There’s something so comforting about a wok sizzling with sweet, tangy, and savory flavors, tender slices of chicken, and bright green broccolini. This Thai-Style Stir-Fried Noodles with Chicken and Broccolini is exactly that—an easy, weeknight-friendly stir-fry that balances texture and flavor in every bite. The recipe uses simple pantry staples and a short ingredient list, but the result tastes like something you’d order from a favorite neighborhood noodle shop.
Why you’ll love this Thai-Style Stir-Fried Noodles with Chicken and Broccolini
This dish is fast, versatile, and satisfying. Rice noodles soak up a glossy sauce made from oyster and soy sauces, a bit of molasses for depth, and a tang of white vinegar. Sliced chicken cooks quickly after a brief baking soda tenderizing step, and broccolini keeps a pleasant snap when cooked properly. The serrano chile adds a mild, lively heat—optional, but I love the contrast it brings.
Ingredients
- ▢1/3 cup rice vinegar
- ▢1 serrano chile, stemmed and sliced into thin rings
- ▢2 (6-ounce) boneless, skinless chicken breasts, cut against grain into ¼-inch thick slices
- ▢1 teaspoon baking soda
- ▢8 ounces 1/4-inch wide rice noodles
- ▢¼ cup vegetable oil, divided
- ▢¼ cup oyster sauce
- ▢1 tablespoon plus 2 teaspoons soy sauce
- ▢2 tablespoons packed dark brown sugar
- ▢1 tablespoon white vinegar
- ▢1 teaspoon molasses
- ▢1 teaspoon fish sauce
- ▢3 garlic cloves, sliced thin
- ▢3 large eggs
- ▢10 ounces broccolini (5 cups), florets cut into 1-inch pieces, stalks cut on bias into ½-inch pieces
Note: The ingredient list is the source of truth for names and amounts used throughout the recipe and directions.
Prep and strategy
Start by prepping everything: slice the serrano, cut the chicken across the grain into thin slices, trim and cut the broccolini, and slit the garlic thinly. The rice noodles benefit from a brief soak and the chicken will get a quick tenderizing with baking soda, which speeds up cooking and keeps the meat juicy. Have your sauce mixed and within reach—stir-fries move fast once you begin.
Step-by-step instructions for Thai-Style Stir-Fried Noodles with Chicken and Broccolini
- Tenderize the chicken: Place the 2 (6-ounce) boneless, skinless chicken breasts, sliced against the grain into ¼-inch thick pieces, in a bowl. Sprinkle 1 teaspoon baking soda over the chicken and toss to coat evenly. Let rest for 10–15 minutes while you prep other ingredients. This brief step helps the chicken stay tender during high-heat cooking.
- Soak the rice noodles: Put the 8 ounces of 1/4-inch wide rice noodles in a large bowl and cover with hot (not boiling) water. Let them soften for about 8–10 minutes, or until pliable but still slightly firm to the bite. Drain and set aside. If they stick together, gently loosen with your hands or tongs.
- Mix the sauce: In a small bowl combine ¼ cup oyster sauce, 1 tablespoon plus 2 teaspoons soy sauce, 2 tablespoons packed dark brown sugar, 1 tablespoon white vinegar, 1/3 cup rice vinegar, 1 teaspoon molasses, and 1 teaspoon fish sauce. Stir until the sugar is dissolved and the mixture is uniform. This is the sauce that will coat the noodles and flavor the whole dish.
- Rinse and pat the chicken: After the baking soda rest, rinse the chicken briefly under cold water to remove excess baking soda, then pat the slices dry with paper towels. Dry chicken sears better and prevents steaming in the pan.
- Heat the wok or skillet: Place a large wok or a roomy skillet over medium-high heat. Add 2 tablespoons of the ¼ cup vegetable oil and let it get hot but not smoking.
- Cook the chicken in two batches: Add half of the chicken slices to the hot oil and spread them in a single layer. Let them sear 1–2 minutes without moving, then stir-fry until just cooked through, about 2–3 minutes total depending on thickness. Transfer the cooked chicken to a plate and repeat with the remaining chicken and another 2 tablespoons of vegetable oil. Return all chicken to the plate when done.
- Cook the garlic and serrano: With the pan still hot, add the thinly sliced 3 garlic cloves and the serrano chile rings. Stir constantly for about 30 seconds until the garlic is fragrant and just beginning to color. Watch carefully to avoid burning.
- Scramble the eggs: Push the garlic and serrano to the sides of the pan to create a clear center. Add the 3 large eggs to the center and scramble them quickly until just set. Break them into bite-sized pieces as they cook.
- Add broccolini: Toss in the 10 ounces broccolini (florets cut into 1-inch pieces, stalks cut on the bias into ½-inch pieces). Stir-fry for 2–3 minutes until the broccolini turns a bright green and is tender-crisp. You want a little snap to the stalks.
- Combine noodles and sauce: Add the drained rice noodles to the wok along with the sauce mixture. Toss thoroughly to coat the noodles and heat the sauce through. Use tongs or a spatula to fold everything together so the noodles pick up the sauce and the vegetables distribute evenly.
- Finish with chicken and adjust: Return the cooked chicken to the pan. Stir-fry everything together for another 1–2 minutes until the chicken is heated through and the flavors have melded. Taste and adjust with a splash more soy sauce or a pinch of sugar if desired.
- Serve immediately: Transfer the Thai-Style Stir-Fried Noodles with Chicken and Broccolini to serving plates. Garnish with extra serrano rings if you like more heat. Serve hot for the best texture and flavor.
Troubleshooting and tips
- Sticky noodles: If your rice noodles clump, gently loosen them after they soak before adding to the wok. Tossing them in a touch of oil can also help.
- Don’t overcook broccolini: Keep the broccolini tender-crisp. Overcooking makes it limp and less vibrant.
- Adjust heat: Serrano chiles vary in spiciness. Remove the seeds for milder heat or add more chiles if you like it fiery.
- Make it vegetarian: Replace chicken with extra broccolini and firm tofu, and swap the fish sauce with a splash more soy sauce and a pinch of umeboshi paste or miso for umami.
Make-ahead and storage
You can prep the sauce and slice the chicken up to a day earlier, keeping them refrigerated separately. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water to loosen the noodles and refresh the sauce.
Final thoughts
This Thai-Style Stir-Fried Noodles with Chicken and Broccolini hits all the right notes—sweet, salty, tangy, and a little spicy. The quick baking soda tenderizing step keeps the chicken juicy, while broccolini adds a fresh, satisfying crunch. It’s the perfect weeknight recipe when you want something bright and flavorful without a lot of fuss.
Thai-Style Stir-Fried Noodles with Chicken and Broccolini
A quick, savory stir-fry of rice noodles with marinated chicken, broccolini, and a tangy chili-vinegar condiment.
Equipment
- Large Bowl
- Small Bowl
- 12-inch nonstick skillet
- Tongs
- Rubber spatula
- pot (for boiling water)
Ingredients
- 1/3 cup rice vinegar
- 1 serrano chile stemmed and sliced into thin rings
- 2 boneless, skinless chicken breasts 6-ounce each, cut against the grain into 1/4-inch slices
- 1 teaspoon baking soda
- 8 ounces rice noodles 1/4-inch wide
- 1/4 cup vegetable oil divided
- 1/4 cup oyster sauce
- 1 tablespoon soy sauce plus 2 teaspoons additional (total 1 tbsp + 2 tsp)
- 2 tablespoons dark brown sugar packed
- 1 tablespoon white vinegar
- 1 teaspoon molasses
- 1 teaspoon fish sauce
- 3 cloves garlic sliced thin
- 3 large eggs
- 10 ounces broccolini (about 5 cups) florets cut into 1-inch pieces; stalks cut on the bias into 1/2-inch pieces
- 2 tablespoons water for chicken marinade
- 2 teaspoons vegetable oil for tossing drained noodles (part of the 1/4 cup divided)
Instructions
- Combine 1/3 cup rice vinegar and the sliced serrano in a small bowl and let sit at room temperature for at least 15 minutes to make the chili vinegar condiment.
- In a bowl, mix the chicken slices with 2 tablespoons water and 1 teaspoon baking soda; let rest at room temperature 15 minutes, then rinse under cold water and drain well.
- Bring 6 cups of water to a boil. Place the rice noodles in a large bowl and pour the boiling water over them; stir, then soak until almost tender, about 8 minutes, stirring once halfway. Drain, rinse with cold water, drain again, and toss with 2 teaspoons vegetable oil.
- Whisk together 1/4 cup oyster sauce, 1 tablespoon plus 2 teaspoons soy sauce, 2 tablespoons packed dark brown sugar, 1 tablespoon white vinegar, 1 teaspoon molasses, and 1 teaspoon fish sauce in a small bowl; set the sauce aside.
- Heat 2 teaspoons oil in a 12-inch nonstick skillet over high heat. Add the sliced garlic and cook, stirring occasionally, until golden brown, 1 to 2 minutes; avoid burning.
- Add the drained chicken and 2 tablespoons of the prepared sauce to the skillet. Spread the chicken in an even layer and let it cook without stirring 1 to 1½ minutes until the underside browns. Turn with tongs and cook the second side 1 to 1½ minutes until browned. Push the chicken to one side of the skillet.
- Add 2 teaspoons oil to the empty side of the skillet and crack in the eggs; gently stir with a spatula until they begin to set, then combine the eggs with the chicken, breaking the eggs into pieces. Cook another 30 to 60 seconds until eggs are fully set, then transfer the mixture to a bowl.
- Wipe the skillet if needed and heat 2 teaspoons oil over high until shimmering. Add the broccolini and 2 tablespoons of the sauce, toss to coat, cover, and cook 2 minutes, stirring once halfway. Uncover and cook 2 to 3 more minutes until browned in spots. Transfer broccolini to the bowl with the chicken and eggs.
- Heat 2 teaspoons oil in the skillet and add half the noodles with 2 tablespoons of the sauce; toss and cook about 2 minutes until the noodles begin to brown in spots, stirring only once. Transfer to the bowl with the chicken and broccolini. Repeat with another 2 teaspoons oil, the remaining noodles, and 2 tablespoons sauce.
- When the second batch of noodles is starting to brown, return all contents to the skillet, toss to combine, and let cook undisturbed for 1 to 1½ minutes to finish. Serve immediately with the prepared chili vinegar on the side.
Notes
- Marinating with baking soda tenderizes the chicken quickly.
- Soak noodles until just tender to avoid mushy texture.
- Cook in batches so ingredients brown instead of steaming.
- Watch garlic closely so it turns golden but does not burn.
