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
Scale
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.
