Stir-Fried Pad Thai Style Rice Noodles with Chicken and Vegetables

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A vibrant stir-fry combining tender chicken breast, crisp vegetables, and silky pad thai style rice noodles in a savory soy and chicken stock sauce. This Asian fusion recipe, ready in about 55 minutes, pairs pad thai style rice noodles, chicken breast, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 pound pad thai style rice noodles
• 8 ounces, thinly sliced chicken breast
• 2 tablespoons vegetable oil
• 3 cloves, minced garlic cloves
• 1, thinly sliced small onion
• 1 medium, julienned carrot
• 1 medium, julienned red bell pepper
• 3/4 cup low sodium soy sauce
• 3/4 cup chicken stock
• 3 stalks, chopped green onions
• 1 tablespoon fresh lime juice
• 1/4 cup, for garnish crushed peanuts
• 1/4 cup, chopped, for garnish cilantro leaves

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Soak 1 pound of pad thai style rice noodles in warm water for 30 minutes until pliable, then drain and set aside.
2. Step 2: Heat 2 tablespoons vegetable oil in a large wok over medium-high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant, then add 1 thinly sliced small onion and cook for 2 minutes until translucent.
3. Step 3: Add 8 ounces thinly sliced chicken breast to the wok and stir-fry for 4-5 minutes until the chicken is cooked through and slightly browned.
4. Step 4: Toss in 1 julienned carrot and 1 julienned red bell pepper, stir-frying for an additional 2 minutes until vegetables are just tender.
5. Step 5: Pour in 3/4 cup low sodium soy sauce and 3/4 cup chicken stock, then add the soaked rice noodles. Toss everything together and cook for 3-4 minutes, stirring constantly until noodles absorb the sauce and become tender.
6. Step 6: Remove from heat and stir in 3 chopped green onions and 1 tablespoon fresh lime juice for brightness.
7. Step 7: Serve garnished with 1/4 cup crushed peanuts and 1/4 cup chopped cilantro leaves for texture and freshness.