M7-thai Style Stir Fried Rice Noodles Recipe

Prepare noodles

If using fresh wide rice noodles: gently separate any stuck pieces and lay them on a tray. If using dried noodles: soak in warm water for 20–30 minutes until pliable, then drain. Pat lightly with a towel to remove excess moisture. If noodles are in large sheets, cut to 1-inch wide strips.

Slice and season proteins

Lightly season the sliced chicken and shrimp with 1/4 teaspoon salt and a pinch of white pepper. Toss tofu cubes with a pinch of salt.

Pre-cook proteins

Heat 1 tablespoon oil in a large wok or heavy skillet over high heat. Add tofu cubes and sear until golden on all sides, about 2–3 minutes per side. Remove and reserve. Add the chicken slices and stir-fry until just cooked through, about 2–3 minutes; remove and reserve. Add the shrimp and cook until opaque and pink, about 1–2 minutes; remove and reserve. Keep all proteins on a plate nearby.

Wipe the wok if necessary and return to high heat. Add remaining 2 tablespoons of oil. Add the minced garlic and sliced shallot, and stir-fry 20–30 seconds until fragrant but not browned.

Add the blanched Chinese broccoli (or broccoli), julienned carrot (if using), and most of the scallions (reserve some for garnish). Stir-fry 1–2 minutes until vegetables are bright and just tender.

Whisk together light soy sauce, dark soy sauce, oyster sauce, fish sauce, palm sugar, rice vinegar (or lime juice), white pepper, and chili paste in a small bowl until sugar dissolves.

Pour the sauce into the wok with the vegetables and stir quickly to combine. Let the sauce bubble for 10–15 seconds to marry flavors.

Add the prepared noodles to the wok, using tongs or chopsticks to gently fold them into the vegetable-sauce mixture. If noodles feel dry or stick together, add 1–2 tablespoons water and continue tossing until evenly coated.

Return the cooked proteins (tofu, chicken, shrimp) to the wok and toss to combine with the noodles. Adjust heat to medium-high to avoid overcooking shrimp and chicken.

Egg finish (optional)

Push the noodle-protein mixture to one side of the wok. Add a little oil to the empty side, pour in the beaten eggs and scramble quickly until they are just set, then fold the eggs through the noodles.

Add bean sprouts and remaining scallions; toss just until bean sprouts are warmed but still crisp, about 20–30 seconds.

Taste and adjust seasoning: add a splash more fish sauce for saltiness, a squeeze of lime for brightness, or a pinch of sugar to balance if needed.

Transfer the stir-fried rice noodles to warm plates. Garnish with crushed roasted peanuts, fresh cilantro leaves, reserved scallions, and lime wedges on the side. Serve immediately.