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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.

Author Kami - NoBiggie.net


  • 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


  • 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 ΒΌ tsp. cayenne pepper or more to taste.


  1. Mix 3 tablespoons soy sauce  with the cornstarch. Stir in the uncooked chicken pieces and set aside.

  2. Soak rice noodles in a pot of hot water per directions on the package. Drain. They will finish cooking in the stir fry.
  3. Combine all stir-fry sauce ingredients in a small bowl. Set aside.
  4. 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,

  5. 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.