Easy Bangkok Street Vendor Noodles

Bangkok Street Vendor Noodles. D.Schmidt
  • 20 mins
  • Prep: 10 mins,
  • Cook: 10 mins
  • Yield: 4 servings
Ratings (5)

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 (low 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 (this noodle recipe is excellent made mild or spicy). ENJOY!

What You'll Need

  • 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 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 2-3 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)

How to Make It

  1. In a bowl, combine chicken pieces with arrowroot or cornstarch/soy sauce mixture. 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.
  2. Place oil in a wok or large frying pan over medium to high heat. When hot, add garlic, galangal (or ginger), chilli (if using), mushrooms, and chicken (along with its soy sauce marinade). Stir fry for several minutes, or until chicken is cooked. 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.
  1. 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.
  2. Add stir-fry sauce (Tip: to save time, combine all sauce ingredients in a cup and place next to stove) then noodles. 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, sauce is evenly distributed, and noodles are soft - 2-3 minutes (fresh noodles will not take long to cook).
  3. Finally, add the bean sprouts (bean sprouts should retain their crispness, so merely mix them in). Turn off the heat.
  4. Now do a taste test for salt. If not salty enough, add a little more fish sauce (1 Tbsp) and mix in. If too salty for your taste, add 1 Tbsp. of lime juice.
  5. Sprinkle with fresh herbs (basil and coriander), and portion out directly from the wok or frying pan while still hot. Serve with Thai chilli sauce and cut limes (for squeezing over the noodles) on the side.