← Nouns Cooking · Thai

Ingredients

• 400 g fresh wide rice noodles (sen yai), or 200 g dried, separated
• 2 tsp Dark soy sauce
• 3 tbsp Vegetable oil
• 200 g boneless chicken thigh, thinly sliced
• 1 tbsp oyster sauce, for the chicken
• 3 cloves Garlic, finely chopped
• 1 tbsp Thai fermented soybean paste (tao jiew)
• 200 g Chinese broccoli (gai lan), stems sliced on the diagonal, leaves cut into chunks
• 500 ml chicken stock
• 1 tbsp oyster sauce, for the gravy
• 1 tbsp light soy sauce
• 1 tsp Sugar
• 2 tbsp cornflour mixed with 3 tbsp water
• ½ tsp ground white pepper
• 4 tbsp white vinegar
• 1 Red chilli, thinly sliced

Method

1. Mix the chicken with 1 tbsp oyster sauce and a pinch of white pepper. Stir the vinegar and sliced chilli together in a little bowl.
2. If using dried noodles, soak them in warm water until soft, then drain. Toss the noodles with the dark soy sauce. Heat 1 tbsp oil in a wok over high heat, add the noodles and leave them for 1 minute so they char in spots, then toss and cook 1–2 minutes more. Divide between two plates.
3. Wipe the wok, add the rest of the oil and fry the garlic over medium-high heat for 30 seconds. Add the chicken and stir-fry for 2–3 minutes until cooked through, then stir in the soybean paste.
4. Add the gai lan stems and stir-fry for 1 minute, then add the leaves, stock, oyster sauce, soy sauce and sugar and bring to the boil.
5. Stir the cornflour mixture, pour it in and stir for about 1 minute until the gravy turns thick, glossy and translucent.
6. Ladle the gravy over the noodles, dust with more white pepper and serve with the chilli vinegar to splash on at the table.

Tips

• Charring the noodles before the gravy goes on gives that smoky street-stall flavour, so do not skip it.
• Swap the chicken for pork, prawns or tofu; with tofu and mushroom oyster sauce it becomes vegetarian.

Sources

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

Marion's Kitchen Thai Caliente