Servings: 3 servings
Ingredients
Chicken Marinade
- 225 g chicken thighs boneless and skinless, cut into bite-size pieces
- 2 teaspoons light soy sauce
- 0.5 teaspoon sugar
- 1 tablespoon water
Sauce
- 2.5 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar
- 1 tablespoon water
Stir-Fried Noodles
- 450 g wide rice noodles fresh (sen yai)
- 2 tablespoons vegetable oil
- 5 cloves garlic, roughly chopped
- 2 Thai bird's eye chilies, seeded and chopped
- 1 shallot, thinly sliced
- 3 stalks Chinese broccoli (kai-lan), cut into bite-size pieces
- 1 carrot, peeled and thinly sliced into rounds
- 10 g holy basil leaves, or Thai basil
Procédé
Chicken Marinade
- Put the chicken, light soy sauce, sugar, and water in a bowl.225 g chicken thighs, 2 teaspoons light soy sauce, 0.5 teaspoon sugar, 1 tablespoon water
- Stir to coat the chicken well.
- Let marinate for 15 minutes.
Sauce
- In a small bowl, combine the oyster sauce, light soy sauce, dark soy sauce, fish sauce, sugar, and water.2.5 tablespoons oyster sauce, 2 tablespoons light soy sauce, 2 tablespoons dark soy sauce, 1 tablespoon fish sauce, 1 tablespoon granulated sugar, 1 tablespoon water
- Stir until the sugar has dissolved.
- Set aside.
Stir-Fried Noodles
- Gently separate the fresh noodles.450 g wide rice noodles
- If they are hard to separate or a little dry, soak them in lukewarm water to soften them.
- If using dried noodles, cook them according to the package directions.
- Pound the garlic and chilies into a paste with a mortar and pestle, or blend them in a food processor.5 cloves garlic,, 2 Thai bird's eye chilies,
- Heat half the oil in a wok or large frying pan over medium-high heat.2 tablespoons vegetable oil
- When the wok is hot, add the marinated chicken and spread it out in a single layer.
- Sear it for 1 minute on each side, until cooked through.
- Remove the chicken and set it aside.
- In the same wok, heat the rest of the oil over medium heat.
- When the wok is hot, add the garlic and chili paste and stir-fry for about 10 seconds, until fragrant.
- Add the shallot and stir-fry for 1 minute.1 shallot,
- Add the Chinese broccoli and carrot.3 stalks Chinese broccoli, 1 carrot,
- Stir-fry them for about 1 minute, until slightly tender.
- Remove the vegetables and set them aside.
- Put the noodles and sauce in the wok.
- Toss gently until the noodles are well coated.
- Spread the noodles out in the wok and leave them undisturbed for 30 seconds so they get lightly charred on the bottom.
- Reduce the heat to low.
- Return the chicken and vegetables to the wok.
- Add the basil.10 g holy basil leaves,
- Gently toss everything together, taking care not to break the noodles.
- Serve immediately.
Notes
Noodles: fresh wide rice noodles can be found in the refrigerated section of Asian grocery stores. Buy them the day you plan to cook and gently separate them before cooking. If you can't find them, dried wide rice noodles work too.
Holy basil (kra pao), with its peppery flavor, is the basil used in this dish in Thailand. Thai basil (horapa), with its purple stems and anise flavor, is easier to find in Asian grocery stores in Europe and can be used in its place.
Pounding the garlic and chili in a mortar releases more of their aromatic oils, which flavor the whole dish. Cooking the chicken separately lets you control how it cooks without drying it out. Letting the noodles char on the bottom of the wok gives them a caramelized, smoky flavor.
On a home stovetop, a wok doesn't get as hot as it does in a restaurant: don't overcrowd it, and cook in two batches if you double the recipe.
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