Back to 4 servings Noodles 8 ounces dried wide rice noodles, or about 16 ounces fresh; fresh gives a better texture 1 teaspoon vegetable oil, for tossing the noodles Protein and vegetables 8 ounces chicken, sliced thinly, chicken thigh or breast; pork, beef, shrimp or firm tofu also work 6 ounces Chinese broccoli (gai lan), about 3 cups, cut into 2-inch pieces with stems separated from leaves; broccolini or regular broccoli can substitute 3 cloves garlic, minced 2 large eggs, lightly beaten 3 tablespoons vegetable oil, divided, for stir-frying Sauce 2 tablespoons Thai sweet dark soy sauce, or 1 tablespoon regular soy sauce plus 1 teaspoon molasses 2 tablespoons light soy sauce, Thai mushroom soy or Kikkoman also work 1 tablespoon oyster sauce, vegetarian mushroom oyster sauce works for a vegetarian version 1 teaspoon fish sauce, start with less and adjust, as saltiness varies by brand 2 teaspoons dark soy sauce, for color rather than sweetness 1 tablespoon granulated sugar, brown sugar also works 0.125 teaspoon ground white pepper, black pepper can substitute To serve chili vinegar (prik nam som), optional, to serve chili flakes, optional, to serve
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1 Step 1: Soak dried noodles in warm water for 8 to 10 minutes, or boil them 1 to 2 minutes short of the package time, until pliable but still firm. Drain, rinse in cold water and toss with 1 teaspoon oil. Fresh noodles only need separating gently.2 Step 2: Whisk the sweet dark soy, light soy, oyster sauce, fish sauce, dark soy, sugar and white pepper in a small bowl and set aside.3 Step 3: Season the chicken lightly. Heat 1 tablespoon oil in a wok or large skillet over high heat until it shimmers, then stir-fry the chicken in a single layer, stirring occasionally, for about 4 to 5 minutes until lightly browned and cooked through, with no pink inside and juices running clear. Transfer to a plate.4 Step 4: Add 1 tablespoon oil and the garlic and Chinese broccoli stems. Stir-fry for about 2 minutes until the stems are tender-crisp, then add the leaves and cook about 1 minute more until wilted.5 Step 5: Push the vegetables to one side, add the remaining 1 tablespoon oil to the empty space and pour in the beaten eggs. Scramble for 1 to 2 minutes until just set, then combine with the vegetables and return the chicken to the wok. Transfer everything to a bowl and wipe the wok clean.6 Step 6: Heat 1 tablespoon oil in the clean wok over high heat until smoking. Add the drained noodles and 3 tablespoons of the sauce, spread them out and let them sit undisturbed for 30 to 45 seconds so the bottoms char, then toss. Repeat once or twice over about 2 to 3 minutes until the noodles are slightly charred and caramelized in spots.7 Step 7: Return the chicken, egg and vegetables to the wok with the remaining sauce and toss together for about 1 minute until hot and coated. Add a splash of water if the noodles seem dry. Serve immediately while hot.getsaucepan.com/r/b7a4bc76-85e3-55af-8caf-e4db01fb38fe
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