Go Back
Homemade Thai-Style Stir-Fried Noodles with Chicken and Broccolini photo
Print Recipe Save it for later

Thai-Style Stir-Fried Noodles with Chicken and Broccolini

This Thai-Style Stir-Fried Noodles is a flavorful delight! Quick to make and packed with savory goodness, it's perfect for any night.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 1/3 cup rice vinegar Adds a tangy depth to the sauce.
  • 1 serrano chile For a spicy kick; slice into thin rings.
  • 2 6-ounce boneless, skinless chicken breasts Cut against the grain into ½-inch thick slices.
  • 1 teaspoon baking soda Helps tenderize the chicken for a juicy texture.
  • 8 ounces ¼-inch wide rice noodles The star of the dish, soaking up all the flavors.
  • ½ cup vegetable oil Divided for frying the chicken and stir-frying the noodles.
  • ½ cup oyster sauce A key component that brings richness to the dish.
  • 1 tablespoon plus 2 teaspoons soy sauce For added saltiness and depth.
  • 2 tablespoons packed dark brown sugar Balances the savory flavors with sweetness.
  • 1 tablespoon white vinegar For an extra tang.
  • 1 teaspoon molasses Adds a hint of complexity.
  • 1 teaspoon fish sauce Enhances the umami flavor profile.
  • 3 garlic cloves Thinly sliced for aromatic goodness.
  • 3 large eggs Adds protein and creaminess to the dish.
  • 10 ounces broccolini (about 5 cups); cut florets into 1-inch pieces and stalks on bias into ½-inch pieces.

Instructions

  • Begin by cooking the rice noodles according to package instructions until al dente. Drain and rinse them under cold water to prevent sticking. Set them aside.
  • In a bowl, combine the sliced chicken with baking soda. Let it sit for about 15 minutes. This will help tenderize the chicken, making it juicy and flavorful.
  • In a small bowl, whisk together the oyster sauce, soy sauce, rice vinegar, white vinegar, dark brown sugar, molasses, and fish sauce. Set this aside as your stir-fry sauce.
  • In a wok or large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, add the marinated chicken in a single layer and cook for about 3-4 minutes, or until browned and cooked through. Remove the chicken from the pan and set it aside.
  • In the same pan, add another tablespoon of vegetable oil. Add the garlic and serrano chile, stirring for about 30 seconds until fragrant. Then, add the broccolini and stir-fry for 2-3 minutes until tender yet still vibrant.
  • Return the cooked chicken to the pan along with the drained rice noodles. Pour the stir-fry sauce over everything and toss well to combine, ensuring the noodles are coated evenly. Cook for an additional 2-3 minutes to heat everything through.
  • Push the noodle mixture to one side of the pan and add the remaining tablespoon of oil to the empty side. Crack the eggs into the pan, scrambling them until just set before mixing them into the noodle dish.
  • Once everything is well combined and heated through, remove from heat. Serve the Thai-Style Stir-Fried Noodles with Chicken and Broccolini hot, garnished with additional sliced serrano chile if desired.

Equipment

  • Wok or large skillet
  • Large Pot
  • Spatula or wooden spoon
  • Measuring cups and spoons

Notes

  • Feel free to customize with your choice of protein or extra vegetables.
  • For added crunch, toss in some crushed peanuts or cashews.
  • Store leftovers in an airtight container in the fridge for up to 3 days.