Lately, I’ve been on a serious Thai food kick—especially noodles. Honestly, I could have named my blog Sandra’s Daily Craving, haha, because everything I crave somehow makes its way here. And this time? My craving led to this flavorful Thai Chicken Noodle Stir Fry.
I found the inspiration in a Thai cookbook I’ve been flipping through, but as usual, I couldn’t just follow the recipe word for word. Cooking, to me, is about experimenting, tasting, adjusting, and making each dish your own.
That’s exactly what I did here—bringing together juicy chicken, bold curry paste, crunchy peanuts, and chewy rice noodles into one crave-worthy bowl.
The best part about stir fry? It’s quick, customizable, and full of flavor. Once you prep your ingredients, everything comes together in under 30 minutes.
Tips for the Best Thai Chicken Noodle Stir Fry
- Prep ahead: Slice chicken and chop veggies before you heat the wok. Stir fry cooks fast!
- Noodle choice: Rice noodles (like pad Thai noodles) work best, but you can swap with egg noodles or even spaghetti if that’s what you have.
- Flavor boost: Toast the peanuts before adding for extra crunch and nuttiness.
- Spice level: Red curry paste gives rich, balanced heat, but you can use green curry paste for a brighter flavor—or add Thai chilies if you love extra spice.
- Texture balance: Don’t skip the lime juice! That tangy squeeze at the end ties all the flavors together.
Ingredient Highlights
- Chicken breast – thinly sliced for quick cooking
- Thai curry paste – red or green, depending on your spice preference
- Garlic chives or scallions – for freshness
- Roasted peanuts – for crunch and authentic Thai flair
- Rice noodles – soft, chewy, and perfect for soaking up the sauce
This dish is vibrant, comforting, and absolutely addictive. Once you try it, you’ll crave it as much as I do!
If you make this Thai Chicken Noodle Stir Fry, I’d love to see it!
📌 Pin this recipe to save it for later and share it with friends who love Thai food.
Don’t forget to tag me on Instagram @sandraseasycooking and use the hashtag #sandraseasycooking so I can check out your delicious creations. 💕
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Thai Chicken Noodle Stir Fry
This Thai Chicken Noodle Stir Fry is bold, spicy, and full of flavor! Juicy chicken, chewy noodles, crunchy peanuts, and a squeeze of lime make this a 30-minute dinner you’ll crave again and again. Perfect for busy weeknights or when you’re craving takeout at home!
Ingredients
- 1 lb chicken breast, thinly sliced into strips (about 1 ½ x ½ inch)
- 1 tablespoon light soy sauce
- 2 teaspoons cornstarch or flour
- ½ cup chicken stock
- 1 tablespoon Thai fish sauce
- 3 oz garlic chives (or scallions), chopped into ¾-inch lengths
- 2 tablespoons peanut oil (or vegetable oil – see notes)
- ¾-inch piece galangal or fresh ginger, finely chopped
- 1–2 tablespoons red curry paste (or substitute with green curry paste)
- ½ cup dry roasted unsalted peanuts, coarsely chopped
- Juice of ½ lime
- 8 oz rice noodles (pad Thai noodles) or egg noodles
Garnish options:
- Chives or scallion greens
- Fresh cilantro
- More chopped peanuts
- Red chili peppers (optional, for heat)
Instructions
- Marinate the chicken: Place chicken strips in a shallow dish. Toss with soy sauce and cornstarch until coated. Cover and marinate for at least 30 minutes (or up to 24 hours in the fridge).
- Prepare sauce & noodles: In a small bowl, whisk together chicken stock and fish sauce. Cook noodles according to package directions, drain, and toss with 1 tablespoon oil to prevent sticking. Mine need to be soaked for 10 to 15 minutes in the hot water before cooking, so read the noodles' pack label.
- Cook chicken: Heat a wok or large frying pan over high heat. Add the remaining 1 tablespoon of oil, then stir-fry the chicken for 3–5 minutes, until no longer pink.
- Add aromatics & curry: Stir in chopped ginger (or galangal) and curry paste. Cook for 1 minute until fragrant.
- Combine: Pour in the stock mixture, bring to a boil, then add cooked noodles. Toss until noodles are evenly coated. Add chives (or scallions) and half the peanuts; stir until the greens wilt.
- Finish: Squeeze in lime juice, sprinkle with remaining peanuts, and toss well.
- Garnish with fresh herbs, chilies, and more peanuts if desired. Serve immediately!
Notes
- Oil choice: Peanut oil adds an authentic nutty flavor, but any neutral oil (like canola or vegetable) works.
- Noodles: Rice noodles are classic, but egg noodles (or even spaghetti in a pinch) can be used. Cook just until tender so they don’t break apart when stir-frying.
- Peanuts: Toast them lightly in a dry skillet for extra crunch and flavor.
- Make it spicier: Add fresh Thai red chilies or extra curry paste. For milder heat, start with 1 tablespoon curry paste.
- Vegetarian option: Swap chicken for tofu or shrimp for a seafood version.
