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Lort Cha (Cambodian Stir-Fried Rice Pin Noodles) in a bowl with fried egg, peanuts, and chili sauce.

Lort Cha (Cambodian Stir-Fried Rice Pin Noodles)

A recipe for Lort Cha (Cambodian Stir-Fried Rice Pin Noodles). Small rice pin noodles are stir-fried in a savory sauce with chicken, garlic chives, and bean sprouts.
Course Main
Cuisine Cambodian
Keyword Cambodia, Cambodian, chicken, chive, noodle, rice noodle
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time: 15 minutes
Total Time 45 minutes
Servings 2 -3 Servings



  • 8 ounces (227 grams) boneless, skinless chicken thighs thinly sliced
  • 1 tablespoon (15 milliliters) soy sauce
  • 1/2 tablespoon (7 milliliters) fish sauce
  • 1 teaspoon cornstarch or tapioca starch
  • 1/2 teaspoon palm sugar

Lort Cha:

  • 5 ounces (142 grams) bean sprouts
  • 1 pound (450 grams) rice pin noodles
  • 1-1 1/2 tablespoons (15-22 milliliters) fish sauce
  • 2 teaspoons palm sugar
  • 1 1/2 teaspoons dark soy sauce
  • 1 teaspoon soy sauce
  • 2 tablespoons (30 milliliters) vegetable oil
  • 3 cloves garlic peeled and minced, plus more if desired to make fried garlic
  • 1.8 ounces (50 grams) garlic chives cut into 1 1/2 inch (3.8 centimeter) pieces

For serving:

  • 2-4 Fried Eggs
  • Thinly sliced green onions
  • Toasted and ground peanuts
  • Fried garlic
  • Chili sauce Cambodian Chrouk Metae if available


To prepare the chicken:

  • Place the thinly sliced chicken thighs in a medium bowl.
  • Add the soy sauce, fish sauce, cornstarch, and palm sugar.
  • Toss to thoroughly coat and set aside for 15-30 minutes.

To prepare the Lort Cha:

  • Bring a pot of water to a boil.
  • Add the bean sprouts and blanch for 30 seconds. Remove from the water and set aside in a colander to drain.
  • Either blanch the rice pin noodles in the water until softened enough to separate or microwave briefly (1-2 minutes) until softened.
  • In a small bowl, whisk together the fish sauce, palm sugar, dark soy sauce, and soy sauce. Set aside.
  • Place the vegetable oil in a large wok or pan over medium high heat.
  • Add the garlic and cook just until fragrant, about 30 seconds to 1 minute (I sometimes add a couple extra cloves of minced garlic and fry until golden, then set aside to top as a garnish for more flavor).
  • Add the marinated chicken and cook, stirring occasionally, until golden and cooked through.
  • Toss in the softened rice pin noodles and the sauce to thoroughly coat.
  • Once the sauce thickens to coat the noodles and everything is heated through, toss in the blanched bean sprouts and garlic chives.
  • Once combined, remove from heat and serve immediately with a fried egg, green onion slices, ground peanuts, fried garlic, and chili sauce.