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Wok-Fried Rice Noodles with Chicken and Squid

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant wok-fried rice noodle dish offers a sophisticated balance of textures and savoury flavours, making it an excellent choice for a high-protein dinner. By combining tender chicken thighs with succulent squid, the recipe provides a lean yet satisfying meal that captures the essence of Thai street food. The addition of preserved radish and cabbage adds a subtle crunch and umami depth, while the fresh romaine lettuce base provides a cooling contrast to the heat of the wok.

Ideal for a quick midweek supper, this stir-fry is as nutritious as it is delicious. The high protein content from the seafood, poultry, and eggs makes it a fantastic post-workout meal or a healthy alternative to a takeaway. For the best results, serve immediately with a spoonful of hot chilli paste and a squeeze of lime to brighten the rich, smoky notes of the seasoned noodles.

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Ingredients for Wok-Fried Rice Noodles with Chicken and Squid

  • 45ml vegetable oil

  • 1 small skinless, boneless chicken thigh (about 110g ), chopped into 1/4" pieces

  • 90g squid, coarsely chopped

  • 2 garlic cloves, finely chopped

  • 275g fresh rice noodles

  • or 230g dried pad thai noodles, soaked 1 hour

  • 1 tablespoon sugar

  • 2 tablespoons Golden Mountain Seasoning Sauce or Thai thin soy sauce

  • 1 tablespoon chopped preserved cabbage (optional)

  • 1 tablespoon chopped preserved sweet radish (optional)

  • 2 large eggs

  • 4 spring onions, chopped

  • 1 tablespoon fish sauce

  • Freshly ground white pepper

  • 2 cups chopped cos lettuce

  • Hot chilli paste (such as sambal oelek

  • for serving)

How to make Wok-Fried Rice Noodles with Chicken and Squid

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Heat oil in a large skillet over high. Cook chicken, squid, and garlic, stirring, until chicken is almost cooked through and garlic is golden, about 2 minutes. Add noodles and sugar. Cook, stirring, until noodles start to brown and chicken is cooked through, about 2 minutes. Stir in seasoning sauce and cabbage and radish, if using.

Push noodles to the edge of skillet and crack eggs into the centre. Let eggs sizzle slightly, then break up yolks and whites with spatula. Cook until whites start to set. Toss noodles into eggs to coat and to form smaller pieces of egg. Cook, undisturbed, until underside is brown. Turn and add spring onions and fish sauce. Season with pepper and toss.

Arrange lettuce on a platter; top with noodle mixture. Serve with chilli paste.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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