Can I make this dish gluten-free?

Yes! Simply use tamari instead of soy sauce and check that your oyster sauce and seasoning sauce are gluten-free varieties. Rice noodles are naturally gluten-free, making this dish easy to adapt.

What if I can't find Chinese broccoli?

No problem! Regular broccoli works well as a substitute, as does bok choy, kale, or even spinach. Just adjust cooking times as needed—heartier greens need longer cooking while delicate ones need less.

Can I prepare components of this dish ahead of time?

Absolutely! The sauce can be mixed and stored in the refrigerator for up to 3 days. You can also slice the chicken and vegetables in advance. Just wait to cook the noodles until you're ready to make the dish, as they tend to stick together when stored.

Why isn't my stir fry getting that restaurant char/flavor?

Home stoves often don't reach the extremely high temperatures of restaurant woks. To compensate, make sure your wok is preheated thoroughly, cook in smaller batches, and let the noodles sit undisturbed to develop some charring on the bottom.

Thai Rice Noodle Stir Fry Recipe

Name: Thai Rice Noodle Stir Fry Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 50 min
Cuisine: Thai
Ingredients: 10 ounces dried wide rice noodles (use 19 ounces if fresh); 8 ounces thinly sliced chicken (or sirloin beef); 1 tablespoon low sodium soy sauce; 5 stalks of Chinese broccoli (Gai Lan), thinly sliced; 3 tablespoons vegetable oil; 4 cloves garlic, minced; 2 large eggs, whisked; Fried garlic, for topping (optional); 2 tablespoons EACH: low sodium soy sauce AND dark soy sauce (or Thai soy sauce); 2 teaspoons seasoning sauce (such as golden mountain sauce); 2 teaspoons fish sauce; 1 tablespoon EACH: water AND oyster sauce; 5 teaspoons sugar; ¼ teaspoon white pepper

Description

Embark on a culinary journey to Thailand with this Thai Rice Noodle Stir Fry! Packed with tender chicken, savory soy-based sauce, vibrant Chinese broccoli, and chewy rice noodles, this dish is a delightful combination of flavors and textures. It’s quick, easy to prepare, and perfect for a comforting weeknight meal. Top it with crispy fried garlic for the ultimate flavor boost!

Ingredients

Units Scale

Stir Fry

10 ounces dried wide rice noodles (use 19 ounces if fresh)
8 ounces thinly sliced chicken (or sirloin beef)
1 tablespoon low sodium soy sauce
5 stalks of Chinese broccoli (Gai Lan), thinly sliced
3 tablespoons vegetable oil
4 cloves garlic, minced
2 large eggs, whisked
Fried garlic, for topping (optional)

Sauce

2 tablespoons EACH: low sodium soy sauce AND dark soy sauce (or Thai soy sauce)
2 teaspoons seasoning sauce (such as golden mountain sauce)
2 teaspoons fish sauce
1 tablespoon EACH: water AND oyster sauce
5 teaspoons sugar
1/4 teaspoon white pepper

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Noodles
Rehydrate the rice noodles according to the package directions. If your package requires boiling, ensure to undercook the noodles slightly to prevent them from turning mushy later. Check additional tips in the blog post.
Marinate the Chicken
In a small bowl, combine the chicken with 1 tablespoon of low sodium soy sauce. Allow the chicken to marinate for at least 5 minutes while you prepare the remaining ingredients.
Make the Sauce
In another small bowl or mason jar, whisk together all the ingredients listed under the “Sauce” section until well combined. Set aside.
Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. When the oil is shimmering, add the marinated chicken to the pan. Stir and cook the chicken until fully cooked, then transfer it to a plate and set it aside.
Cook the Vegetables and Egg
Add the remaining 2 tablespoons of vegetable oil to the skillet and heat until shimmering. Toss in the minced garlic and cook for about 10 seconds, just until fragrant. Crack the eggs into the skillet and scramble until semi-set. Add the stems of the sliced Chinese broccoli and toss everything together for a few seconds before adding the leafy parts. Cook for an additional 15 seconds.
Combine and Stir Fry
Add the rehydrated rice noodles to the wok along with the prepared sauce. Toss the noodles together thoroughly to ensure they are evenly coated with the sauce. Spread the noodle mixture in an even layer in the skillet and let it sit for 15 seconds to develop a slight char and extra flavor. Toss the noodles again, then return the cooked chicken to the wok (discard any juices from the resting chicken). Once everything is evenly combined and hot, remove from heat.
Serve
Portion the stir fry onto plates, optionally topping each serving with fried garlic for added flavor and texture. Serve immediately and enjoy!

Notes

Adjust the spice level by sprinkling some crushed red pepper flakes or chili sauce if desired.
For a vegetarian version, replace the chicken with tofu and opt for vegetarian-friendly oyster sauce.
Chinese broccoli (Gai Lan) gives the authentic flavor, but you can substitute it with broccolini or regular broccoli if needed.
Rehydrate the noodles according to the instructions on your package to avoid overcooking.
Golden Mountain Sauce, essential for authentic flavor, can be found in Asian grocery stores or replaced with a combination of soy sauce and Worcestershire sauce.

Nutrition

Serving Size: 1 Serving
Calories: 380kcal
Sugar: 10g
Sodium: 960mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 4g
Protein: 22g
Cholesterol: 110mg