How do I reheat leftovers without turning them mushy?

Use a hot skillet with a teaspoon of oil. Spread the noodles in an even layer, sprinkle a teaspoon of water around the edges, cover for 30 seconds, then uncover and toss until warmed through. This restores moisture and keeps the strands springy. The microwave works in short bursts, but a pan gives the best texture.

Can I make a vegetarian or vegan version?

Absolutely. Swap the chicken for pressed tofu or a mix of mushrooms. Use a plant based oyster style sauce if you avoid seafood. Leave out the egg or replace it with a spoon of water and an extra splash of oil to keep the texture silky. The method stays the same.

What can I use if I cannot find Chinese broccoli?

Broccolini, regular broccoli, or even a mix of bok choy stems and leaves will work. Blanch firm vegetables like broccoli for one minute in boiling water, then drain well before stir frying. Keep tender greens for the last minute so they stay bright and slightly crisp.

How do I keep the noodles from sticking together in the pan?

Rinse softened noodles with cool water, drain very well, and toss with a teaspoon of oil before you start cooking. Heat a generous amount of oil in the pan until it shimmers. Add the noodles to hot oil, let them sit for a few seconds, then fold gently. If they look tight or dry, sprinkle in a teaspoon of water and keep the heat high.

Thai Stir Fried Noodles – Why It’s the Ultimate Comfort Food

Description

Authentic Thai stir fry made with wide rice noodles, chicken, egg, and Chinese broccoli in a savory soy and oyster sauce glaze.

Ingredients

Scale

200g / 7 oz dried wide rice stick noodles, or 15 oz / 450g fresh wide flat rice noodles (Sen Yai)
2 tsp dark soy sauce
1 1/2 tbsp oyster sauce
1 tbsp light soy sauce (or all purpose)
2 tsp white vinegar
2 tsp sugar (any type)
3 tbsp peanut or vegetable oil, separated
2 garlic cloves, very finely chopped
1 cup / 150g / 5 oz chicken thighs (boneless, skinless), sliced
1 large egg
4 stems Chinese broccoli

Instructions

Trim Chinese broccoli ends, cut into 3-inch pieces. Separate stems from leaves. Cut thick stems lengthwise so they are no wider than 0.3 inches.
Prepare noodles according to packet directions and drain. Cook just before stir frying to avoid breakage.
Mix all sauce ingredients in a bowl until sugar dissolves.
Heat 1 tbsp oil in a large wok or skillet over high heat.
Add garlic, stir fry 15 seconds until fragrant. Add chicken and cook until it turns white but is not fully done.
Add Chinese broccoli stems, cook until chicken is almost cooked through. Add leaves, stir until wilted.
Push ingredients to one side, crack egg into empty space, scramble, then mix with chicken and greens.
Remove chicken and vegetables from wok, scrape clean.
Heat remaining 2 tbsp oil in wok until smoking. Add noodles and sauce. Toss gently to coat, allowing noodles to caramelize for 1 to 1.5 minutes.
Return chicken and vegetables to wok, toss everything together quickly, and serve immediately.

Notes

Use fresh wide flat noodles (Sen Yai) if available for the most authentic texture.
Do not overcook noodles in boiling water, as they will soften further during stir frying.
Chinese broccoli is traditional, but you can substitute broccolini or regular broccoli.
Dark soy provides color and depth, while light soy balances saltiness.
Cooking oil should have a high smoke point, such as peanut or vegetable oil.

Nutrition

Serving Size: 1 plate
Calories: 550
Sugar: 6g
Sodium: 890mg
Fat: 20g
Saturated Fat: 3.5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 75g
Fiber: 3g
Protein: 25g
Cholesterol: 95mg

Keywords: Thai Stir Fried Noodles, Pad See Ew, Thai stir fry noodles, rice noodle stir fry, chicken noodle stir fry