Thai Vermicelli Noodle Stir-Fry with Shredded Chicken

Inspired by Khao Pad Gai & Pad Woon Sen | Large-Batch Yield: 200 Servings

Introduction

Looking for a bold, nutritious, and scalable dish to feed a crowd? This Thai Vermicelli Noodle Stir-Fry with Shredded Chicken delivers authentic Southeast Asian flavor in every bite—featuring vibrant herbs, a hint of heat, and perfectly tender rice noodles.

Inspired by classic dishes like Khao Pad Gai and Pad Woon Sen, this recipe is tailored for large-scale cooking, perfect for school kitchens, wellness events, or catering services. Best of all, it’s a low-sodium, no-added-sugar recipe that doesn’t sacrifice flavor.

And it’s brought to you by the creative minds of Chef JoJo and Chef Alonna, two of Food Jonezi’s culinary champions committed to redefining what healthy food looks and tastes like.

Meet the Chefs: Chef JoJo & Chef Alonna

Chef JoJo and Chef Alonna are not just talented chefs—they’re passionate food educators who bring flavor, culture, and purpose into every dish. Together, they represent Food Jonezi’s mission to provide healthy, accessible, and culturally relevant meals to the D.C. community.

Their spin on this Thai-inspired stir-fry is proof that healthy food doesn’t have to be bland—it can be bold, vibrant, and deeply satisfying.

Yield & Serving Size

• Total Yield: ~37.5 lbs

• Portions: 200 servings

• Portion Size: ~3 oz (2 oz noodles + 1 oz shredded chicken)

Ingredients

Noodles & Vegetables

• 10 lbs vermicelli rice noodles (dry)

• 100 eggs (approx. 2 gallons liquid eggs)

• 3 cups Thai chilies, finely sliced

• 6 cups lemongrass (white part only), minced

• 3 cups garlic, minced

• 6 cups scallions, chopped

• 8 cups Thai basil, roughly chopped (approx. 2 lbs)

• 2 cups Thai mint, chopped

• 50 limes, cut into wedges

• 3 quarts neutral oil (for frying and tossing)

Shredded Chicken

• 15 lbs boneless, skinless chicken thighs

• ½ cup soy sauce

• 1½ tbsp five spice powder

• ½ cup garlic, minced

• 2 tbsp sea salt

• 1 tbsp black pepper

Noodle Sauce Seasoning

• 3 cups soy sauce

• 1½ cups oyster sauce

• 1 cup sesame oil

• 3 tbsp onion powder

• 2 tbsp sea salt

• 3 tbsp black pepper

Instructions

1. Cook & Shred Chicken

Simmer chicken thighs in water seasoned with soy sauce, garlic, five spice, sea salt, and black pepper until fully cooked.
Let cool slightly and shred using a mixer with a paddle or two forks. Hold warm or chill for later use.

2. Prepare Vermicelli Noodles

Soak noodles in hot water until just tender.
Rinse in cold water, drain thoroughly, and toss with a little sesame oil to prevent sticking.

3. Scramble Eggs

Scramble eggs in batches until just set. Roughly chop and hold warm.

4. Stir-Fry Noodles (Batch Cooking)

Use tilt skillet or woks. Heat neutral oil and sauté garlic, lemongrass, and chilies until fragrant.
Add noodles and toss with soy sauce, oyster sauce, sesame oil, onion powder, salt, and pepper.
Fold in scrambled eggs, scallions, Thai basil, and mint just before removing from heat.

5. Assemble & Serve

For each serving, portion out 2 oz of noodles and top with 1 oz of shredded chicken.
Garnish with a lime wedge, extra herbs, or chilies as desired.

Nutrition & Flavor Tips

• Use low-sodium soy sauce to keep salt levels balanced without compromising flavor.

• Add more Thai basil or mint just before serving for a refreshing pop.

• Swap chicken for tofu or mushrooms for a plant-based version.

Ideal For:

• Meal prepping for wellness programs

• Nutrition-forward cooking demos

• Community events like Healthy Flavors of the City

• School, hospital, or event catering services

Read the full recipe.

Made this recipe or attended the event?

We’d love to see it! Tag @FoodJonezi and give a shoutout to Chef JoJo and Chef Alonna for this delicious crowd-pleaser.