This Thai stir fried noodles recipe combines elements of a couple classic Thai street food noodle dishes for an incredible blend and balance of flavors and textures. It’s the next best thing aside from a trip to Thailand, and it’s ready in just 30 minutes!
Whisk together all ingredients in a bowl or jar and set aside.
For the Noodles:
Add the noodles to a large bowl and add enough boiling water to cover by about 4 inches. Let the noodles soak until softened but not mushy, about 5 minutes. Drain and set aside. (If the noodles stick together you can rinse them under cool water to remove some of the starch so you can separate them easier.)
For the Stir Fry:
Add the oil to a wok over high heat. Once hot, add the chicken in a single layer. Sprinkle on the salt. Stir fry until the chicken is about halfway cooked, about 4 to 5 minutes.
Add the onion, carrot, bell pepper, and sliced Chinese broccoli stems and stir fry for 1 minute, tossing the vegetables so they cook evenly.
Add the noodles, chopped Chinese broccoli leaves, and the sauce. Toss everything together and stir fry for 3 minutes.
Serve with any garnishes you like.
Notes
Nutrition Information: The nutritional information for this recipe was calculated without the optional garnishes.
Oyster Sauce: If you have a shellfish allergy or don't eat oysters for any reason, you can substitute vegan oyster sauce instead of regular oyster sauce.
Chinese Broccoli: This is called gai lan or kai lan. You can usually find it at Asian grocery stores in the fresh produce area. If you can’t find Chinese broccoli, you can substitute with bok choy, broccoli rabe (aka rapini), or collard greens.
Storage and Reheating: Store these noodles in an airtight container in the fridge for up to 3 days. The best way to reheat stir fried noodles is in the microwave. Put the noodles in a microwave-safe bowl, place a damp paper towel on top (it shouldn't be wringing wet, but it needs to be more than just slightly damp). Microwave in 45-second intervals until warm, stirring between each interval.