Name: Quick Thai Stir Fried Noodles Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian
Ingredients: 8 oz dried wide rice noodles; 6 oz chicken (or beef, shrimp, tofu, pork); 1 ½ cups Chinese broccoli (gai lan), cut into bite sized pieces; 2 large eggs; 3 Tablespoons avocado oil, divided; 2 ½ Tablespoons Thai sweet soy sauce; 2 Tablespoons fish sauce; 1 Tablespoon oyster sauce; 2 teaspoons dark soy sauce; ⅛ teaspoon white pepper powder; 3 cloves garlic, minced; ½ teaspoon sugar (optional)

There’s something incredibly comforting about a warm plate of stir-fried noodles with that perfect balance of savory, sweet, and just a hint of smokiness. This Quick Thai Stir Fried Noodles Recipe captures all that deliciousness in just 15 minutes, making it a go-to meal when you want something flavorful but fuss-free.

The image shows a pan full of flat, wide noodles cooked in a shiny brown sauce that covers them evenly, giving a slightly glossy texture. Mixed in are chunky pieces of light brown cooked chicken and bright green vegetables like leafy greens and long slices of green beans. The noodles have some crinkled edges and vary slightly in shade due to the sauce. The pan is black inside and sits on a white marbled surface, with a glimpse of a light blue cloth nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Quick Thai Stir Fried Noodles Recipe
Top Tip
How to Serve Quick Thai Stir Fried Noodles Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Thai Stir Fried Noodles Recipe

Why You'll Love This Recipe

From the moment I made this Quick Thai Stir Fried Noodles Recipe, it quickly became a staple in my kitchen. It’s quick, uses simple ingredients, yet delivers restaurant-quality flavors that always impress my family and friends.

Speedy but flavorful: You can have dinner on the table in just 15 minutes without sacrificing depth of taste.
Flexible ingredients: Whether you want chicken, tofu, shrimp, or veggies, this recipe adapts beautifully.
Authentic flavor profile: The blend of Thai sweet soy, fish sauce, and oyster sauce hits that perfect umami note.
Perfect texture balance: Wide rice noodles get that slight char that brings a wonderful chew and smoky finish.

Ingredients & Why They Work

Each ingredient here is chosen to create that typical Pad See Ew flavor and texture you love from Thai street food stalls. Using the right noodles and sauces really makes all the difference, and I always recommend prepping everything before you start to keep the stir-fry moving quickly.

Flat lay of a small bundle of fresh wide dried rice noodles, a few raw boneless chicken thighs with pale pink skin, roughly chopped bright green Chinese broccoli (gai lan) stalks and leaves, two large smooth brown eggs with uncracked shells, three cloves of fresh garlic with papery skin, a small white ceramic bowl containing thick dark brown Thai sweet soy sauce, a small white ceramic bowl with translucent light amber fish sauce, a small white ceramic bowl with glossy golden oyster sauce, a small white ceramic bowl holding very dark soy sauce, a pinch of fine white pepper powder artfully placed beside a tiny white ceramic bowl of white granulated sugar, and a small white ceramic bowl filled with clear pale yellow avocado oil, all arranged symmetrically and proportionally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Wide rice noodles: These soft, broad noodles soak up the sauce perfectly and hold up well to high-heat stir-frying.
Chicken (or beef, shrimp, tofu, pork): Adding your favorite protein boosts the dish’s heartiness and flavor.
Chinese broccoli (gai lan): This classic green offers a slightly bitter crunch that balances the sweet and savory sauce.
Eggs: Adds richness and helps bind the noodles and sauce together as you stir-fry.
Avocado oil: Its high smoke point is ideal for stir-frying without burning.
Thai sweet soy sauce: The key to that signature sweet-savory flavor — thick, molasses-like, and irresistible.
Fish sauce: A salty punch of umami that you can adjust to your taste.
Oyster sauce: Adds depth with a subtle sweetness and full-bodied flavor.
Dark soy sauce: Gives the noodles that rich, caramelized color and a slightly smoky taste.
Garlic: Minced fresh garlic layers in aromatic complexity and heat.
Sugar (optional): Balances acidity and salt, but use sparingly if your sweet soy sauce is very sweet.

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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.

Make It Your Way

I love mixing up the protein depending on what’s in my fridge—sometimes shrimp for a quick seafood twist or tofu for a meatless version. Feel free to add more veggies or swap out the Chinese broccoli if you want to get creative.

Vegetarian Variation: Replace fish sauce with soy sauce or a vegetarian fish sauce substitute, and swap oyster sauce with mushroom oyster sauce for the same umami kick without animal products. I do this often when cooking for friends who avoid seafood.
Spicy Kick: Add sliced fresh chilies or a dash of chili oil for some heat—I like doing this when I need a little extra zest on a cold night.
Extra Crunch: Toss in some sliced bell peppers or shredded carrots for a colorful crunch. It’s a fun way to get extra veggies in without changing the flavor too much.

Step-by-Step: How I Make Quick Thai Stir Fried Noodles Recipe

The dish shows wide, flat brown noodles coated in a shiny sauce, placed in a white bowl. The noodles are tangled with bright green pieces of broccoli evenly mixed throughout. Some pieces of light brown tofu or similar protein are also mixed in with the noodles and broccoli. A woman's hand is holding wooden chopsticks, lifting a bundle of noodles with a small broccoli floret from the bowl. The background features a white marbled surface with some stacked ceramic bowls and a white cup on a wooden tray, softly blurred. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep your noodles carefully

Boil the wide rice noodles for just 1 to 2 minutes less than package instructions—you want them a bit underdone because they'll finish cooking in the stir-fry. Once drained, rinse with cold water to stop the cooking and prevent sticking. Trust me, this little step saves you from ending up with mushy noodles!

Step 2: Stir-fry your protein

Heat one tablespoon of avocado oil in a wok or large pan over medium-high heat. Add your sliced chicken, shrimp, or tofu and cook until it's almost done. This keeps proteins tender and juicy, rather than dry.

Step 3: Add eggs and greens

Push your protein to one side of the pan and crack in the eggs. Scramble gently until almost cooked through, then toss in the Chinese broccoli. Stir everything together so the greens soften but still have a bit of crunch.

Step 4: Bring it all together with noodles and sauce

Add your drained noodles, the rest of the oil, and the prepared sauce. Crank the heat up to high and stir fry quickly so the noodles soak up all the delicious sauce. Don’t be shy about letting the bottom chars for that authentic pad see ew smokiness. I usually hold off tossing the noodles for about 15 to 30 seconds before flipping — that touch of caramelization is magic.

Top Tip

I’ve found that timing is everything with this Quick Thai Stir Fried Noodles Recipe. Getting your mise en place ready before heating the pan ensures the stir-fry moves fast and evenly. Here are my go-to tips:

Prep everything first: Noodles, sauce, protein, and veggies should all be ready to go before you turn on the heat. Stir-frying is quick, so you can’t pause once started.
Don’t overcook noodles: Slightly undercooking them helps maintain texture after stir-frying and keeps them from falling apart.
Use high heat: It creates that signature smoky char flavor. A hot wok or pan is essential for crispy bits without steaming your ingredients.
Resist constant stirring: Let noodles sit a little to develop those caramelized edges, then flip carefully. This step makes your stir-fry truly authentic.

How to Serve Quick Thai Stir Fried Noodles Recipe

Thai Stir Fried Noodles - Serving Suggestion

Garnishes

I always top my noodles with a sprinkle of crushed roasted peanuts for crunch and fresh lime wedges to squeeze on for brightness. A handful of fresh cilantro or Thai basil adds a herby kick that’s just wonderful.

Side Dishes

This dish is filling on its own, but I like to serve it alongside a simple cucumber salad or some steamed dumplings to round out the meal without overpowering those bold noodle flavors.

Creative Ways to Present

For special occasions, I like to serve this recipe in banana leaf-lined bowls which gives a festival vibe and adds a subtle aroma. You can also garnish with edible flowers and extra lime wedges for a vibrant look that wows guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, and they keep nicely for 3 to 4 days. Before sealing, make sure the noodles have cooled to prevent sogginess.

Freezing

Freezing isn’t my favorite option for this recipe because rice noodles can get a bit mushy after thawing, but if you do freeze it, separate portions and thaw overnight in the fridge for best results.

Reheating

To reheat, I prefer pan-frying leftovers with a splash of water or a little extra oil on high heat to re-crisp the noodles and refresh the flavors. Microwaving tends to make them soggy, so I avoid that whenever possible.

Frequently Asked Questions:

Can I use fresh rice noodles instead of dried?

Fresh rice noodles work wonderfully and actually shorten cooking time, so just adjust stir-fry timing to avoid overcooking.

What if I can’t find Thai sweet soy sauce?

You can make a simple substitute by mixing regular soy sauce with brown sugar or molasses to mimic the sweetness and thickness. However, the authentic sauce really does give the recipe its signature flavor.

Can I make this gluten-free?

Yes! Just ensure your soy sauces and oyster sauce are gluten-free brands, and check your noodles as some brands may contain wheat. Also, swap oyster sauce for a gluten-free mushroom-based alternative if needed.

How do I avoid the noodles sticking together?

Rinse the cooked noodles in cold water and drain thoroughly before stir-frying. Also, use enough oil in the wok, and avoid overcrowding your pan to keep noodles glossy and separated.

Final Thoughts

This Quick Thai Stir Fried Noodles Recipe has become my secret weapon for those busy weeknights when I want something satisfying but don’t want to spend hours in the kitchen. It’s quick, flexible, and so packed with flavor that I find myself craving it again and again. I hope you enjoy making and customizing it just as much as I do—it’s like having a little slice of Thailand right at home.