Thai Fried Noodles

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An exotic dish made with ingredients at your and even MY grocery store. Goes great with egg drop soup.

Preparation time: 1 h 15 min
Cooking time:

Difficulty: Easy - for beginners
Serves: 5

Dietary guidance: d 

Tags: main · chicken · thai · noodles ·


500 gr (1lb) angelhair spaghetti (or thinnest available)
1 whole chicken (or equivalent pieces)
1 clove garlic crushed
6 Tbs veg oil
2 eggs beaten
2 carrots cut juvelline strips
1 1/2 cup cabbage sliced thin
1 leek sliced (optional)
1 tsp finely chopped fresh ginger (or powder)
2 Tbs soy sauce
4 Tbs fish sauce
2 Tbs ketchup
dash hot sauce or powder
4 tsp sugar
4 Tbs chives/green onions chopped
4 Tbs salted peanuts


Cook noodles. Drain & spread on a tea towel to dry. Skin & debone the chicken. Cut into bite-sized pieces. Heat 2 Tbs of oil in a large frying pan or wok. Stir-fry chicken & garlic until chicken is done/white. Remove to a bowl & cover. Add 1 Tbs of oil & stir-fy carrots, cabage, leek & ginger until crisp tender. Remove to bowl with chichen. Add 1 Tbs oil to frying pan, add the eggs and scramble them. Remove them to the bowl. Add 2 Tbs oil to frying pan, add noodles. Stir-fry them until they are all covered in the oil, no longer sticking together & warm. Add soy sauce, fish sauce, ketchup, hot sauce & sugar. Stir-fry until well mixed. Add all the ingredients from the bowl into the frying pan & stir together while continuing to heat. Taste & adjust seasonings. Serve in a large bowl or tray topped with peanuts & green onions.

Note: the chicken carcass can be used to make egg drop soup while the noodles are being prepared.

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