Thai Chicken Noodle Stir Fry makes a great one pan weeknight meal.

We eat a lot of chicken at our house, and I’m always looking for great recipes with chicken to add to our rotation. Anything with noodles is always a hit with our kids, and if I can get some veggies in there too, it’s a win-win. This Thai Noodle Stir Fry is everything in one delicious pan! Great way to get kids to eat the veggies too.

How to:

Here’s a visual of the how-to with the recipe below:

What you’ll need to make Thai Noodle Stir Fry:

rice noodles
chicken breasts
minced garlic
ginger
shiitake mushrooms
red bell pepper
carrot
broccoli
bean sprouts
chicken stock
oil

For the Marinade:

cornstarch
soy sauce
fish sauce
lime juice
chicken stock
Thai chili sauce or cayenne pepper

How to make Thai Noodle Stir Fry:

Coat the chicken: Mix 3 tablespoons soy sauce with the cornstarch. Stir in the uncooked chicken pieces in the mixture and set aside.
Soak the noodles: Soak rice noodles in a pot of hot water per directions on the package. Drain. They will finish cooking in the stir fry.
Make the sauce: Combine all stir-fry sauce ingredients in a small bowl. Set aside.
Assemble stir fry: Heat a wok or large frying pan until hot. Add the oil followed by the garlic, ginger, carrots, mushrooms, and chicken with the marinade. Stir-fry 5-7 minutes, or until chicken and vegetables are cooked. If it dries out, add a few tablespoons of chicken stock.
Finishing touches: Add red pepper and continue to stir-fry another 1-2 minutes. Add the noodles, then add in the stir-fry sauce. Add bean sprouts, continuing to stir-fry another minute. You may want to add some lime juice after tasting. This recipe serves 3-4 people.

How to store Thai Noodle Stir Fry:

If you have any noodles leftover, you can store them in the refrigerator. They will stay good for up to 5 days!

Variations:

In this recipe we use rice noodles, but you could always use Udon noodles, Egg noodles, Soba noodles, or anything else that you love. Also feel free to add any extra veggies that you have lying around!

Difference between Pad Thai and Thai Stir Fry:

There is not a huge difference between the two, but Pad Thai does tend to be more savory while Thai Stir Fry is more sweet.

What to serve with Thai Stir Fry:

Thai Chicken Noodle Stir Fry

Thai Chicken Noodle Stir Fry loaded with lots of veggies is such a delicious one pan meal the whole family will love.

Course Main dish

Cuisine Asian

Keyword Stir Fry, Thai Noodles

Author Kami | NoBiggie.net

Ingredients

8oz. rice noodles
2 chicken breasts uncooked, cut into strips
2 cloves garlic minced
1 small piece fresh ginger sliced very thin into strips
1 cup fresh shiitake mushrooms sliced, stems discarded
1 red bell pepper sliced
1 small carrot cut into thin sticks matchstick cuts
2/3 cup broccoli florets
2-3 cups fresh bean sprouts
1/2 cup chicken stock
2 1/2 tablespoon oil

MARINADE

2 teaspoon cornstarch
4 1/2 tablespoons soy sauce divided
1 tablespoon fish sauce
1 tablespoon lime juice
1/4 cup chicken stock
1 teaspoon Thai chili sauce or ¼ tsp. cayenne pepper or more to taste.

Instructions

Mix 3 tablespoons soy sauce with the cornstarch. Stir in the uncooked chicken pieces and set aside.
Soak rice noodles in a pot of hot water per directions on the package. Drain. They will finish cooking in the stir fry.
Combine all stir-fry sauce ingredients in a small bowl. Set aside.
Heat a wok or large frying pan until hot. Add the oil followed by the garlic, ginger, carrots, mushrooms, and chicken with the marinade. Stir-fry 5-7 minutes, or until chicken and vegetables are cooked. If it dries out, add a few tablespoons of chicken stock,
Add red pepper and stir-fry another 1-2 minutes. Add the noodles, then stir in the stir-fry sauce. Add bean sprouts, continuing to stir-fry another minute. You may want to add some lime juice after tasting. This recipe serves 3-4 people.