Name: Thai Stir-Fried Rice Noodles with Chicken Recipe
Prep time: 1 h
Cook time: 18 min
Total time: 1 h 18 min
Cuisine: Thai
Ingredients: 1 cup rice flour; 1 cup tapioca starch; 1 1/2 teaspoons kosher salt; 1 cup room temperature water; 1 cup boiling water; 16 ounces fresh wide rice noodles (recipe above or store bought); 1 pound boneless, skinless chicken thighs; 2 teaspoons cornstarch; 2 tablespoons soy sauce; 1/2 teaspoon ground white pepper; 1/2 teaspoon baking soda; 4 cups small broccoli florets (about 1 1/2 pounds); 2 large eggs, divided; 1/4 cup oyster sauce; 2 tablespoons dark soy sauce; 4 teaspoons granulated sugar; 4 cloves garlic, minced; 4 tablespoons vegetable oil, divided; 1/2 cup plus 1 tablespoon vegetable oil, divided; 4 quarts water; 2 tablespoons kosher salt; Red pepper flakes; Distilled white vinegar with fresh chiles; Fish sauce; Granulated sugar

If you’ve ever craved the magic of Thai street food at home, you’re in for a treat with this Thai Stir-Fried Rice Noodles with Chicken Recipe. I absolutely love how the wide, chewy rice noodles soak up that perfect balance of soy sauce, garlic, and a touch of sweetness, all while tender chicken and crisp broccoli make it a full meal. When I first tried this recipe, it quickly became a staple in my kitchen – it’s just downright satisfying and easier to pull off than you might think. Stick around and I’ll walk you through every step, sharing little tricks to make your sauté pan your new best friend!

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Why You’ll Love This Recipe

Authentic Flavor: This recipe nails the classic sweet and savory balance that Pad See Ew is famous for.
Made from Scratch: I share how to make fresh rice noodles at home – trust me, it’s easier than it sounds and makes all the difference.
Family Favorite: My family goes crazy for this, and I bet yours will too!
Simple Ingredients: You likely already have most of what you need in your pantry.

The image shows a black pan filled with a stir-fry dish. The dish has several layers: the bottom layer consists of wide, flat, light brown rice noodles with a slightly glossy texture. On top and mixed within are small green broccoli florets with a fresh, slightly crisp look. Scattered throughout are light golden pieces of scrambled eggs that have a soft texture. There are also pieces of cooked chicken, in light golden brown color, with a tender and juicy appearance. The ingredients are coated evenly with a shiny, dark brown sauce that gives them a rich, savory look. A shiny silver spoon is placed on the right side inside the pan, resting partially in the food. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

To build those amazing layers of flavor, it’s important to understand the role each ingredient plays – from the silky rice noodles to the evenly cooked chicken and crisp broccoli. Picking fresh veggies and good-quality soy sauces really lifts this dish.

Rice flour and tapioca starch: Combined to make the chewy fresh rice noodles yourself, but you can grab store-bought wide rice noodles for a shortcut.
Kosher salt: For seasoning the dough and the boiling water – it enhances every bite.
Chicken thighs: I prefer thighs because they’re juicier and more forgiving than breasts.
Cornstarch: Helps tenderize the chicken and locks in moisture.
Soy sauces (regular and dark): They bring that iconic salty, slightly sweet color and depth.
Baking soda: A little trick for tender chicken that’s juicy without drying out.
Broccoli florets: Adds crunch and gorgeous green contrast; fresh and firm is best.
Eggs: Adds richness and texture, cooked right into the stir-fry.
Oyster sauce: That umami punch that rounds out the flavors perfectly.
Garlic: Freshly minced garlic brings the signature fragrance.
Vegetable oil: A neutral oil with a high smoke point is key to proper stir-frying.
Optional toppings: Red pepper flakes, fish sauce, and distilled white vinegar with fresh chiles for dialing up heat and tang.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this dish my own, depending on what’s in my fridge or how spicy I’m feeling. Feel free to swap ingredients or add your favorite veggies – this recipe is super forgiving!

Protein swap: Sometimes I switch chicken for shrimp or tofu – both soak up the sauce beautifully and keep it deliciously satisfying.
Veggie boost: You can add bell peppers, carrots, or snap peas for extra crunch and color.
Heat level: Adjust the red pepper flakes or add a splash of sriracha for a fiery kick.
Gluten-free: Use tamari in place of soy sauce to keep it gluten-free without compromising flavor.

How to Make Thai Stir-Fried Rice Noodles with Chicken Recipe

Step 1: Making the Rice Noodles (If You’re Feeling Adventurous!)

This is the fun part—I promise it’s easier than you might think! Mix rice flour, tapioca starch, kosher salt, and room temperature water into a smooth batter, then pour in boiling water carefully while stirring to form a thick dough. Let it cool just enough to handle, then roll out thin and cut into wide strips. You’ll find the texture wonderfully chewy and fresh! If that sounds like too much work, no worries—store-bought fresh wide rice noodles work just as well.

Step 2: Preparing the Chicken

Slice your chicken thighs thinly against the grain. Toss them with cornstarch, soy sauce, white pepper, and baking soda. This tenderizes the meat and keeps it juicy during the quick stir-fry. I discovered this marinade trick when I struggled with dry chicken—it’s a game changer.

Step 3: Cooking the Broccoli and Eggs

Start by blanching the broccoli florets in boiling salted water until bright green and just tender—about 2 minutes. Drain and set aside. Then, scramble one egg in your hot, oiled wok or skillet, pushing it to the side when it’s halfway cooked to make room for the chicken.

Step 4: Stir-Frying the Chicken and Noodles

Add more oil to the pan, crank the heat to high, and stir-fry the marinated chicken until almost cooked through—don’t overcrowd or it will steam rather than sear. Toss in the fresh rice noodles, broccoli, oyster sauce, dark soy sauce, sugar, and minced garlic. Stir and turn everything quickly, savoring the aroma as the noodles soak up the sauce. Finally, crack in the second egg and stir it through for added richness. This step goes fast—keep your spatula moving to avoid sticking or burning.

Step 5: Final Touches and Serving

Give everything one last toss to combine flavors and check seasoning. Serve immediately with your choice of garnishes—trust me, a little extra fish sauce or red pepper flakes on the side makes it perfect!

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Pro Tips for Making Thai Stir-Fried Rice Noodles with Chicken Recipe

Keep the Pan Hot: High heat helps caramelize the sauce for that signature slightly smoky flavor.
Don’t Overcrowd: Cooking in batches prevents steaming and keeps everything crisp and delicious.
Fresh Noodles vs Store-bought: If you use dried noodles, soak them well to get close to the chewy texture.
Sauce Balance: Taste and adjust the balance of soy sauce, sugar, and oyster sauce to your liking before tossing in the noodles.

How to Serve Thai Stir-Fried Rice Noodles with Chicken Recipe

This image shows a black pan filled with a stir-fry dish. The base layer consists of wide, light brown rice noodles that are slightly glossy from the sauce. Mixed evenly throughout are small, bright green broccoli florets adding a fresh color contrast. Scattered among the noodles and broccoli are bite-sized pieces of cooked chicken with a light brown, slightly seared surface. There are small pieces of scrambled egg that are light yellow and soft, resting on top and mixed in. The dish is coated with a shiny, dark brown sauce that gives it a rich look. A metal spoon is resting on the side in the pan. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m all about the simple but effective garnishes here – crushed peanuts, fresh lime wedges, bean sprouts, and a sprinkle of red pepper flakes really brighten the dish. I also love a drizzle of fish sauce mixed with minced chiles on the side to let everyone customize their heat and salt levels.

Side Dishes

Pair this with a crunchy Asian slaw or a light cucumber salad to cut through the richness. When I have time, I throw together some quick pickled vegetables for an extra tangy contrast.

Creative Ways to Present

For a fun dinner party, I like serving the noodles in banana leaf-lined bowls or wrapping some in lettuce leaves for a handheld eating experience. A garnish station with various fixings lets guests build their perfect bite.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 2 days. The noodles absorb more sauce, so it tastes even better the next day once reheated well.

Freezing

While you can freeze it, I find the texture of the noodles changes a bit. If you must, freeze in portioned containers and thaw overnight in the fridge before reheating.

Reheating

Reheat gently in a hot skillet with a small splash of oil or water to loosen the noodles and restore that fresh stir-fried texture. Avoid microwaving if you want to keep the best bite.

FAQs

Can I use dried rice noodles instead of making fresh ones?

Absolutely! Fresh rice noodles add the best chewy texture, but dried wide rice noodles soak in water according to package instructions work well too. Just be sure to soak them until pliable but not mushy for the best stir-fry experience.
What’s the best cut of chicken for this recipe?

I recommend boneless, skinless chicken thighs because they stay juicy and tender during high-heat stir-frying, unlike chicken breasts, which can easily dry out.
How do I prevent the noodles from sticking together?

Use plenty of oil and a hot pan, stir-fry quickly and continuously, and separate the noodles gently before adding to the wok. Also, tossing them with a little oil before cooking helps keep them from clumping.
Can I make this recipe vegetarian?

Definitely! Swap the chicken for firm tofu and replace oyster sauce with vegetarian alternatives like mushroom sauce. Adding more veggies will keep the dish flavorful and hearty.

Final Thoughts

This Thai Stir-Fried Rice Noodles with Chicken Recipe is one I come back to again and again because it hits all the right notes: quick, comforting, full of fresh flavors, and crowd-pleasing. Whether you make the noodles from scratch or use store-bought, the joy of tossing the ingredients over a smoky-hot pan is unbeatable. I can’t wait for you to try it out and see how it becomes your new go-to Thai comfort food—just like it did for me and my family!