Quick Thai Stir-Fried Noodles
A classic Thai stir-fried noodle dish, featuring chewy rice noodles, a savory sauce, and your choice of protein and vegetables. It's a satisfying meal that comes together rapidly, perfect for a quick weeknight dinner.
Ingredients
- 8 oz fresh wide rice noodles or dried soaked
- 4 oz chicken breast sliced thin
- 2 cloves garlic minced
- 1 cup Gai Lan (Chinese broccoli) chopped
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce for color
- 1 tsp sugar
- 1/4 tsp white pepper
- 2 tbsp vegetable oil divided
Instructions
- If using dried noodles, soak according to package directions until pliable, then drain. Set aside.
- Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add sliced chicken and stir-fry until cooked through, about 3-4 minutes. Remove chicken and set aside.
- Add remaining 1 tbsp oil to the wok. Add minced garlic and stir-fry for 15 seconds until fragrant. Add Gai Lan and stir-fry for 2-3 minutes until slightly tender-crisp.
- Add the noodles and the cooked chicken back to the wok. Pour in the light soy sauce, oyster sauce, dark soy sauce, sugar, and white pepper. Toss vigorously for 2-3 minutes until the noodles are well coated and slightly charred.
- Serve immediately.
Notes
For dried rice noodles, soak them in hot water for 10-15 minutes or according to package directions until pliable, then drain well. Adjust spice level with chili flakes. You can use chicken, shrimp, beef, or tofu as your protein. Napa cabbage, bell peppers, or snap peas also make great vegetable additions.