If you are craving a flavorful and satisfying dish that feels like a warm hug on a plate, this Thai Chicken Rice Noodle Stir Fry Recipe is exactly what you need. The combination of tender chicken, silky rice noodles, and vibrant Chinese broccoli tossed in a perfectly balanced sauce creates a sublime harmony of textures and tastes. From the first bite, you’ll notice the subtle sweetness, savory umami, and that slight hint of peppery heat that makes this dish utterly addictive. It’s a simple yet impressive meal that comes together quickly, making it perfect for weeknight dinners or sharing with friends when you want to impress without stress.
Ingredients You’ll Need
Every ingredient in this recipe plays a key role, whether it’s to build layers of flavor, add essential texture, or brighten the dish with color. Don’t let the simplicity fool you — each component is carefully chosen to make this stir fry sing.
- 10 ounces dried wide rice noodles: These absorb the sauce beautifully and provide a delicate, chewy base.
- 8 ounces thinly sliced chicken: Tender and quick-cooking, chicken gives the dish protein and heartiness.
- 1 tablespoon low sodium soy sauce: Adds subtle saltiness without overpowering the other flavors.
- 5 stalks Chinese broccoli (Gai Lan), thinly sliced: Brings a fresh, slightly bitter crunch that contrasts nicely with the noodles.
- 3 tablespoons vegetable oil: The perfect neutral base for stir frying and bringing everything together.
- 4 cloves garlic, minced: Infuses the dish with aromatic pungency that awakens the palate.
- 2 large eggs, whisked: Adds richness and a velvety texture when mixed in.
- Fried garlic, for topping (optional): Provides a crispy, flavorful crunch that elevates each bite.
- 2 tablespoons low sodium soy sauce: Deepens the savory notes and layers of flavor.
- 2 tablespoons dark soy sauce (or Thai soy sauce): Gives a gorgeous color and a hint of sweetness.
- 2 teaspoons seasoning sauce (such as golden mountain sauce): Adds a complex umami boost characteristic of Thai cooking.
- 2 teaspoons fish sauce: Delivers that classic salty, oceanic punch that makes the dish authentically Thai.
- 1 tablespoon water: Helps to balance the sauce thickness for perfect coating.
- 1 tablespoon oyster sauce: Offers a sweet and savory richness that rounds out the flavor profile.
- 5 teaspoons sugar: Balances all the savory and salty elements with a gentle sweetness.
- ¼ teaspoon white pepper: Adds a subtle heat and gentle spiciness to finish.
How to Make Thai Chicken Rice Noodle Stir Fry Recipe
Step 1: Prepare the Noodles and Chicken
Start by soaking the dried wide rice noodles in warm water until they’re just tender but still a bit firm to the bite — this usually takes about 10 minutes. Meanwhile, thinly slice your chicken against the grain; this will ensure the meat stays juicy and tender after stir-frying. Toss the chicken with 1 tablespoon low sodium soy sauce to gently season it before cooking.
Step 2: Mix the Sauce
In a small bowl, combine 2 tablespoons low sodium soy sauce, 2 tablespoons dark soy sauce, 2 teaspoons seasoning sauce, 2 teaspoons fish sauce, 1 tablespoon oyster sauce, 1 tablespoon water, 5 teaspoons sugar, and ¼ teaspoon white pepper. Whisk everything together until the sugar dissolves completely — this sauce is the heartbeat of your stir fry, bursting with layers of umami and sweetness.
Step 3: Cook the Chicken
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. When the oil is shimmering, add the marinated chicken slices and stir fry until they’re cooked through and just starting to brown, about 3 to 5 minutes. Remove the chicken from the wok and set aside; you’ll add it back in soon.
Step 4: Sauté the Garlic and Vegetables
In the same wok, add the remaining 1 tablespoon of vegetable oil. Toss in the minced garlic and stir fry quickly until fragrant — about 30 seconds to a minute. Then add the sliced Chinese broccoli. Stir-fry for 2 to 3 minutes until the greens are tender but still crisp, preserving their vibrant color and slight bitterness that cuts through the richness of the sauce.
Step 5: Add Eggs and Noodles
Push the vegetables to one side of the pan and pour in the whisked eggs on the empty side. Stir the eggs quickly, scrambling them softly until just set. Then add the soaked noodles and cooked chicken back into the wok. Pour over the prepared sauce and toss everything together vigorously, making sure every strand of noodle and piece of chicken is coated with that delicious sauce. Stir fry for another 2 to 3 minutes until everything is heated through and flavors meld wonderfully.
How to Serve Thai Chicken Rice Noodle Stir Fry Recipe
Garnishes
To elevate this dish even further, sprinkle crispy fried garlic over the top for an irresistible crunch and added depth. Fresh cilantro or sliced green onions also bring brightness and a fresh herbal note that complements the savory sauce perfectly.
Side Dishes
This Thai Chicken Rice Noodle Stir Fry Recipe shines on its own, but pairing it with a light cucumber salad or a side of tangy pickled vegetables can provide a refreshing contrast that balances the meal beautifully. You might also offer some lime wedges on the side for an extra burst of citrusy zing.
Creative Ways to Present
For a fun twist, serve the stir fry in individual banana leaf cups or in hollowed-out bell peppers for a vibrant presentation that’s sure to delight your guests. Adding a sprinkle of toasted peanuts or a drizzle of chili oil can also add texture and spice to suit your mood and company.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, cool the stir fry completely before transferring it into an airtight container. It will keep well in the refrigerator for up to 3 days. The flavors may deepen nicely overnight, making for an even tastier lunch the next day.
Freezing
While freezing is possible, the texture of the rice noodles might change upon thawing, becoming a bit softer. If you want to freeze this dish, store it without the eggs and Chinese broccoli; add these fresh when reheating to maintain the best texture.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if it has thickened. Stir frequently to prevent sticking and to warm evenly. Avoid the microwave if possible, as it can cause the noodles to become mushy.
FAQs
Can I use other proteins instead of chicken?
Absolutely! Thinly sliced beef or shrimp make excellent alternatives. The key is to choose quick-cooking proteins so they remain tender and juicy in the stir fry.
What if I can’t find Chinese broccoli (Gai Lan)?
If Gai Lan is unavailable, you can substitute with broccoli florets, bok choy, or even kale. Just be sure to slice them thin enough to cook quickly and maintain a good texture.
Is this recipe spicy?
This version is mild and focuses on savory and sweet flavors, but you can easily add chili flakes or fresh chopped chilies while cooking if you like more heat.
Can I make this dish gluten-free?
Yes! Simply use gluten-free soy sauce and check that the oyster sauce and seasoning sauces are also gluten-free. Rice noodles are naturally gluten-free, so the rest of the recipe is easy to adjust.
Why soak the noodles instead of boiling them?
Soaking the dried rice noodles gently softens them without overcooking, which helps avoid mushy noodles during stir-frying. It also ensures the noodles absorb the sauce better as they finish cooking in the pan.
Final Thoughts
Try this Thai Chicken Rice Noodle Stir Fry Recipe the next time you want a meal that’s both comforting and exciting in every bite. It’s an incredibly satisfying dish that brings the vibrant flavors of Thailand right to your kitchen with simple ingredients and straightforward steps. Once you make it, it’s sure to become one of your favorite go-to recipes for quick dinners or sharing with loved ones who appreciate bold, balanced taste.
Print
Thai Chicken Rice Noodle Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Description
This Thai Rice Noodle Stir Fry is a flavorful and quick dish perfect for a satisfying weeknight meal. Featuring tender wide rice noodles, thinly sliced chicken or beef, and crisp Chinese broccoli, all tossed in a savory sauce with a balance of soy, fish, and oyster flavors. Garnished with optional fried garlic for an extra crunch, this stir fry combines authentic Thai sauces and aromatic garlic for a delicious and adaptable meal.
Ingredients
Main Ingredients
- 10 ounces dried wide rice noodles (use 19 ounces if fresh)
- 8 ounces thinly sliced chicken or sirloin beef
- 5 stalks Chinese broccoli (Gai Lan), thinly sliced
- 4 cloves garlic, minced
- 2 large eggs, whisked
- 3 tablespoons vegetable oil
Sauce Ingredients
- 1 tablespoon low sodium soy sauce
- 2 tablespoons low sodium soy sauce
- 2 tablespoons dark soy sauce (or Thai soy sauce)
- 2 teaspoons seasoning sauce (such as golden mountain sauce)
- 2 teaspoons fish sauce
- 1 tablespoon water
- 1 tablespoon oyster sauce
- 5 teaspoons sugar
- ¼ teaspoon white pepper
Optional Topping
- Fried garlic, for topping
Instructions
- Prepare noodles: Soak the dried wide rice noodles in warm water according to package instructions until softened, then drain and set aside. If using fresh noodles, separate them gently before cooking.
- Make the sauce: In a small bowl, combine 1 tablespoon low sodium soy sauce, 2 tablespoons low sodium soy sauce, 2 tablespoons dark soy sauce, 2 teaspoons seasoning sauce, 2 teaspoons fish sauce, 1 tablespoon water, 1 tablespoon oyster sauce, 5 teaspoons sugar, and ¼ teaspoon white pepper. Stir well until sugar dissolves and set aside.
- Cook protein and aromatics: Heat 3 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté until fragrant but not burnt, about 30 seconds. Add the sliced chicken or beef and stir-fry until just cooked through, about 3-5 minutes.
- Cook the eggs: Push the cooked protein and garlic to the side of the pan. Pour the whisked eggs into the cleared space and scramble until just set, then combine with the meat and garlic mixture.
- Add vegetables: Toss in the thinly sliced Chinese broccoli and stir-fry for 1-2 minutes until the stems are tender but still crisp.
- Add noodles and sauce: Add the soaked and drained rice noodles to the skillet and pour the prepared sauce over everything. Stir-fry quickly and thoroughly, combining all ingredients and evenly coating the noodles with sauce for about 2-3 minutes, until heated through.
- Serve: Transfer the stir fry to serving plates and sprinkle with fried garlic if desired for added crunch and flavor.
Notes
- Use fresh rice noodles if available for a softer texture; adjust quantity accordingly.
- Chinese broccoli (Gai Lan) can be substituted with regular broccoli or kale if unavailable.
- If you prefer a spicier dish, add some fresh chili or chili flakes during cooking.
- Ensure not to overcook the noodles to keep a pleasant chewy texture.
- Adjust sugar and soy sauce levels to taste for preferred balance of sweet and salty flavors.
