Thai Chicken Stir-Fried Noodles Recipe

If you’re craving something that tastes like a restaurant classic but is totally doable at home, you’re in the right place. This Thai Chicken Stir-Fried Noodles Recipe is my go-to for a quick, satisfying meal that feels indulgent without a ton of fuss. Think chewy rice noodles, tender chicken, crisp broccoli, and a savory-sweet sauce that’s just irresistible. Stick around—I’ll walk you through every step so you nail it perfectly, even if you’re new to Thai cooking!

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Ingredients You’ll Need

I love how these ingredients come together: the rice noodles give a wonderful chewy bite, the chicken stays super tender, and broccoli adds a nice crunch. Keep an eye out for fresh wide rice noodles at Asian markets, or don’t hesitate to try the homemade rice noodle recipe below if you’re feeling adventurous!

• Rice Flour: Key to making fresh, chewy rice noodles if you choose to make them yourself.
• Tapioca Starch: Adds stretch and chewy texture to homemade noodles.
• Kosher Salt: Enhances all the flavors—don’t skip this!
• Water (room temperature and boiling): For dough and noodle prep, ensure proper noodle texture.
• Vegetable Oil: Divided between cooking noodles and stir-frying—helps prevent sticking and adds a nice mouthfeel.
• Boneless, Skinless Chicken Thighs: Juicy and forgiving, perfect for quick stir-frying.
• Cornstarch: Helps chicken get a silky coating and locks in moisture.
• Soy Sauce: Provides saltiness and depth. I like to use both regular and dark soy sauce for color and richness.
• Ground White Pepper: Adds a gentle heat and earthy aroma common in Thai dishes.
• Baking Soda: A little secret trick to soften the chicken for ultimate tenderness.
• Broccoli Florets: Fresh and crunchy, they balance the soft noodles perfectly.
• Eggs: For richness and texture, added in two stages.
• Oyster Sauce: Brings a subtle sweetness and umami that tie the dish together.
• Granulated Sugar: Just a pinch to enhance all the savory notes.
• Garlic: Freshly minced garlic is non-negotiable for that punch of flavor.
• Red Pepper Flakes, Distilled White Vinegar with Fresh Chiles, Fish Sauce: Optional condiments on the side to customize heat and tang.

Variations

When I make this Thai Chicken Stir-Fried Noodles Recipe, I like to mix things up depending on what’s in my fridge or the mood I’m in. Feel free to personalize it—you’ll find this recipe super adaptable.

• Protein Swap: Sometimes I use shrimp or tofu instead of chicken, and it works beautifully. Tofu gets crispier with a quick pan-fry first.
• Veggie Upgrade: Add bell peppers, carrots, or snap peas for extra color and texture. Just toss them in with the broccoli.
• Spicy Kick: Crank up the heat by stirring in fresh chilies or extra red pepper flakes. The family loves it spicy, but it’s easy to start mild.
• Gluten-Free Adaptation: Use tamari instead of soy sauce and ensure oyster sauce is gluten-free to keep this recipe safe for gluten sensitivities.

How to Make Thai Chicken Stir-Fried Noodles Recipe

Step 1: Prepare the Homemade Rice Noodles (Optional but Worth It!)

If you want to try making rice noodles at home, mix rice flour, tapioca starch, and salt with room-temperature water to create a smooth dough, then add boiling water and stir until it forms a stretchy ball. Roll it thin, then steam in thin layers until translucent and tender. This process takes a bit of time but the chewy noodles are next-level delicious! Otherwise, skip this and use fresh wide rice noodles from the store—they work great too.

Step 2: Marinate the Chicken

Slice the chicken thighs thinly, then toss with cornstarch, soy sauce, white pepper, and a pinch of baking soda. This little trick with baking soda tenderizes the chicken, keeping it juicy during the stir-fry. Let it sit for at least 15 minutes—this step really makes a difference in texture.

Step 3: Blanch the Broccoli

Bring a large pot of water to a boil with salt, then blanch the broccoli florets quickly—about 30 seconds to 1 minute—just until bright green and slightly tender. Drain and set aside to keep their crunch in the final dish.

Step 4: Cook the Eggs

Heat some oil in your wok or large skillet and scramble one egg quickly—just until set—and then remove it. This prevents the eggs from overcooking later and adds a nice texture variation. We’ll add the second egg in a later step.

Step 5: Stir-Fry the Chicken

In the same wok or skillet, add more oil and cook the chicken over high heat until it’s just cooked through and starting to get a little golden. Don’t crowd the pan—work in batches if needed to avoid steaming the meat.

Step 6: Combine Noodles, Broccoli & Sauce

Add the noodles, blanched broccoli, oyster sauce, dark soy sauce, sugar, garlic, and the rest of the vegetable oil to the chicken in the wok. Toss everything well over high heat to warm through and let the noodles soak up all those beautiful flavors. This step is all about quick, hot tossing—don’t overcook or the noodles get mushy.

Step 7: Final Touch with Egg & Seasonings

Push the noodle mixture to one side of the wok and crack in the second egg. Scramble it until just set, then fold it into the noodles. Taste and adjust with extra soy sauce, sugar, or a sprinkle of white pepper if needed. Serve hot with side condiments like red pepper flakes, fish sauce, and vinegar with chilies for that authentic finish.

How to Serve Thai Chicken Stir-Fried Noodles Recipe

Garnishes

I always garnish with a fresh squeeze of lime and a sprinkle of chopped cilantro or green onions for brightness. A side of crushed peanuts adds a lovely crunch, and don’t forget those red pepper flakes for anyone who loves a kick—these little touches really elevate the dish.

Side Dishes

Pairs wonderfully with simple cucumber salad, Thai iced tea, or even a light soup like tom yum if you want a full Thai-inspired meal. My family also adores it alongside spring rolls or a fresh papaya salad for textural contrast.

Creative Ways to Present

For special occasions, I like serving this dish in individual banana leaf bowls or arranging the noodles in nest shapes with a little chicken on top, garnished with edible flowers—such a fun way to impress without extra effort.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. I find that the noodles absorb the sauce more as they sit, so they taste even better reheated the next day if you add a splash of water or broth to keep them moist.

Freezing

I usually don’t freeze this dish because the texture of rice noodles can get a bit soft after thawing. But if needed, freeze in a single layer in a shallow container, then reheat gently to avoid clumping.

Reheating

Best way to reheat is quickly in a hot pan with a splash of water or oil over medium-high heat. It revives the noodles’ chewiness and keeps the chicken juicy. Microwave works in a pinch but stir well halfway through reheating to prevent drying out.

FAQs

Final Thoughts

I absolutely love how this Thai Chicken Stir-Fried Noodles Recipe brings vibrant, restaurant-quality flavors to my kitchen with minimal hassle. It’s one of those dishes that feels special yet is totally approachable—perfect for weeknight dinners or impressing guests. I hope you enjoy making and sharing this as much as I do. Once you try it, it’ll become a staple you reach for again and again. Happy cooking, friend!

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