Betty's Bangkok rice noodle and chicken stir fry

Betty Bramanis


Flat rice noodles covered with a Thai sauce and dotted with veggies and chicken. No thick gluggy or oily sauce here. This is a fresh fast dish that requires no rice and can be served on a plate or in a bowl. Vegetables are best just cooked and still slightly firm. Flat rice noodles are fresh, but need to be softened as they are a "brick" of noodles prior to soaking.

This is my take on my friend Kae's Thai noodles. I double this recipe for my family (due to having 3 teenage sons who eat like they haven't eaten all day).


☆☆☆☆☆ 0 votes

4 - 5
15 Min
15 Min


  • 2 Tbsp
    vegetable oil, not olive
  • 2
    chicken breasts (skin removed), sliced fine
  • 1
    onion, sliced fine
  • 1
    head of broccoli, the stem peeled and sliced, flowerettes halved
  • 1/4
    small cabbage, sliced fine
  • 1 pkg
    fresh flat rice noodles - these are found in asian stores in the fridge section

  • 1/4 c
    thai oyster sauce
  • 2 Tbsp
    kechip manis (sweet soy sauce)
  • 1 tsp
    chicken stock powder
  • 1 tsp
    minced garlic
  • 1 tsp
    sesame oil
  • 2 Tbsp
    water, to rinse out the sauce bowl and get all the "bits" out

How to Make Betty's Bangkok rice noodle and chicken stir fry


  1. In a large bowl, place the noodles and cover with boiling water. Leave to separate and soften.
  2. Slice the veggies and chicken.
  3. In a small bowl combine all the sauce ingredients except the water. Mix and set aside.
  4. Heat a large fry pan or wok with the oil. Fry the chicken and onion. Cook until the chicken is sealed (no longer pink on the outside).
  5. Add the veggies and cook for a further 5 - 7 minutes, stirring every minute or so.
  6. Strain the noodles and add to the pan. Stir through and add the sauce. Use the water and a spoon to get all the bits from the bowl into the pan.
  7. Mix and stir fry for 2 minutes, don't over cook as the noodles will go gluggy.

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