Thai Smoky Chicken Stir-Fried Wide Noodles

A beloved Thai street-food classic, these smoky wok-fried wide rice noodles get their signature char from fiery heat and a generous splash of dark soy. Tender chicken, scrambled egg, and crisp Chinese broccoli are tossed together over blazing heat, then served alongside a light peppery broth to balance the rich, savory noodles.

Nutrition Facts

Per serving (estimated)

• 780 kcalCalories
• 24 gFat
• 6 gSaturated Fat
• 98 gCarbs
• 5 gFiber
• 7 gSugar
• 40 gProtein
• 1450 mgSodium
• 620 mgPotassium
• 110 mgCalcium
• 4 mgIron
• 38 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the noodles and chicken

• 1 lb fresh wide rice noodles (sen yai), loosened
• 12 oz boneless skinless chicken thighs, sliced thin
• 2 large eggs, lightly beaten
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 1/2 tsp ground white pepper
• 2 tbsp vegetable oil, divided
• 6 cloves garlic, smashed
• 1 large yellow onion, sliced
• 8 oz Chinese broccoli (gai lan), stems halved lengthwise, leaves torn
• 3 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 tbsp water

For the side broth

• 4 cups low-sodium chicken stock
• 1 tbsp soy sauce
• 1 tsp ground white pepper
• 2 scallions, thinly sliced
• 1/4 cup cilantro leaves and tender stems

For the condiment plate

• 1/4 cup fish sauce
• 1/4 cup white vinegar
• 2 tsp sugar
• 1 tsp Thai chili flakes (prik bon)

Directions

1. In a bowl, toss the sliced chicken with the soy sauce, cornstarch, and white pepper. Let it marinate while you prepare the other components. Whisk the fish sauce, vinegar, sugar, and chili flakes in a small dish for the condiment plate until the sugar dissolves.
2. Bring the chicken stock to a gentle simmer in a small pot. Add the soy sauce, white pepper, scallions, and cilantro, then keep it hot over low heat so it stays piping when the noodles are plated.
3. Heat 1 tablespoon of oil in a well-seasoned wok or large skillet over the highest possible heat until just smoking. Add the garlic and onion and stir-fry for 20 seconds until fragrant and lightly charred. Add the chicken and spread it in a single layer; let it sear untouched for 30 seconds, then stir-fry until just cooked through, about 2 minutes. Transfer to a plate.
4. Add the remaining 1 tablespoon of oil to the wok and reheat until smoking. Add the noodles and toss quickly to coat, then spread them flat and let them char undisturbed for 45 seconds to develop smoky flavor. Drizzle the dark soy sauce around the edges of the wok (not directly on the noodles) to caramelize.
5. Toss the noodles with the oyster sauce, fish sauce, sugar, and water, then push them up one side of the wok. Pour the beaten eggs into the empty space and let them set for 15 seconds before scrambling, then immediately toss everything together. Add the chicken back along with the Chinese broccoli and stir-fry just until the greens are wilted and bright green, about 1 minute.
6. Divide the noodles among four bowls. Ladle the hot broth into four separate small bowls. Serve each plate with a small dish of the chili-vinegar condiment on the side for dipping the chicken.
7. Diners traditionally spoon a little of the condiment into the broth for sipping and use the rest to sprinkle over the noodles to taste.

Cook’s Notes

• A smoking-hot wok is non-negotiable: wok hei (the smoky breath of the wok) is what separates this dish from Pad See Ew. Work in batches if your wok is small so the noodles sear rather than steam.
• If you cannot find fresh sen yai, use 12 oz of dried wide rice noodles cooked 2 minutes shy of package directions, rinsed, and tossed with 1 teaspoon of oil to prevent clumping.
• Dark soy sauce (siow daam) is sweetness and color, not saltiness, do not substitute with regular soy or the noodles will taste harsh and brown unevenly.
• Bone-in chicken thighs (deboned after cooking) stay juicier over extreme heat, but sliced boneless thighs work perfectly for a quicker weeknight version.
• The accompanying broth is meant to be sipped between bites to cleanse the palate and temper the intensity of the dark, smoky noodles.

More Thailand Recipes You’ll Love

Craving more flavors from Thailand? Try these traditional recipes:

• Thai Green Curry
• Thai Spicy Basil Tofu Stir-Fry (Pad Tofu Gapow)
• Thai Crispy Pork Belly Noodle Bowl with Coconut Lime Broth

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