’s made with simple ingredients you probably already have, and the flavors are bold and savory with customizable heat.
Tip: If you’re into unique spicy Thai noodles, don’t forget to bookmark pad mee korat and pad ngor ngae for later!
This recipe stands out for its seriously good, spicy garlicky sauce that’s full of flavor. There’s not much cooking involved—first, we’ll mix up the sauce, then simply toss it with the noodles!
About this recipe
Chili garlic noodles are a go-to at Asian restaurants across the U.S., and this is my spicy Thai take. You’ll love how fast it comes together and how bold the flavors are.
It’s an easy recipe that any home cook can pull off, and it’s super flexible too! The garlic takes center stage here, with a heat level that’s similar to pad kee mao.
The noodles are great on their own, but also perfect for tossing with leftovers. Feel free to add cooked chicken, pork, tofu, or whatever veggies you’ve got hanging out in the fridge.
And if you want to dial the spice or garlic up or down, just tweak the amount of chilies and garlic to match your taste!
Ingredient notes
You can find everything you need from your local Asian market or grocery store. For exact amounts, head down to the recipe card at the bottom of this post!
- Rice noodles – You can also use udon, ramen, lo mein, chow mein, soba, or fresh wide rice noodles (sen yai) for a different texture.
- Large dried chilies – Adds deep chili flavor without too much heat, perfect for building a smoky, rich base.
- Dried chilies – These smaller chilies bring the actual heat; adjust to your spice preference.
- Garlic – A key ingredient in this dish; always use fresh garlic and not powdered.
- Oil – Use a neutral oil with a high smoke point like canola or vegetable oil
- Oyster sauce – A classic in Thai cuisine, it brings salty umami richness that ties the sauce together.
- Dark soy sauce – Adds a unique sweetness and gives the noodles a darker color.
- White sugar – Balances out the heat from the chilies and the saltiness from the sauces for a well-rounded flavor.
- Sesame seeds
How to make chili garlic noodles
Step 1: Crush the dried chilies into red pepper flakes using a mortar and pestle, then add the garlic and pound into a rough paste. You can also use a food processor for a quicker option.
Step 2: Heat oil in a pan over medium heat. Add the chili-garlic paste and sauté for about 1 minute until fragrant. Stir in the oyster sauce, white sugar, roasted sesame seeds, and dark soy sauce. Cook for another minute, then remove from heat.
Step 3: Cook the rice noodles according to the package instructions. Drain and set aside.
Step 4: Place the noodles in a large mixing bowl. Pour the chili-garlic sauce over and toss until everything is evenly coated.
Step 5: Serve in individual bowls. Garnish with chopped green onions, toasted sesame seeds, or any toppings you love.
Serving suggestion
Spoon the noodles into individual bowls and garnish however you like. Chopped green onions, cilantro, toasted sesame seeds, and chili flakes all work great here. For a crunchy garlic boost, top it off with crispy fried garlic—it’s so good!
A side of Thai stir-fried vegetables is a great way to round out the meal and add some extra nutrition.
Storing & reheating
- Storing: Keep leftovers in an airtight container in the fridge for up to 3 days. Let the noodles cool before storing to avoid sogginess.
- Reheating: Reheat in a pan over medium heat with a splash of water or oil to loosen up the noodles and bring back the sauce.
- Meal prep tip: Cook the noodles and sauce ahead of time, but store them separately and toss together just before serving for the best texture.
- Do not freeze!
More Thai noodles recipes to try!
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Spicy Thai Garlic Noodles Recipe
Ingredients
- 5 dried chilies, large
- 3 dried chilies
- 6 cloves garlic
- 5 tablespoons oil
- 3 tablespoons oyster sauce
- 1 teaspoon white sugar
- 1/2 tablespoon sesame seeds, roasted
- 1/2 teaspoon dark soy sauce
- 9 oz dry rice noodles
Instructions
- Crush dried chilies into red pepper flakes using a mortar and pestle. Add garlic and pound. A food processor can be used for a quick option.
- Heat oil in a pan over medium heat. Cook the chili and garlic paste for 1 minute. Stir in oyster sauce, white sugar, roasted sesame seeds, and dark soy sauce. Cook for an additional minute to meld flavors. Remove from heat afterward.
- Prepare rice noodles as per the package’s directions; once done, drain them.
- Place noodles in a large bowl. Add the spicy chili-garlic mixture, tossing well to ensure an even coating. The noodles can be tossed with any kind of cooked protein and vegetables.
- Serve in individual bowls, garnished with chopped green onions and a dash of toasted sesame seeds. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- Store the leftovers in your fridge for up to 2–3 days.
- Toss in your favorite (cooked) vegetables and protein: bell peppers, tender broccoli, mushrooms, onions, zucchini, gai lan (Chinese broccoli), bok choy, Thai eggplants, or other vegetables. Pork, chicken, beef, seafood, tofu, shrimp, the choice is yours!
