Place rice noodles in a large bowl and cover with very hot tap water. Let noodles soak for no longer than 15 minutes (rice noodles can get soggy quick, and they’ll have more time to soften as they cook in the broth).
Add approx. 1.5 tablespoons of olive oil to a large skillet or wok over medium heat.
While the noodles are soaking and the oil is heating, slice the red onion and jalapeno peppers lengthwise. Mince garlic. Set aside.
Add frozen vegetables to wok and cook until slightly tender. Since the veggies will continue to cook in the broth, it’s okay if they’re not quite fork-tender yet - they just need to be thawed.
Drain your rice noodles using a colander or medium-sized strainer. Place back in large bowl and set aside.
Add enough vegetable stock to the wok to cover the veggies by ½-1”. Add onion, jalapeno, and garlic. Add chili garlic sauce, fish sauce, and/or liquid amino acids to taste. (Feel free to omit the chili paste if real spicy food isn’t your thing!)
Add rice noodles to broth and mix thoroughly. At this point, turn your heat up to medium-high and add black pepper and cayenne pepper to taste.
Stir noodles often to prevent them from sticking to the bottom of your wok. Keep over heat until the noodles have absorbed the broth mixture.
As soon as the broth has been completely absorbed, remove from heat. Use tongs to serve. Add extra chili paste, red pepper flakes, or fish sauce as desired.
This recipe has three basic ingredients: noodles, veggies, and broth. From there, you can tailor this dish to match your exact tastes, including spice level, added protein, or extra flavors. Here are some ways to customize this dish and make it your very own:
To get the full restaurant experience without leaving your home, add a Thai spice rack to the table when serving. You can get a caddy like the one here, or gather four small bowls or cups and divvy up extra red pepper flakes or chili powder, fish sauce, chili garlic sauce, and/or pickled chilies.
Use fresh or dried herbs to add extra flavor. Add basil, thyme, or rosemary for an extra savory kick. Add dill, fennel, or Chinese five-spice powder (a combination of cinnamon, black pepper, star anise, fennel, and cloves) if you prefer a spicy and sweet flavor combination.
Add some extra protein with fried tofu, tempeh, beef, chicken, or shrimp. Prepare your protein as desired and add to the broth and veggie mixture at the same time as the rice noodles.
Opt for fresh! This recipe uses a frozen vegetable medley for convenience’s sake, but you can easily make your own using fresh broccoli, green beans, carrots, mushrooms, sugar snap peas, celery, and red bell peppers.