Thai Noodles

Thai Noodles

I don’t know if this recipe is really an authentic Thai recipe. But we were told it was.

Not to long after we got married an older couple used to invite us over on the weekends for dinner and games. He was friends with a Thai Restaurant owner and got him to share one of their “family” recipes. When we visited we would all get together and prep the vegetables and spices. Afterwards he would do the stir frying and then we would all sit down for a nice evening of food and games.

I don’t really know what the name of the dish is but we just call it Thai Noodles.

Serves 6:


1 package of wide rice noodles
6 cloves garlic minced
2 bunches green onions sliced thin
2 bunches radishes sliced thin
4 chicken breast sliced thin
2 Thai chili’s crushed
1/4 cup Soy Sauce
1 Tablespoon of corn starch


Bring a large pot of water to boil and drop rice noodles in the water. Bring water back to boil and turn off the heat. Allow the noodles to soak in the hot water until done. (about 20 minutes)

While Noodles are cooking, cook the remaining ingredients.

Heat oil in wok.

Brown garlic in the hot oil. Add chilies and stir fry for about 30 seconds. Add Chicken and stir fry until browned. Add radishes and stir fry about 1 minute or until they start to soften. Add green onions and stir fry until done.

When noodles are done (soft and tender but not prone to break apart in pieces), drain them and add to the wok. If they get done before the rest of the dish is complete drain them and soak store them in cold water.

Complete the dish by adding noodles to the wok and add soy sauce. Warm through and toss until all everything is well coated.

If a thicker sauce is desired, make a slurry of 1 tablespoon of corn starch and cold water. Make a well in the center of the wok. Add the slurry to the wok and stir until thickened. Then toss everything together until it is well coated.


8 thoughts on “Thai Noodles

    1. It really is, we’ve been making if for over 20 years. It’s still good.

      Oh, but be warned those Thai chilies are like flame throwers. Go easy at first. You can always add more but you can’t really take them out. 🙂


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