← Nouns Cooking · Thai

Ingredients

• 450 g fresh wide flat rice noodles (or 200 g dried wide rice sticks)
• 1 tbsp dark (sweet) soy sauce
• 1½ tbsp Oyster sauce
• 2 tsp light soy sauce
• 2 tsp white vinegar
• 2 tsp Sugar
• 3 tbsp Vegetable oil
• 2 cloves Garlic, finely chopped
• 200 g boneless chicken thigh (or pork), thinly sliced
• 2 Eggs
• 200 g Chinese broccoli (gai lan), stems sliced on the diagonal, leaves cut into 5 cm pieces
• 1 pinch White pepper
• 3 tbsp white vinegar, for chilli vinegar to serve (optional)
• 1 Red chilli, sliced, for chilli vinegar to serve (optional)

Method

1. Separate the fresh noodles into single strands (microwave them for 30 seconds if they are stiff from the fridge). If using dried, soak them in hot water for 10 min, until soft but still firm, then drain. Mix the sauce ingredients. For the chilli vinegar, stir the chilli into the vinegar.
2. Heat 2 tbsp oil in a wok over high heat. Fry the garlic for 10 seconds, add the chicken and stir-fry for 2–3 minutes, until cooked through. Add the broccoli stems and toss for 1 minute.
3. Push everything to one side, add the last 1 tbsp oil and crack in the eggs. Let them set for 30 seconds, then scramble roughly.
4. Add the noodles and the sauce. Toss, then spread the noodles out and leave them alone for about 30 seconds so they sear and char a little. Toss and repeat a few times for 2–3 minutes in total.
5. Add the broccoli leaves and toss for 1 minute until just wilted. Season with white pepper and serve straight away with the chilli vinegar.

Tips

• Cook no more than two portions at a time; the noodles need a hot, uncrowded wok to char rather than steam.
• Soy and oyster sauces contain wheat. No Chinese broccoli? Use broccolini or bok choy.

Sources

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

RecipeTin Eats Rachel Cooks Thai ThaiTable