If you’re craving a dish that’s bursting with vibrant flavors, textures, and that perfect balance of savory and slightly sweet, then this Thai Rice Noodle Stir Fry Recipe is exactly what you need to add to your cooking repertoire. Imagine tender rice noodles coated in a glossy, fragrant sauce, tender slices of chicken, and the satisfying crunch of Chinese broccoli, all harmonizing beautifully. This is the kind of dish that’s quick to make yet leaves a lasting impression at the dinner table, making it a go-to for weeknights or casual get-togethers.
Ingredients You’ll Need
Don’t let the list of ingredients intimidate you! Each one plays an essential role in creating the authentic taste, texture, and irresistible aroma that make this Thai Rice Noodle Stir Fry Recipe a standout. From the savory soy sauces to the freshness of the Chinese broccoli, every element adds depth and color.
- 10 ounces dried wide rice noodles: These give the dish its silky, chewy body; opt for 19 ounces if using fresh noodles for the right balance.
- 8 ounces thinly sliced chicken or sirloin beef: Protein choice adds heartiness and pairs perfectly with the noodles.
- 1 tablespoon low sodium soy sauce: Adds subtle saltiness without overpowering the dish.
- 5 stalks Chinese broccoli (Gai Lan), thinly sliced: Offers a crisp, slightly bitter contrast that is a classic in Thai stir-fries.
- 3 tablespoons vegetable oil: Provides the perfect medium for stir-frying at high heat.
- 4 cloves garlic, minced: Injects a punch of fragrant savoriness that wakes up the palate.
- 2 large eggs, whisked: Adds a silky richness and protein balance.
- Fried garlic, for topping (optional): A crunchy, golden garnish that boosts texture and flavor.
- 2 tablespoons low sodium soy sauce: Builds the saucy base and deepens umami flavor.
- 2 tablespoons dark soy sauce or Thai soy sauce: Provides color and a touch of sweetness.
- 2 teaspoons seasoning sauce (such as golden mountain sauce): Adds complexity with salty and slightly sweet notes.
- 2 teaspoons fish sauce: A hallmark ingredient for authentic Thai flavor with a savory tang.
- 1 tablespoon water: Helps to balance sauce consistency.
- 1 tablespoon oyster sauce: Gives a wonderful savory depth with a hint of sweetness.
- 5 teaspoons sugar: Balances the salty and sour elements perfectly.
- ¼ teaspoon white pepper: Adds a gentle heat and warmth without overpowering.
How to Make Thai Rice Noodle Stir Fry Recipe
Step 1: Prepare Your Noodles and Ingredients
Start by soaking the dried rice noodles in warm water for about 20 minutes until they’re pliable but not mushy. Meanwhile, thinly slice your chicken and Chinese broccoli, and whisk the eggs so everything is ready to go. This prep work makes the cooking process smooth and ensures even cooking.
Step 2: Cook the Chicken
Heat 1 tablespoon of vegetable oil in a hot wok or large skillet over medium-high heat. Add the sliced chicken and 1 tablespoon low sodium soy sauce to season. Stir-fry until the chicken is cooked through and slightly browned, about 3 to 5 minutes, then transfer to a plate and set aside. Cooking the chicken first locks in its juiciness and flavor.
Step 3: Stir-Fry Aromatics and Eggs
Add another 1 tablespoon of vegetable oil to the wok. Toss in the minced garlic and cook just until fragrant, about 30 seconds, which releases that irresistible garlicky aroma. Then pour in the whisked eggs, scrambling gently until just set. This creates fluffy bits of egg that mix beautifully with the noodles later.
Step 4: Add Vegetables and Noodles
Throw in the sliced Chinese broccoli and stir-fry for a minute to brighten and soften them slightly. Drain the soaked noodles and add them to the pan. This combination allows the noodles to soak up all the wonderful flavors.
Step 5: Mix the Sauce and Combine
In a small bowl, whisk together the sauces: low sodium soy sauce, dark soy sauce, seasoning sauce, fish sauce, water, oyster sauce, sugar, and white pepper. Pour this sauce over the noodles and vegetables, tossing well to coat everything evenly. Return the cooked chicken to the wok and toss again until everything is heated through and glossy with sauce, about 2 minutes.
How to Serve Thai Rice Noodle Stir Fry Recipe
Garnishes
To elevate your presentation and add texture, sprinkle fried garlic on top. It brings a delightful crunch and deepens the aroma. Fresh lime wedges or chopped cilantro can also enhance the freshness and add vibrant color to the plate.
Side Dishes
This stir fry is fantastic on its own but pairs beautifully with simple sides like steamed jasmine rice or a crunchy cucumber salad. The coolness and acidity of a salad balance the rich, savory flavors of the noodles perfectly.
Creative Ways to Present
For a fun twist, serve the stir fry in banana leaf-lined bowls for an authentic Thai touch. Alternatively, pile the noodles on a large platter family-style, encouraging everyone to dig in together—it transforms a simple meal into a festive occasion.
Make Ahead and Storage
Storing Leftovers
Leftover Thai Rice Noodle Stir Fry Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Make sure the noodles are cooled completely before storing to prevent sogginess.
Freezing
While freezing is possible, noodles tend to lose some of their texture after thawing. If you do freeze, portion the stir fry in freezer-safe containers and use within 1 to 2 months for best flavor.
Reheating
Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the noodles and prevent sticking. Avoid the microwave if possible to keep the texture close to fresh.
FAQs
Can I substitute the chicken with tofu?
Absolutely! Firm tofu works wonderfully as a plant-based protein option. Just press and dice it, then stir-fry until golden before combining with the noodles.
What if I can’t find Chinese broccoli (Gai Lan)?
No worries! You can substitute with other sturdy greens like broccoli florets, kale, or even bok choy. Just adjust cooking time to ensure they stay crisp-tender.
How spicy is this Thai Rice Noodle Stir Fry Recipe?
This version keeps things mild to appeal to a wide range of tastes, but you can easily add fresh chili or chili flakes if you love heat!
Can I prepare this recipe vegetarian?
Yes! Simply omit the chicken and fish sauce, replace fish sauce with soy sauce or vegetarian seasoning, and add more vegetables or tofu for heartiness.
What’s the best way to prevent noodles from sticking together?
Soaking the noodles properly before cooking is key, and tossing them with oil right after cooking helps keep them separate and springy.
Final Thoughts
This Thai Rice Noodle Stir Fry Recipe is a vibrant celebration of flavors and textures that you can whip up quickly with simple ingredients. It’s perfect when you want a comforting yet exciting meal that feels like a special treat at home. Give it a try—you might just find your new favorite weeknight dinner!
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Thai Rice Noodle Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
A flavorful Thai Rice Noodle Stir Fry that combines tender chicken, crisp Chinese broccoli, and wide rice noodles tossed in a savory blend of soy, fish, and oyster sauces. This quick and easy dish is perfect for a satisfying weeknight dinner with vibrant flavors and a perfect balance of sweet, salty, and umami.
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
- 2 large eggs, whisked
- 4 cloves garlic, minced
Sauces and Seasonings
- 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
Other Ingredients
- 3 tablespoons vegetable oil
- Fried garlic, for topping (optional)
Instructions
- Prepare the noodles: Soak the dried wide rice noodles in warm water for about 15 minutes or until they are softened but still firm to the bite. Drain and set aside. If using fresh noodles, use 19 ounces instead and separate them gently.
- Mix 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 to dissolve the sugar and blend the flavors.
- Cook the chicken and garlic: Heat 3 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté until fragrant but not browned, about 30 seconds. Add the thinly sliced chicken and stir-fry until cooked through and lightly browned, about 3-4 minutes.
- Cook the eggs: Push the chicken to one side of the pan, pour in the whisked eggs on the other side, and scramble them gently until just set.
- Add vegetables and noodles: Add the sliced Chinese broccoli to the pan and stir-fry for another 2 minutes until the greens are tender but still crisp. Then add the soaked and drained noodles.
- Toss with sauce: Pour the prepared sauce over the noodles and toss everything together well over medium-high heat for about 2-3 minutes, making sure the noodles absorb the flavor and everything is heated through.
- Serve: Remove from heat and transfer to serving plates. Optionally, sprinkle fried garlic on top for added crunch and aroma. Serve immediately while hot.
Notes
- Use wide rice noodles for authentic texture; if using fresh noodles, increase the quantity accordingly.
- Chicken can be substituted with sirloin beef or tofu for a different protein option.
- Adjust the amount of sugar and fish sauce to taste depending on your preference for sweetness and saltiness.
- Chinese broccoli (Gai Lan) can be replaced with regular broccoli or bok choy if unavailable.
- Fried garlic topping is optional but adds wonderful flavor and crunch.
- Be careful not to over-soak the noodles or they will become mushy during stir-frying.
