As an athlete, I’m always looking for meals that are quick, packed with protein, and full of flavour. After a long day of training, the last thing I want is to spend hours in the kitchen. That’s why this Thai Chicken Stir Fry is a go-to for me—it comes together fast, is loaded with fresh veggies, and is perfect for using up whatever you have in the fridge. Plus, this stir fry strikes the right balance of carbs from the noodles, protein from the chicken, and essential nutrients from the vegetables, making it a well-rounded meal.
Tips for making the best Thai Chicken Stir Fry with Noodles
Customise your veggies – one of the best things about stir-fries is that you can really use whatever veggies you have on hand. Carrots, broccoli, or snow peas all make great additions to this dish. Just remember to cut them into bite-sized pieces so they cook evenly.
Adjust the spice level – If you like things extra spicy, feel free to add more chilies or even a splash of chilli sauce to the sauce mixture. For a milder version, reduce the amount of chilli or omit it entirely.
Meal prep – This stir fry is great for meal prepping! You can store leftovers in the fridge for up to 3 days and easily reheat them for a quick meal later in the week.
Fresh Noodles
One of the standout features of this dish is the noodles. I recently discovered thick, fresh noodles that are incredibly soft, tender, and absorb the sauce nicely. You can typically find them in the refrigerated section of your local supermarket, and they really elevate the texture of the dish. That said, feel free to use any noodles you have on hand—whether it’s rice noodles or egg noodles – they’ll work just as well!
Macro Breakdown (3 large Servings)
Calories: 568 kcal
Protein: 41g
Fat: 16g
Carbohydrates: 38g
Nutritional information is an estimate and may vary based on portion size and ingredients used. For personalised advice, please consult a qualified nutritionist or healthcare professional.
Quick Thai Chicken Stir Fry with Noodles
3
servings5
minutes10
minutesIngredients
500g chicken thigh fillets, skinless, boneless, cut into bite-size pieces
350g fresh rolled noodles, chopped (or noodles of choice)
2 green onions, sliced
4 garlic cloves, finely chopped
1 birds eye or Thai chilli, deseeded and finely chopped
3 tbsp oil (peanut or vegetable oil)
1 bunch of pak choi, stems and leaves separated
- Sauce:
4 tbsp oyster sauce
2 tbsp light soy sauce
2 tbsp dark soy sauce
2 tbsp honey
4 tbsp water
Directions
- In a small bowl, combine the sauce ingredients and set aside.
- Heat oil in a large pan or wok over medium-high heat. Add the garlic, chili, and pak choi stems. Stir for about 30 seconds until fragrant.
- Add the chicken thigh pieces to the pan and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.
- While the chicken is cooking, prepare the noodles according to the packet directions.
- Add the leafy parts of the pak choi to the wok and toss to combine.
- Add the cooked noodles to the wok, pour in the sauce, and toss everything together until the chicken and vegetables are evenly coated.
- Serve immediately, garnished with green onions.
