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 Noddle Stir Fry is everything in one delicious pan! Great way to get kids to eat the veggies too.
Here’s a visual of the how-to with the recipe below:
We loved this thai noodle stir fry, and I think your family will too.
Thai noodle stir fry
- 8 oz. rice noodles
- 2 chicken breasts uncooked, cut into strips
- 2 cloves garlic minced
- 1 thumb-size piece ginger sliced very thinly 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 Tbsp. oil
- 2 tsp. cornstarch dissolved in 3 Tbsp. soy sauce
- 4 1/2 tablespoons soy sauce divided
- 1 Tbsp. fish sauce
- 1 Tbsp. lime juice
- 1/4 cup chicken stock
- 1 tsp. Thai chili sauce or ¼ tsp. cayenne pepper or more to taste.
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 then 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 about 2 TBLS. 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.
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I hope you try it! Have a great day!