Easy Bangkok Street Vendor Noodles

stir-fry noodle

VickyRu / iStock / Getty Images Plus

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
887 Calories
37g Fat
62g Carbs
80g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 887
% Daily Value*
Total Fat 37g 48%
Saturated Fat 10g 51%
Cholesterol 209mg 70%
Sodium 1540mg 67%
Total Carbohydrate 62g 22%
Dietary Fiber 10g 36%
Protein 80g
Calcium 397mg 31%
*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 chilies for them.


  • 2 boneless chicken breasts (cut into small pieces or strips)
  • 1 tsp. arrowroot powder (or cornstarch)
  • 3 tbsp. soy sauce (dissolve arrowroot or cornstarch by stirring powder into the sauce)
  • 1 package fresh wheat noodles (thicker Shanghai or Low Mein type work well)
  • 1/2 to 1 cup shiitake mushrooms (sliced)
  • 1 cup broccoli florets
  • 3 cloves garlic (minced)
  • 1 1 inch piece galangal (or ginger, grated or thinly sliced into small pieces)
  • 4 spring onions (cut into 2 to ​3-inch lengths)
  • 1/2 cup cilantro
  • 1/2 cup fresh basil leaves (roughly chopped if large)
  • 2 cups bean sprouts
  • Optional: 1 red chili (finely diced)
  • 2 to 3 tbsp. oil (for stir-frying)
  • Garnish: 1 key lime (or regular lime, cut up)
  • Garnish: Thai red chili sauce
  • For the Stir-Fry Sauce:
  • 4 tbsp. oyster sauce
  • 1 tbsp. fish sauce
  • 1 tbsp. soy sauce
  • 1 tsp. ​dark soy sauce
  • 2 heaping tsp. arrowroot starch (or cornstarch, dissolved in 1/2 cup water)

Steps to Make It

  1. Gather the ingredients.

  2. In a bowl, combine chicken pieces with arrowroot or cornstarch/soy sauce mixture.

  3. Place oil in a wok or large frying pan over medium to high heat. When hot, add garlic, galangal (or ginger), chili (if using), mushrooms, and chicken (along with its soy sauce marinade). Stir-fry for several minutes, or until chicken is cooked.

  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.

  5. Add stir-fry sauce. Gently stir-fry, turning noodles as you go with two 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).

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

  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.

  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.


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 Tbsp. at a time in order to keep the ingredients frying nicely.