Easy Thai Fried Rice Noodles

Name: Easy Thai Fried Rice Noodles
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 2 teaspoons cornstarch; 3 tablespoons soy sauce; 8 ounces boneless skinless chicken thighs or breasts, cut into bite-sized pieces; 1/4 cup chicken stock; 2 tablespoons soy sauce, more to taste; 1 tablespoon fish sauce, more to taste; 1 tablespoon fresh lime juice; 1 teaspoon dark soy sauce; 1 teaspoon sugar; 1 to 2 teaspoons chili sauce, or 1/2 to 3/4 teaspoon cayenne; 8 ounces rice noodles, vermicelli or thin flat rice sticks; 2 tablespoons oil; 3 to 4 cloves garlic, minced; 1 thumb-sized piece galangal, or ginger, sliced into matchstick-like pieces; 1 cup shiitake mushrooms, stems discarded and sliced; 1/2 cup chicken stock; 1 orange or green bell pepper, sliced into thin strips; 2 to 3 cups fresh bean sprouts; 2 medium green onions, sliced; Chopped fresh cilantro, for serving; Lime wedges, for serving

A quick, spicy, and garlicky rice noodle dish that is umami-packed and customizable, ideal for a weeknight meal ready in 30 minutes.

⭐ 4 (71 reviews) Prep: 25 minCook: 15 minTotal: 40 minYields: 3 servings

Category Tags:

Dinner Entree Pasta

Cuisine Tags:

Thai

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Ingredients

For the Marinade:

2 teaspoons cornstarch
3 tablespoons soy sauce
8 ounces boneless skinless chicken thighs or breasts, cut into bite-sized pieces

For the Stir-Fry Sauce:

1/4 cup chicken stock
2 tablespoons soy sauce, more to taste
1 tablespoon fish sauce, more to taste
1 tablespoon fresh lime juice
1 teaspoon dark soy sauce
1 teaspoon sugar
1 to 2 teaspoons chili sauce, or 1/2 to 3/4 teaspoon cayenne

For the Noodles:

8 ounces rice noodles, vermicelli or thin flat rice sticks
2 tablespoons oil
3 to 4 cloves garlic, minced
1 thumb-sized piece galangal, or ginger, sliced into matchstick-like pieces
1 cup shiitake mushrooms, stems discarded and sliced
1/2 cup chicken stock
1 orange or green bell pepper, sliced into thin strips
2 to 3 cups fresh bean sprouts
2 medium green onions, sliced
Chopped fresh cilantro, for serving
Lime wedges, for serving

Instructions

Start boiling water for 8 ounces of rice noodles.
Combine 2 teaspoons cornstarch with 3 tablespoons soy sauce; use this mixture to marinate 8 ounces of bite-sized chicken pieces.
Cook the rice noodles in boiling water for 2 to 5 minutes until tender-firm, then drain and rinse with cold water.
In a separate bowl, prepare the stir-fry sauce by mixing 1/4 cup chicken stock, 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon lime juice, 1 teaspoon dark soy sauce, 1 teaspoon sugar, and 1 to 2 teaspoons chili sauce.
Heat 2 tablespoons oil in a wok or large pan over medium-high heat. Add 3 to 4 minced garlic cloves, 1 thumb-sized piece of sliced galangal or ginger, the marinated chicken, 1 cup sliced shiitake mushrooms, and a few tablespoons of stock; stir-fry for 5 minutes, adding more stock if the pan becomes dry.
Add 1 sliced bell pepper and stir-fry for 1 to 2 minutes.
Add the cooked noodles and stir-fry sauce, tossing constantly on high heat for 1 to 2 minutes until the sauce is well distributed.
Stir in 2 to 3 cups of fresh bean sprouts and continue stir-frying for 1 more minute.
Remove from heat, taste, and adjust seasoning with additional fish sauce, soy sauce, or lime juice as needed.
Serve immediately, garnished with 2 sliced green onions and chopped fresh cilantro, optionally with a lime wedge.

Nutritional Info (per serving)

Calories: 421 kcal

Carbohydrate: 44 g

Cholesterol: 94 mg

Fiber: 5 g

Protein: 28 g

Saturated Fat: 3 g

Sodium: 2334 mg

Sugar: 10 g

Fat: 17 g

Unsaturated Fat: 0 g