← Nouns Cooking · Thai

Ingredients

• 400 g fresh wide rice noodles, or 200 g dried, separated
• 2 tbsp Oyster sauce
• 1 tbsp light soy sauce
• 1 tbsp Dark soy sauce
• 1 tsp Fish sauce
• 2 tsp Sugar
• 1 tbsp Water
• 2 tbsp Vegetable oil
• 4 cloves Garlic
• 4 Bird's eye chilli
• 200 g boneless chicken thigh or prawns, thinly sliced
• ½ Onion, sliced
• 1 red pepper or long red chilli, sliced
• 50 g Green beans, cut into short lengths (optional)
• 1 handful holy basil or Thai basil leaves (a big handful)

Method

1. If using dried noodles, soak them in warm water until soft and drain. Stir the sauce ingredients together. Pound the garlic and chillies into a coarse paste.
2. Heat the oil in a wok over high heat until it shimmers. Fry the garlic-chilli paste for 15 seconds, then add the chicken and stir-fry for 2–3 minutes until cooked through.
3. Add the onion, pepper and beans and toss for 1 minute, until they just start to soften.
4. Add the noodles and sauce and toss hard for 2–3 minutes, letting the noodles sit against the hot wok now and then so they catch and char a little.
5. Throw in the basil, toss until it wilts, then serve straight away.

Tips

• There is no alcohol in it; the name comes from it being the dish you crave after a few drinks.
• Fresh noodles break if they are cold and stiff; microwave them for 30 seconds to loosen them first.

Sources

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

RecipeTin Eats Rachel Cooks Thai Thai Caliente