Check out these recipes for curry fried chicken. They look tasty. Just use chicken breast cut into strips instead of whole legs and wings and things.
This one, or this one.
They're the same recipe, but it makes me laugh that this site just copied Rachael Ray or vice verse :p. Probably the former, but still amusing. Anyway..
You should be able to find some whole grain rice noodles from most major grocers, least here in Cleveland, Ohio. They will be thick like your looking for. Start those boiling while you saute your veggies with some olive oil. Start off with some garlic in the pan for a minute once it's hot, then add some green beans, bell peppers, zucchini, snow peas and what-have-you and cook until they are as tender as you would like.
Mix in the noodles, with an extra tablespoon (15mL) of olive oil if you please, and give them a toss. Put the chicken on top almost like a garnish.
If you think it will be too dry, it's easy to make a sauce REALLY quick by just reserving some of the water you used to cook the noodles, like 1/4 to 1/3 Cup, or 50 to 100mL (it's a really rough number). Add the water to your noodles and veggies in small increments until you think it's "saucy" enough. Add in some Curry Paste or eat as is!
Try using Peanut Oil or Sesame Oil instead of Olive Oil!
Best Answer
Usually, you would just soak the rice noodles in hot or boiled water for a minute/couple of minutes according to the packaging and then mix them in the with other cooked ingredients.
With egg noodles, you should cook them until al dente according to the package instructions and then add them in when you would the rice noodles according to the Pad Thai recipe instructions. Most likely, you'll boil them in water for a few minutes, drain them and then add them to the stir fry pan.
You'll probably get a lo mein-like dish with Pad Thai flavoring.
Here is a recipe that uses fresh egg noodles for a Pad Thai dish.