← Nouns Cooking · Thai

Ingredients

• 350 g fresh wide rice noodles (sen yai), separated
• 250 g boneless chicken thighs, thinly sliced
• 2 tbsp Oyster sauce
• 1 tbsp light soy sauce
• 1 tsp Dark soy sauce
• ½ tbsp Sugar
• ½ tsp White pepper
• 3 tbsp Vegetable oil
• 2 cloves Garlic, finely chopped
• 2 Eggs
• 1 tbsp Sweet preserved radish (chai po), chopped (optional)
• 4 crisp lettuce leaves, torn
• 2 Spring onion, sliced
• Sriracha or chilli sauce, to serve (optional)

Method

1. Toss the chicken with 1 tbsp oyster sauce and a pinch of white pepper. Mix the rest of the oyster sauce, both soy sauces, sugar and pepper in a small bowl.
2. If the noodles are stiff, microwave them for 30 seconds so they pull apart without breaking. Line two plates with the lettuce.
3. Heat 1 tbsp oil in a large non-stick wok or frying pan over high heat. Fry the garlic and chicken for 3–4 min, until the chicken is cooked through and lightly browned, then tip onto a plate.
4. Add the remaining oil and the noodles, spread them out and leave them alone for 1–2 min so they char in spots. Add the sauce and toss until evenly coloured.
5. Push the noodles aside, crack the eggs into the gap and let them set for 30 seconds before roughly scrambling. Spread the noodles back over the egg and leave for 1 minute to crisp, then flip in sections.
6. Return the chicken and radish, toss briefly, then pile onto the lettuce. Scatter with spring onion and serve with chilli sauce.

Tips

• A really hot, well-oiled pan and patience are the secret: let the noodles sit and scorch before you stir.
• Add a handful of sliced squid with the chicken for the classic street version.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Marion’s Kitchen Hot Thai Kitchen