Easy Bangkok Street Vendor Noodles

Easy Bangkok Street Vendor Noodles in a cast iron pan

The Spruce Eats / Cara Cormack

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
374 Calories
15g Fat
35g Carbs
27g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 374
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 9%
Cholesterol 51mg 17%
Sodium 2174mg 95%
Total Carbohydrate 35g 13%
Dietary Fiber 5g 18%
Total Sugars 10g
Protein 27g
Vitamin C 59mg 296%
Calcium 92mg 7%
Iron 3mg 17%
Potassium 759mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This quick and easy stir-fry noodle recipe comes from the street vendors of Bangkok. A delicious noodle recipe that reveals Chinese influence in its choice of noodles: fresh long wheat noodles (lo mein or Shanghai noodles work well). Even your kids will love this tasty noodle recipe—just be sure to leave out the chiles for them.


For the Stir-Fry:

  • 2 boneless chicken breasts, cut into small pieces or strips

  • 1 teaspoon arrowroot powder, or cornstarch

  • 3 tablespoons soy sauce

  • 1 (8- to 10-ounce) package thick fresh wheat noodles (Shanghai or lo mein)

  • 1/2 to 1 cup sliced shiitake mushrooms 

  • 1 cup broccoli florets

  • 3 clove garlic, minced

  • 1 (1-inch) piece galangal, or ginger, grated or thinly sliced

  • 4 medium spring onions, cut into 2- to ​3-inch lengths

  • 1/2 cup fresh cilantro

  • 1/2 cup fresh basil leaves, roughly chopped

  • 2 cups bean sprouts

  • 1 red chile pepper, finely diced, optional

  • 2 to 3 tablespoons oil, for stir-frying

  • 1 key lime, or lime, cut into wedges, for garnish

  • Thai red chili sauce, for garnish

For the Stir-Fry Sauce:

  • 2 heaping teaspoons arrowroot powder, or cornstarch

  • 1/2 cup water

  • 4 tablespoons oyster sauce

  • 1 tablespoon fish sauce

  • 1 tablespoon soy sauce

  • 1 teaspoon dark soy sauce

Steps to Make It

  1. Gather the ingredients.

    Easy Bangkok Street Vendor Noodles ingredients in bowls

    The Spruce Eats / Cara Cormack

  2. Stir 1 teaspoon of arrowroot powder (or cornstarch) into 3 tablespoons of soy sauce until dissolved. In a bowl, combine the chicken pieces with the soy sauce mixture.

    Chicken pieces with cornstarch, and soy sauce in a bowl

    The Spruce Eats / Cara Cormack

  3. Place oil in a wok or large frying pan over medium to high heat. When hot, add garlic, galangal (or ginger), chile (if using), mushrooms, and chicken. In a small bowl, dissolve 2 teaspoons of arrowroot powder (or cornstarch) in 1/2 cup of water and stir in the remaining sauce ingredients. Add the sauce to the pan and stir-fry for several minutes, or until chicken is cooked.

    Garlic, galangal, chili, mushrooms, and chicken in a cast iron pan

    The Spruce Eats / Cara Cormack

  4. Add spring onions and broccoli and continue to stir-fry another minute. Again, add a little moisture to the wok/pan if it becomes too dry.

    Chicken with mushrooms, spring onions and broccoli in a cast iron pan

    The Spruce Eats / Cara Cormack

  5. Add noodles and stir-fry sauce. Gently stir-fry, turning noodles as you go with 2 large wooden spoons (Asian-style paddles or "shovels" work well for this). Continue until all ingredients are well blended, the sauce is evenly distributed, and noodles are soft—2 to 3 minutes (fresh noodles will not take long to cook).

    Easy Bangkok Street Vendor Noodles cooking in a cast iron pan

    The Spruce Eats / Cara Cormack

  6. Add the bean sprouts (bean sprouts should retain their crispness, so merely mix them in). Turn off the heat.

    Bean sprouts added to the Easy Bangkok Street Vendor Noodles in a cast iron pan

    The Spruce Eats / Cara Cormack

  7. Taste test for salt. If not salty enough, add a little more fish sauce (1 tablespoon) and mix in. If too salty for your taste, add 1 tablespoon of lime juice.

    Easy Bangkok Street Vendor Noodles in a cast iron pan, lime wedges in a bowl, and fish sauce in a glass

    The Spruce Eats / Cara Cormack

  8. Sprinkle with fresh herbs (basil and coriander), and portion out directly from the wok or frying pan while still hot. Serve with Thai chili sauce and cut limes (for squeezing over the noodles) on the side.

    Easy Bangkok Street Vendor Noodles in a cast iron pan, garnished with basil and coriander

    The Spruce Eats / Cara Cormack


Cooking Tip: in Asian cooking, this mixture acts as a sort of marinade, so make sure the meat is thoroughly incorporated with the soy sauce mixture. Allow it to sit while you prepare all other ingredients.

Stir-Frying Tip: If wok/pan becomes too dry, add a little cooking wine, sherry, chicken broth, or water, 1 tablespoon at a time, in order to keep the ingredients frying nicely.