Stir Fry Noodle Recipe

Inspired by Thai Pad

Time30m

Serves2

Make Stir Fry Noodle Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Noodles

7.05 oz (200 g) Rice noodles

Vegetables

1 unit Bell pepper (sliced)

1 unit Carrot (julienned)

1 cup Broccoli Florets

1 cup Snow Peas

3 stalks Green onions (sliced)

Sauce

4 tbs Aged soy sauce

2 tbs Toasted sesame oil

3 cloves Garlic (minced)

1 tbs Ginger (grated)

1 tsp Chili Paste

Protein (optional)

7.05 oz (200 g) Chicken Breast (sliced)

Method

Preparation

Prepare the Noodles

Bring a pot of water to a boil. Add the rice noodles and cook for 4-5 minutes until soft. Drain and rinse under cold water to stop cooking. Set aside.

Prep the Vegetables

Wash and slice the bell pepper, julienne the carrot, and cut the broccoli into florets. Rinse the snow peas. Chop the green onions, including the green tops.

Prepare the Sauce

In a small bowl, combine the soy sauce, sesame oil, minced garlic, grated ginger, and chili paste. Mix well and set aside.

Cooking

Cook the Protein (if using)

In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the sliced chicken breast and cook for 5-7 minutes until fully cooked. Remove from the pan and set aside.

Stir-fry the Vegetables

In the same skillet or wok, add another tablespoon of oil if needed. Add the bell pepper, carrot, broccoli, and snow peas. Stir-fry for 3-4 minutes until they begin to soften.

Combine Everything

Add the cooked noodles and the sauce to the skillet. If using, return the cooked chicken to the pan. Toss everything together and stir-fry for an additional 2-3 minutes until everything is heated through and well coated with the sauce.

Garnish and Serve

Remove from heat, sprinkle with sliced green onions, and serve hot.