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
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
- 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.
