Thai Noodle Stir-Fry with Chicken and Vegetables

There is a small, local Thai restaurant neaby that serves a wonderful Thai noodle dish called Singha Noodles that I love. Our local newspaper published their recipe for this dish in a 'You Asked For It' column in the food section a while ago and I made it.

The list of ingredients seemed somewhat short to duplicate the wonderful flavor that I recalled. I'm always just a little suspect of recipes that are shared by a restaurants. Why would they want anyone to make their dishes at home and potentially lose business?

I decided to do a web search for Thai noodle recipes just to see how other recipes for Thai noodles compared to this one and found several that sounded quite good with a variety of other seasonings.  I combined the instructions and ingredients from those that I liked and kept my fingers crossed that it would taste as good as I remembered eating in the restaurant.

The addition of eggs in the recipe reminded me of the Italian pasta carbonnara, so that is how I decided to add the eggs to my Thai noodles - at the very end. 

The stir-fry turned out delicious and exceeded my expectations. Even my husband told me I could make this again, anytime! I'm sure this will be a recurring dish here from now on.  I'm looking forward to trying it with shrimp, pork and possibly duck.

Thai Noodle Stir-Fry with Chicken

~Savoring Time in the Kitchen
Printable Recipe

Serves 2 very hungry people as a main dish.

8-oz (one box) thin rice noodles
2-4 tablespoons Canola oil
1-1/2 cups uncooked chicken breast, sliced into thin strips (you could substitute shrimp, pork or beef)
1 teaspoon minced fresh garlic (about 1-2 cloves depending on size)
3 cups mixed vegetables, sliced into thin strips (I used pea pods, carrots, Napa cabbage, mushrooms and bean sprouts)
3 green onions, thinly sliced, using some of the green portion
2 eggs, lightly beaten

Sauce:

2 teaspoons yellow curry powder (I didn't have Thai curry so substituted regular curry powder)
2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon cayenne pepper (or red pepper flakes)
1 teaspoons paprika
1/2 cup water
1/4 cup bottled Thai Fish Sauce
1 tablespoon lime juice
1 teaspoon (or to taste) bottled Thai Garlic Chili Pepper Sauce
1 tablespoon bottled Sesame Oil

Place rice noodles in a large bowl with enough cool water to cover and soak for one hour, or until the noodles are white and no longer transparent but remain al dente. Drain and wrap in a damp towel until ready to use. Meanwhile, slice vegetables and chicken and place into individual bowls. Place eggs into a small bowl and beat lightly with a fork.

Place all sauce ingredients into a medium bowl and stir to blend.

Have a platter or bowl ready beside the frying pan.

When you have everything prepared for the stir fry, heat a very large skillet or wok over medium-high heat with 1-2 tablespoons of oil. You may also add a splash of sesame oil to the pan which I did. When the pan is ready, first add the harder vegetables, such as the carrot, and stir fry for 2-3 minutes. Add the pea pods, mushrooms and cabbage and stir fry for another 2-3 minutes, then add the bean sprouts and green onion and stir fry for 1 minute. Remove the vegetables from the frying pan and place them on the platter.

Add another 1-2 tablespoons of oil to the pan and another splash of sesame oil, if desired, and heat. Add the sliced chicken pieces and stir fry until fully cooked and no longer pink - about 3-4 minutes. Add the minced garlic and stir fry for 1 minute. Return the vegetables to the pan and add the sauce. When the sauce starts to bubble, add the beaten eggs. Stir and toss quickly until the eggs are fully cooked, about 1 more minute.  Add the rice noodles and toss with the chicken/vegetable mixture.  Adjust seasonings, if necessary and serve immediately.

This is the brand of noodles that I found at my local store:

Tweet