Spicy Thai Street Noodles: Quick & Flavorful Stir-Fry (Print Version)

Whip up spicy Thai street noodles at home! My simple stir-fry recipe brings authentic flavors, quick weeknight meals, and a little kitchen chaos.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Thai
Dietary: Dairy-Free, adaptable to Gluten-Free (use Tamari & GF noodles), adaptable to Vegetarian (use Tofu & Mushroom Oyster Sauce)

# Ingredients:

→ Noodle & Protein Base

01 - 1 lb wide fresh rice noodles (or dried, rehydrated)
02 - 1 lb boneless, skinless chicken thighs, thinly sliced (or extra-firm tofu)

→ Aromatics & Greens

03 - 4 cloves garlic, minced
04 - 2 shallots, thinly sliced
05 - 4 cups Chinese broccoli (gai lan), chopped (or regular broccoli florets)
06 - 1 large egg

→ Sauce Essentials

07 - 3 tbsp soy sauce (or tamari for GF)
08 - 2 tbsp oyster sauce (or vegetarian mushroom oyster sauce)
09 - 1 tbsp dark soy sauce
10 - 1 tbsp fish sauce
11 - 1 tbsp brown sugar
12 - 1-2 tsp chili flakes (or 2-3 bird's eye chilies, sliced)

→ Finishing Touches

13 - 2 tbsp neutral oil (like canola or vegetable)
14 - Lime wedges, for serving
15 - Fresh cilantro, chopped, for garnish

# Instructions:

01 - First things first, get those wide rice noodles soaking in warm water while you prep everything else. You want them pliable, but not mushy, okay? This is where I always forget to salt the water, but for soaking, it's fine! Then, slice your chicken thighs into bite-sized pieces. I like them a little thinner so they cook fast and soak up all that glorious sauce. This is also a good time to get your garlic and shallots finely minced. Seriously, mise en place is your friend here, trust me, it makes the stir-fry go so much smoother.
02 - In a small bowl, whisk together your soy sauce, oyster sauce, dark soy sauce, fish sauce, and brown sugar. Add your chili flakes here too. Give it a good stir until the sugar is dissolved. This is your flavor powerhouse, so taste it! Does it need a little more sweet? A little more heat? Adjust it to your liking. I usually add a tiny splash of water if it seems too thick, just to make sure it coats everything beautifully. I've definitely made the mistake of not whisking enough, ending up with a lump of brown sugar at the bottom – oops!
03 - Heat a large wok or skillet over high heat with a tablespoon of oil. Once it's shimmering, toss in your minced garlic and shallots. Stir-fry for about 30 seconds until fragrant—oh, that smell! It just fills the kitchen, doesn't it? Then, add your chicken pieces and stir-fry until they're cooked through and lightly browned. I always try to get a little char on the chicken; it adds so much flavor to these Thai street noodles.
04 - Next, throw in your Chinese broccoli (or whatever green you're using). Stir-fry for a couple of minutes until it starts to soften but still has a bit of a bite. You don't want soggy greens in your Thai street noodles, that's just a no-go. While that's happening, drain your now-softened rice noodles. Make sure they're really well-drained, excess water will dilute your amazing sauce.
05 - Push the chicken and greens to one side of the wok. Pour in your whisked sauce mixture. Let it bubble for about 15 seconds, then add your drained noodles to the wok. Toss everything together, making sure every single strand of those Thai street noodles is coated in that glossy, flavorful sauce. This is where the magic happens! I usually use tongs and a spatula to really get in there and mix it all up. Don't be afraid to get a little messy; it's part of the fun.
06 - Make a little space in the wok and crack in your egg. Scramble it quickly, then mix it into the noodles. Alternatively, if you're feeling fancy (or just want less mess in the wok), you can fry an egg separately and place it on top. Once everything is hot and well combined, take it off the heat. Serve immediately with fresh lime wedges and a sprinkle of cilantro. The aroma alone is enough to make your mouth water, honestly. Enjoy your homemade Thai street noodles!

# Notes:

01 - Don't overcook the noodles, hon; mushy is not the vibe here.
02 - This sauce keeps great in the fridge for a week, so double it!
03 - No chicken? Tofu or shrimp work wonders, I've tried both.
04 - A squeeze of lime at the end really brightens everything up, trust me.

# Tools You'll Need:

01 - Large wok or large non-stick skillet
02 - mixing bowls
03 - tongs
04 - spatula

# Nutrition Facts (Per Serving):

Calories: 550
Total Fat: 20g
Total Carbohydrate: 65g
Protein: 30g

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