Thai Inspired Chicken and Rice or Udon Noodles Guey Teow Pad
Experience the vibrant flavors of Thailand with this Thai Inspired Chicken and Rice or Udon Noodles Guey Teow Pad recipe, a feast for both your palate and senses. This quick and easy dish features tender, golden chicken stir-fried with fragrant garlic and a savory blend of soy sauce, oyster sauce, fish sauce, and a touch of dark soy for depth. Enhanced by caramelized brown sugar and a kick of Thai chili, the sauce coats crisp julienned carrots, crunchy bean sprouts, and spring onions perfectly. Whether paired with chewy udon noodles or fluffy jasmine rice, this meal bursts with authentic Thai-inspired charm, garnished with fresh cilantro and brightened with lime wedges for a tangy finish. Ready in just 35 minutes, this recipe delivers restaurant-quality flavor in the comfort of your own kitchen—perfect for weeknight dinners or casual entertaining!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 pound chicken breast (thinly sliced into bite-sized pieces)
- 4 cloves garlic (minced)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon dark soy sauce (optional, for color)
- 1 teaspoon brown sugar
- 1 Thai chili (finely chopped, adjust to taste)
- 1 carrot (julienned)
- 1 cup bean sprouts
- 2 green onions (chopped)
- 2 tablespoons fresh cilantro (chopped for garnish)
- 4 lime wedges (for serving)
- 4 servings udon noodles or jasmine rice (cooked according to package instructions)
Instructions
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and stir-fry for 30 seconds until fragrant.
Toss in the sliced chicken breast and cook until the chicken is golden on the outside and cooked through, about 5-7 minutes.
In a small bowl, mix the soy sauce, oyster sauce, fish sauce, dark soy sauce (if using), brown sugar, and chopped Thai chili. Stir until the sugar dissolves.
Pour the sauce mixture into the skillet with the chicken, stirring well to coat evenly. Cook for another 2-3 minutes, allowing the flavors to meld.
Add the julienned carrot and stir-fry for 2 minutes until slightly tender but still crunchy.
Toss in the bean sprouts and green onions, cooking for an additional minute to combine.
If serving with udon noodles, add the cooked noodles to the skillet and toss together until the sauce fully coats them. If serving with rice, spoon the chicken mixture over the cooked jasmine rice.
Garnish with chopped cilantro and serve with lime wedges on the side for a fresh, zesty kick.
Enjoy your Thai Inspired Chicken and Rice or Udon Noodles Guey Teow Pad!
Nutrition Facts
Calories |
2038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6404 mg | 278% | |
| Total Carbohydrate | 214.0 g | 78% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 22.0 g | ||
| Protein | 183.3 g | 367% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 375 mg | 29% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2717 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
