Chicken Egg Noodle Stir-Fry (Pad Mee Luang)
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This chicken egg noodle stir-fry, or pad mee luang, is a deliciously easy weeknight dinner that’s ready in just under 30 minutes. It’s packed with healthy vegetables, and you can toss in any protein you like, all mixed up in a savory stir-fry sauce.
Thai noodle recipes are always a big win with my family, especially on those busy days. We absolutely love pad see ew, pad mee, and beef pad Thai. Now, we’re adding this stir-fried egg noodle dish to our list of delicious and easy noodles.
What is pad mee luang
Pad mee luang is a classic Thai stir-fry dish with egg noodles, a blend of savory sauces, vegetables, and a choice of protein like chicken. It’s an easy dish that’s a staple in Thai cuisine, perfect for a family dinner.
In Thai, pad translates to stir-fry, and mee luang refers to yellow noodles, which in this context means egg noodles.
Chicken egg noodle stir-fry
Egg noodle stir-fries are incredibly popular in Chinese cuisine, with lo mein and chow mein noodles being two favorites. And just like how Thai and Chinese versions of dishes like fried rice vary, we have our own Thai food options with egg noodles.
In Thailand, we typically use egg noodles in dishes like ba mee moo dang and chicken khao soi. In Southern Thai cuisine, pad see ew egg noodles is a common dish.
This easy egg noodle stir-fry recipe is a fantastic way to make the most of leftover chicken and vegetables. It’s healthy and delicious with lots of colorful veggies like Chinese choy sum, onions, and carrots.
Feel free to mix it up by tossing in your favorite stir-fry vegetables and proteins, and adjusting the seasonings to your liking. I’ll be sharing plenty of customization options shortly.
This dish is so simple and versatile, and healthier than takeout. Let’s quickly go over the ingredients and then make this easy egg noodle recipe together!
Pad ba mee ingredients
Pad ba mee ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.
- Egg noodles (mee laung) – I used fresh egg noodles. If you can’t find them fresh, frozen and dried noodles are vailable at Asian grocery stores and Asian markets.
- Chicken – Opt for thinly sliced chicken breast for a lean option, or use chicken thighs for juicier bites.
- Garlic – The base of many Thai stir-fry dishes, adding a pungent and aromatic base.
- Oyster sauce – A staple in Thai cuisine, oyster sauce is savory and slightly sweet. It’s the perfect stir-fry sauce.
- Light soy sauce – Adds a rich, salty flavor.
- White pepper – Adds a subtle heat without overpowering the other flavors.
- White sugar – Thai cooking is all about balancing the flavors. A bit of sugar balances the sauce’s saltiness and adds a necessary hint of sweetness.
- Choy sum, onions, carrots – My choice of vegetables, feel free to customize. Choy sum is also known as Chinese flowering cabbage.
- Oil – For stir-fry recipes, always use a neutral oil with high smoke point like canola oil, sesame oil, and vegetable oil.
How to make egg noodles stir-fry
Step 1: If you’re using frozen noodles, first thaw them in the fridge, then briefly blanch in boiling water for about 30 seconds to a minute, followed by a quick rinse under cold water to prevent further cooking. For dried egg noodles, cook them in boiling water according to the package’s instructions until al dente, usually around 4–5 minutes, then drain and rinse under cold water.
Step 2: Preheat oil in your wok and then sauté garlic until golden and fragrant.
Step 3: Add your sliced chicken and cook until it’s nearly done.
Step 4: Add light soy and oyster sauce, white pepper, and white sugar along with your vegetables. Mix everything thoroughly and cook until the vegetables are soft to your liking.
Step 5: Lastly, add your egg noodles and gently mix them with the ingredients in your pan. Serve immediately and enjoy!
Kitchenware
- Colander for draining frozen or dried noodles
- Cutting board and a sharp knife
- Spatula or large stirring tool
- Measuring spoons and cups
- Wok or large skillet
Thai Egg noodle recipe customization
Vegetable options: You can add your favorite stir-fry vegetables like cabbage, mushrooms bok choy, bean sprouts, bell peppers, and broccoli. Just remember to cut them small for quick cooking time.
Protein options: You can easily swap the chicken for beef, pork, shrimp, or even tofu.
Spicy egg noodles: If you love a bit of heat, you can drizzle in some homemade chili oil or sprinkle Thai chili flakes on top. Alternatively, you can add some sliced red chili peppers.
Noodle types: You can swap out the fresh egg noodles for rice noodles or thin egg noodles. Remember to adjust the cooking time accordingly.
Tips for stir-frying noodles
Don’t overcrowd your wok: Your ingredients need space to cook evenly. If you’re cooking for a large crowd, make your chicken noodles in batches.
Keep it moving: Don’t wait for your ingredients to burn, keep everything moving in the pan!
Prep ahead: Stir-frying is done over high heat and at a quick pace. Have all your ingredients chopped, measured, and ready to go before you start cooking.
Serving suggestions
I like garnishing pad ba mee with a bit of coriander or freshly chopped green onions. A fried egg on top of your egg noodles will be delicious. Serve this with a classic Thai drink like green Thai tea.
Make ahead and storing stir-fried egg noodles
Storing: Let your leftovers cool to room temperature and transfer them into an airtight container. They’ll keep fresh in the fridge for up to 2–3 days.
Reheating: If you have leftovers, reheat them in a pan over medium heat. You can turn your leftovers into a new meal by adding more veggies or protein. It’s a great way to use up what you have in the fridge
Make ahead: You can prep your vegetables ahead of time, but stir-fry right before serving to keep everything tasting fresh.
Frequently asked questions
Are egg noodles gluten-free?
No, egg noodles aren’t gluten-free because they’re made with wheat flour.
How to prepare dried egg noodles for stir-fry?
To prepare dried egg noodles for stir-fry, boil them in water until they’re almost cooked, then drain and rinse under cold water to stop the cooking process.
Chicken and noodles recipes
- Kuay teow kua gai (roasted chicken noodles)
- Authentic chicken pad Thai
- Pad Thai by my friend Marc Wiener
- Chicken glass noodle soup
- Chicken khao soi
- Pad kee mao
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Chicken Egg Noodle Stir-Fry (Pad Mee Luang)
Ingredients
- 2 tablespoons oil
- 2 cloves garlic
- 7 ounces chicken thinly sliced, breast or thighs
- 2 tablespoons oyster sauce
- 1/4 teaspoon white pepper
- 1 tablespoon white sugar
- 1 tablespoon light soy sauce
- 3.5 ounces choy sum see notes
- 1/2 cup onion chopped
- 1/4 cup carrot chopped
- 9 ounces fresh egg noodles
Instructions
- If you're using frozen noodles, first thaw them in the fridge, then briefly blanch in boiling water for about 30 seconds to a minute, followed by a quick rinse under cold water to prevent further cooking. For dried egg noodles, cook them in boiling water according to the package's instructions until al dente, usually around 4–5 minutes, then drain and rinse under cold water.
- Preheat oil in your wok and then sauté garlic until golden and fragrant.
- Add your sliced chicken and cook until it's nearly done.
- Add light soy and oyster sauce, white pepper, and white sugar along with your vegetables. Mix everything thoroughly and cook until the vegetables are soft to your liking.
- Lastly, add your egg noodles and gently mix them with the ingredients in your pan. Serve immediately and enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- Choy sum - Choy sum is also known as Chinese flowering cabbage.
