Trader Joes Thai Wheat Noodles Recipe

This chewy, savory Trader Joes Thai Wheat Noodles Recipe is made with quick-cooking noodles, fresh vegetables, and a simple garlic soy sauce, ready in just 20 minutes. The magic happens when the thick noodles soak up the sticky sauce, creating a glossy coating. I always keep a box of these in my pantry for busy weeknights.

Better Than Takeaway

I used to order takeout every time I craved a thick noodle stir-fry, but this method completely changed my routine. The pre-cooked nature of these noodles means dinner is on the table faster than delivery.

My biggest mistake early on was boiling the noodles too long, which made them mushy. I quickly learned that tossing them directly into the hot pan with a splash of water keeps them perfectly chewy.

Trader Joes Thai Wheat Noodles Recipe Ingredients

• 21 oz Trader Joe’s Thai Wheat Noodles (2 inner packets)
• 3 tbsp low-sodium soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp brown sugar
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 2 cups baby bok choy, chopped
• 2 green onions, sliced

How To Make Trader Joes Thai Wheat Noodles Recipe

1. 1. Mix The Sauce: In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, garlic, and ginger until smooth.
2. 2. Stir-Fry The Vegetables: Heat a large skillet or wok over medium-high heat with a splash of oil, sautéing the bell pepper and bok choy for 4 minutes until slightly softened.
3. 3. Prepare The Noodles: Gently massage the unopened noodle packets to break them apart, then add the noodles directly to the hot skillet.
4. 4. Combine And Toss: Pour the sauce over the noodles and vegetables, tossing continuously for 3 minutes until the sauce thickens and coats the noodles evenly.
5. 5. Garnish And Serve: Remove the pan from the heat, top with sliced green onions, and serve immediately.

Recipe Tips

• Separate the noodles first: Gently breaking them apart inside the package prevents tearing when you add them to the pan.
• Prep ingredients ahead: The cooking process moves very fast once the pan is hot, so having your vegetables chopped saves time.
• Customize your vegetables: Use up any leftover broccoli, snow peas, or mushrooms you have sitting in the fridge.

What To Serve With Thai Wheat Noodles

These noodles pair beautifully with crispy tofu or sliced grilled chicken for added protein. A side of steamed edamame sprinkled with sea salt rounds out the meal seamlessly.

How To Store

Store leftover noodles in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat with a tiny splash of water to revive the chewy texture. Freezing is not recommended as the noodles will become mushy.

FAQs

Do I need to boil these noodles first?

No, these noodles are already fully cooked. You only need to heat them directly in the sauce or with a splash of water to separate them.

Can I use a different sauce?

Yes, these neutral noodles work well with peanut sauce, teriyaki, or a spicy chili oil dressing.

Are Trader Joe’s Thai wheat noodles gluten-free?

No, they are made with wheat flour and contain gluten, so they are not safe for those with celiac disease.

Nutrition

• Calories: 380 kcal
• Total Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 850mg
• Total Carbohydrate: 65g
• Protein: 12g

Try More Recipes:

• Quick Trader Joes Gyoza Soup Recipe
• Trader Joe’s Artichoke Dip Pasta Recipe
• Trader Joe’s Miso Wonton Soup Recipe

Trader Joes Thai Wheat Noodles Recipe

Recipe by Nate Collins

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Trader Joes Thai Wheat Noodles Recipe brings chewy, savory goodness straight to your kitchen in just 20 minutes. Packed with fresh bell peppers, baby bok choy, and a rich garlic soy sauce, this simple stir-fry makes an ideal fast weeknight dinner.

Ingredients

• 21 oz Trader Joe’s Thai Wheat Noodles (2 inner packets)

• 3 tbsp low-sodium soy sauce

• 1 tbsp toasted sesame oil

• 1 tbsp brown sugar

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 red bell pepper, thinly sliced

• 2 cups baby bok choy, chopped

• 2 green onions, sliced

Directions

• 1. Mix The Sauce: In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, garlic, and ginger until smooth.
• 2. Stir-Fry The Vegetables: Heat a large skillet or wok over medium-high heat with a splash of oil, sautéing the bell pepper and bok choy for 4 minutes until slightly softened.
• 3. Prepare The Noodles: Gently massage the unopened noodle packets to break them apart, then add the noodles directly to the hot skillet.
• 4. Combine And Toss: Pour the sauce over the noodles and vegetables, tossing continuously for 3 minutes until the sauce thickens and coats the noodles evenly.
• 5. Garnish And Serve: Remove the pan from the heat, top with sliced green onions, and serve immediately.