Thai Inspired Chicken and Rice (Or Udon) Noodles (Guey Teow Pad

“This is a deceptively easy and incredibly tasty dish that I got from a friend. Its simplicity makes it a perfect meal for mid week; but it’s equally impressive for casual entertaining. Don’t be put off by what appears to be a long list of ingredients – it can be easily prepared and on the table in 10-15 minutes. Indonesian sweet soy sauce (Kecap Manis) is essential to this recipe and should not be substituted by regular soy sauce. This is for 2 generous serves, but quantities can be easily doubled - or even quadrupled!”

Ingredients Nutrition


  1. If using dry noodles or udon noodles– soak in water to soften.
  2. If cooking omelette; • Whisk together egg and milk. Mix in chives or other herbs. •Heat oil in wok, add omelette mixture and cook until slightly crisp on both sides. • When the omelette is cooked, remove from the pan. • Chop the omelette into thin slices and then into small pieces. Set aside.
  3. Heat oil in wok and stir fry garlic and chilli powder for 2 minutes [note: this can smoke so put on range hood fan and/or reduce cooking time if desired].
  4. Add minced chicken and stir fry until browned.
  5. Add fish, soy and sweet soy sauces –stir through.
  6. Add lime leaves and tomato – stir through and cook 1 minute further.
  7. Add noodles – stir until noodles are soft and combined with all other ingredients.
  8. Add water as needed to increase liquid volume.
  9. Add the omelette pieces - stir through.
  10. Stir through basil leaves.
  11. Stir through the cashew nuts.
  12. Remove from wok – serve and garnish with coriander leaves, crushed peanuts or cahsews and fried shallots.

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