Spicy Thai Street-Style Noodles: A Home Kitchen Adventure (Print Version)

Craving Spicy Thai Street-Style Noodles? This recipe brings the vibrant flavors of Bangkok's streets to your kitchen with a personal, easy-to-follow guide.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Thai
Dietary: Contains poultry, soy, fish, peanuts. Can be made vegetarian with tofu.

# Ingredients:

→ Noodle & Veggie Base

01 - 8 oz (225g) wide flat rice noodles
02 - 1 lb (450g) boneless, skinless chicken thighs, thinly sliced
03 - 1 cup broccoli florets, lightly steamed
04 - 1 large carrot, julienned
05 - 1 red bell pepper, thinly sliced

→ Flavor Powerhouse Sauce

06 - 2 tbsp low sodium soy sauce
07 - 2 tbsp oyster sauce
08 - 1 tbsp fish sauce
09 - 1 tbsp brown sugar
10 - 1 tbsp rice vinegar
11 - 1-2 tbsp chili garlic sauce (adjust to taste)

→ Aromatics & Freshness

12 - 3 cloves garlic, minced
13 - 1 inch fresh ginger, grated
14 - 2 scallions, sliced (divided for cooking & garnish)
15 - 1/4 cup fresh cilantro, chopped (divided for cooking & garnish)
16 - 1 lime, cut into wedges, for serving

→ Toppings & Crunch

17 - 1/4 cup crushed roasted peanuts
18 - 1 cup fresh bean sprouts

# Instructions:

01 - First things first, get those rice noodles soaking in hot water while you chop your veggies. I always forget to do this first, and then I'm scrambling later! You want them pliable but not mushy, kinda like a floppy noodle handshake. While they're chilling, slice your chicken into bite-sized pieces and get all your broccoli, carrots, and bell pepper ready. Honestly, having everything prepped before you start cooking is key here; it’s a fast-moving dish!
02 - Grab a small bowl and whisk together your soy sauce, oyster sauce, fish sauce, brown sugar, rice vinegar, and that glorious chili garlic sauce. Taste it! It should be a little sweet, a little salty, a little tangy, and have that kick. Adjust to your liking – sometimes I go heavier on the chili garlic, sometimes a bit more brown sugar if my taste buds are feeling extra. This is where the magic really starts to happen, creating that signature flavor.
03 - Heat a large wok or a really big skillet over medium-high heat with a splash of oil. When it’s shimmering, toss in your minced garlic and grated ginger. Oh, the smell! It’s like a warm, spicy hug for your kitchen. Stir-fry for about 30 seconds until fragrant, but don't let it burn – that's a quick way to a bitter dish, and I’ve made that mistake more times than I care to admit. Then, add your chicken and cook until it's just browned and almost cooked through, about 3-4 minutes.
04 - Now, push the chicken to one side of the wok and add your broccoli, carrots, and bell pepper. Stir-fry for another 2-3 minutes until they start to soften slightly but still have a bit of a bite. You don't want mushy veggies, trust me. Drain your softened noodles and toss them into the wok with the chicken and veggies. This is where things get exciting, and maybe a little messy – that's okay, it's part of the fun of making Spicy Thai Street-Style Noodles!
05 - Pour that incredible sauce you made all over everything in the wok. Using tongs, really get in there and toss it all together, making sure every single noodle strand and every piece of chicken and veggie is coated in that glossy, aromatic goodness. Keep tossing for about 2-3 minutes, letting the sauce reduce slightly and cling to everything. The kitchen will smell absolutely divine, like a bustling Bangkok street stall. This is where the dish truly comes alive!
06 - Once the sauce has thickened slightly and everything is piping hot, take it off the heat. Stir in about half of your fresh scallions and cilantro. Dish out generous portions onto plates. Now for the fun part: garnish with the remaining scallions and cilantro, a handful of crushed peanuts, a sprinkle of fresh bean sprouts, and a generous squeeze of fresh lime juice. Honestly, that lime juice is a game-changer for these Spicy Thai Street-Style Noodles. Dig in while it's hot and savor every single bite!

# Notes:

01 - Don't overcook your noodles! They should still have a little chew, not be mushy.
02 - Reheat leftovers on the stovetop with a splash of water, not the microwave.
03 - No chicken? Tofu or shrimp work wonderfully as substitutes.
04 - A squeeze of fresh lime juice right before serving brightens all the flavors.

# Equipment Needed:

01 - Large wok or skillet
02 - cutting board
03 - sharp knife
04 - small mixing bowl
05 - whisk
06 - tongs

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