Garlic scallion rice noodles with carrots is exactly what I want when I'm craving take-out...and ready even faster than they can deliver! Using pad Thai noodles, this pad Thai stir fry is my current favorite spin on Asian flavors.
Why this Recipe Works
You can add any cooked veggies you like. I've made it with broccoli, bok choy, green beans, and even tofu. Choose your own adventure, and make sure everything is cooked the way you like it before you add it to your scallion mixture.
You can steam, sauté, or even roast the veggies. It works great with leftover veggies, too!
This simple noodle stir fry was born when we were cleaning out the pantry and had few ingredients. I needed to make something work for dinner. Magically, this flavorful noodle dish was born and we've been making it ever since!
Ingredients & Substitutions
carrots - You can substitute with any cooked veggies you like. I've made it with broccoli, bok choy, green beans, and tofu.
pad Thai noodles - the thick rice noodles absorb the flavor of the sauce wonderfully and are my favorite in this recipe. You can substitute with ramen noodles or spaghetti. These are the noodles I use.
Shaoxing wine - you can use cooking sherry or marsala wine, too.
soy sauce - you can also use coconut or liquid aminos, or tamari if you are looking for a gluten-free option.
oil - I usually use avocado oil in this recipe, but you can use any flavorless oil you have.
How to Make this Recipe
Mix the 2 cups of thinly sliced scallions, half of the ⅓ cup oil, 2 tablespoons of soy sauce or aminos, garlic, cooking wine, and red pepper flakes in a bowl. Set aside.
Bring a pot of water to boil for the noodles. In the meantime, heat the other half of the oil in a pan over medium high heat. Add the sliced carrots. Cook 5-10 minutes until you reach the tenderness you like in the veggies.
Add the scallion mixture. Mix well and cook for 30 seconds. Turn off the heat.
Note: You can steam or roast the carrots, instead.
Add the noodles to your boiling water. Cook per the package. Drain. Add to the pan with the carrots and scallions. Stir well to coat and serve!
Garlic Noodles FAQs
Pad Thai rice noodles are the best for garlic noodles. However, you can also use ramen or spaghetti.
Pad Thai noodles are bánh phò viêt mien lào rice noodles with two ingredients: rice and water. However, many grocery stores just call them pad Thai noodles. If you can't find them, you can get them on Amazon.
More Easy Noodles
I love an easy noodle dish, so you'll find many noodle recipes on Proportional Plate. Here are some that I think you'll love if you love these garlic noodles:
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Garlic Noodles with Carrots
Ingredients
- 2 cups sliced scallions greens & whites
- ⅓ cup flavorless oil like avocado or sunflower seed, divided in two parts
- ¼ cup soy sauce coconut or liquid aminos
- 10 cloves garlic minced
- ¼ cup Shaoxing wine sherry or marsala wine
- 2 teaspoon red pepper flakes
- 1 lb. carrots sliced
- 1 lb. pad Thai noodles
Instructions
- Mix the scallions, half of the oil, soy sauce or aminos, garlic, cooking wine, and red pepper flakes in a bowl. Set aside.
- Bring a pot of water to boil.
- In the meantime, heat the other half of the oil in a pan over medium high heat. Add the carrots. Cook 5-10 minutes until you reach the tenderness you like in the veggies. Add the scallion mixture. Mix well and cook for 30 seconds. Turn off the heat.
- Add the noodles to your boiling water. Cook per the package. Drain. Add to the pan with the carrots and scallions. Stir well to coat and serve!
Notes
Nutrition
This post was originally published in March of 2019 but was republished with new photos, step by step instructions, FAQs, and tips in January of 2021.
Emma R
I've made this recipe many times and I LOVE it! Savory, garlicky, and the sauteed carrots add great flavor and texture. I couldn't find any Shaoxing wine, so I used Marsala wine instead, which worked great!
Candice
So glad you've been enjoying this recipe, Emma... thank you for taking the time to share!
Mary Ann
Delicious! I served this to a group of friends and we all loved it. I added a cup of diced grilled chicken and used chili powder because I didn’t have red pepper flakes. I also used apple juice because I didn’t have wine. It was all eaten and I am making it tonight tonight again. It does meet the craving for lo mein and it’s much more economical.
Candice
I am so glad you enjoyed it, Mary Ann! I am going to have to try the substitution for wine with apple juice... clever!