on Sep 20, 2022, Updated Oct 31, 2023 Here are a few more noodle recipes that you may like: Cheese Ramen Noodles, Cantonese Pan Fried Noodles, Vegan Pad Thai Noodles, Thai Chicken Drunken Noodles, and Kimchi Noodles.
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It is a comfort food served at most Thai restaurants and takeaway joints.
These noodles can be made vegetarian by skipping adding any meat or with a variety of meat like chicken, beef, pork, shrimp, etc.
This homemade version tastes exactly like your favorite Thai takeout and comes together in 30 minutes using simple ingredients.
Serve it on its own for a comforting weeknight dinner, or make it for weekend brunch with other favorite Thai dishes.
These gluten-free noodles magically turn clear like glass once cooked.
For The Sauce – You will need dark soy sauce, oyster sauce, fish sauce, sugar, and water to make the savory sauce mix.
I prefer low-sodium soy sauce, but you can also use regular soy sauce.
The oyster sauce adds a rich and savory flavor to the dish.
Fish sauce adds a salty umami flavor, taking the dish to another level.
Veggies – I added carrots, green cabbage, and scallions to this recipe, but feel free to add more veggies of your choice.
Mushrooms, baby corn, bean sprouts, napa cabbage, green beans, red and yellow bell peppers, broccoli, snow peas, spinach, and other vegetables work well.
Protein – I added boneless, skinless chicken and eggs to this recipe. You can substitute the chicken with beef, shrimp, or pork. Keep in mind that the cooking time will be different for different meats.
Others – You will also need oil, cornstarch, garlic, onion, ground black pepper, and green onions.
Drain the water and toss the noodles with 1 tablespoon oil to prevent them from sticking. Set them aside.
2 tablespoon dark soy sauce 3 tablespoon oyster sauce 1 tablespoon fish sauce 2 tablespoon granulated white sugar ¼ cup of water
Slice them into thin strips. Add chicken strips to a mixing bowl along with 2 tablespoon cornstarch and toss well. Heat 2 tablespoon oil in a non-stick skillet or a wok over medium-high heat. Transfer the cooked chicken to a plate and keep it aside. Add 2 tablespoon minced garlic and sauté for 10-12 seconds. Now add the following veggies to the wok and stir-fry for a minute.
½ cup thinly sliced onions ½ cup thinly sliced carrots 2 cups finely shredded green cabbage ½ teaspoon ground pepper
Scramble the eggs until the eggs are cooked through. Mix the scrambled eggs with the veggies. Toss well to coat the noodles with the sauce. Taste and add more soy sauce and salt if required. Sprinkle 2 stalks of scallions (cut into 1-inch pieces) and mix gently. Serve hot. Note – If your noodles are a little dry, add some water, one tablespoon at a time, and toss.
