Thai Noodles and Veggies with Eggs

Time to Cook: 
3 min
Time to Prepare: 
15 min
Number of Servings: 
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It's still warm out there, and with school starting you need something fast that won't require a lot of cooking. These noodles only need a quick soak before you top them with veggies and a boiled egg, then drizzle with a spiced soy dressing. Easy peasy! Feel free to play around with the veggies to ones that your kids love. Spice up the dressing as much as you want, or leave the hot sauce out. It's all up to you. For a twist, set out the ingredients in bowls and let everyone top their own noodles to their liking, like a salad bar!

Great fast and healthy flavours!


150 grams rice vermicelli

1 large carrot, peeled and shredded with a vegetable peeler

1/2 sweet red, orange, or yellow pepper, sliced

1 green onion, finely chopped

1/4 long English cucumber, seeded and sliced

6 basil leaves, finely chopped

2 Tbsp chopped peanuts (optional)

1 large egg, boiled to your liking (semi hard or hard)


2 Tbsp low sodium soy sauce

1 1/2 tsp rice vinegar

1 1/2 tsp brown sugar

squirt of sriracha


1. Cook the vermicelli according to package directions. Drain, rinse with cool water and set aside.

2. While the vermicelli is cooking, stir together the soy sauce, rice vinegar, sugar and hot sauce.

3. Chop all your veggies so they are ready to build your plates of tasty goodness. Peel and slice the eggs in half or quarters.

4. Once the vermicelli is cooled and ready to eat, set out your plates. Divide the noodles between each. Top with the veggies, basil, eggs, and peanuts (if using). Drizzle with some of the dressing.

5. Dig in!