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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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-inspired stir fry ready in about 55 minutes pairs pound pad thai style rice noodles, ounces, thinly sliced chicken breast, tablespoons 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.

★ 4.4 (11 ratings) Prep: 40 min Cook: 15 min Serves 4 Asian cuisine 480 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Stir-Fried Pad Thai Style Rice Noodles with Chicken and Vegetables take to make?

Total time is about 55 minutes (40 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Pad Thai Style Rice Noodles with Chicken and Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons vegetable oil from drying out.

Can I substitute ingredients in Stir-Fried Pad Thai Style Rice Noodles with Chicken and Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Pad Thai Style Rice Noodles with Chicken and Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Pad Thai Style Rice Noodles with Chicken and Vegetables?

Asian stir fry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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