Why not try this easy to make delicious Thai dish. It’s one of my favourites. In fact, I made it for a dinner party last weekend and received many compliments despite that in Thailand it really is considered more of a lunch dish. Most Thai noodle dishes are, because they’re great one-dish meals that don’t demand the requisite rice, soup, dips, and other condiments or sides that generally accompany a more traditional dinner.
- 8 ounces fresh wide, flat rice noodles (sen yai) *Common in most Grocery stores
- 1/2 cup chicken, sliced thinly
- 2 cloves garlic, chopped finely
- 2 cups Chinese broccoli, chopped coarsely (with stems sliced very thinly on diagonal)
- 1 large egg
- 2 Tablespoons sweet dark soy sauce
- 2 Tablespoons oyster sauce
- 2 teaspoons thin soy sauce
- 2 teaspoons white vinegar
- 2 teaspoons sugar (brown)
- Prepare your sauce by mixing the sweet dark soy sauce, oyster sauce, thin soy sauce, vinegar, and sugar together. Set aside.
- Prepare your rice noodles by blanching them in simmering water for a few seconds, as needed. Use your fingers to separate each noodle if they are stuck together.
- Add a bit of oil to your wok and heat it to high heat. Add the garlic and sauté until it’s almost golden brown. Then add the chicken and sauté until it’s cooked through.
- Push the garlic and chicken to the side of the wok. Add a little more oil and once it’s hot, crack an egg and scramble it in the middle of the wok.
- Push everything to the side and add the blanched rice noodles and sauce you prepared earlier. Mix everything together and stir fry until there is not much liquid left in the wok.
- Next add the Chinese broccoli to the noodles and cook until wilted. During this time, just let the noodles sit for a minute or so to get a nice char on them. Once done, take off the heat and serve immediately!