Chicken and Stir-Fry Noodles (Thailand)

Michael and I LOVE Thai food, so it’s no surprise that we took a cooking class while in Chiang Mai, Thailand. Below is a modified version of the recipe I used while in Thailand.

Bringing the Desert to Florida with Succulents


  • 4 ounces of rice noodles
  • 1/2 lb of chicken cutlets cut into small chunks
  • 1 spring onion chopped into 1-inch pieces
  • 2 tsp of chopped garlic
  • 2 ounces of bean sprouts or cabbage
  • 2 eggs
  • 3 tbsp of cooking oil
  • 5 tsp of oyster sauce (Mushroom sauce is an excellent substitution if you are creating a vegetarian dish)
  • 4 tsp of soy sauce
  • 2 tsp of sugar
  • 4 tbsp of water
  • Margarita (The Florida Keys)


  1. Saute garlic in cooking oil until fragrant.
  2. Add chicken and stir until cooked.
  3. Break eggs in, spread eggs around pan and stir until cooked.
  4. Add the noodles to the water and stir until tender.
  5. Stir in oyster sauce, soy sauce & sugar.
  6. Add bean sprouts (or cabbage) and spring onion.
  7.  Continue to stir until everything is cooked.