I love Thai food and my favorite thing to order is Pad Kee Mao which is a noodle dish with wide noodles and lots of veggies. So when I saw this recipe for Thai stir fried noodles in one of my Cooks Illustrated magazines I was intrigued. I wouldn’t say it’s precisely like Pad Kee Mao, but it is delicious and a fun change up to the usual stir fry I make over rice. The original recipe calls for broccolini but I usually just throw in whatever veggies sound good at the time (aka whatever is in my fridge). The broccoli in our garden was just big enough to pick so it inspired me to make this dish tonight.
THAI STIR FRIED NOODLES
Chile Vinegar Ingredients: (This whole part could be omitted the rest of the noodle dish tastes fine without it- my kids love these noodles minus the chile vinegar, but it does add a little bit of tangy heat to the dish and I personally like it).
- 1/3 C white vinegar
- 1 serrano chile, stemmed and sliced into thin rings
- 2 (6 0z) boneless, skinless chicken breasts, trimmed and cut against the grain into 1/4 in slices
- 1 tsp baking soda
- 8 oz (1/4 in wide) rice noodles
- 1/4 C vegetable oil
- 1/4 C oyster sauce
- 1 Tbsp plus 2 tsp soy sauce
- 2 Tbsp white vinegar
- 2 Tbsp packed dark brown sugar (I usually just use light brown and throw in a little extra molasses)
- 1 tsp molasses
- 1 tsp fish sauce
- 3 cloves garlic, sliced thin
- 3 eggs
- 10 ounces broccolini, florets cut into 1-inch pieces, stalks cut into 1/2 in pieces (about 5 cups or 5 cups of whatever chopped vegetables suit your fancy)
- FOR THE CHILE VINEGAR: Combine vinegar and serrano in bowl. Let stand at room temperature for at least 15 minutes.
- FOR THE STIR-FRY: Combine chicken with 2 Tbsp water and baking soda in bowl. Let sit at room temperature for 15 minutes. Rinse chicken in cold water and drain well.
- Bring 6 C of water to boil. Place noodles in large bowl. Pour boiling water over noodles. Stir, then soak noodles until almost tender, about 8 minutes, stirring once halfway through soak. Drain and rinse with cold water. Drain well and toss with 2 tsp oil.
- Whisk oyster sauce, soy sauce, sugar, vinegar, molasses and fish sauce together in a bowl.
- Heat 2 tsp oil and garlic in 12-in nonstick skillet (I usually use my wok since it’s bigger and I can fit more in at a time) over high heat, stirring occasionally, until garlic is deep golden brown, 1-2 minutes.
- Add chicken and 2 Tbsp sauce mixture, toss to coat. Then, I usually stir it around constantly until cooked in my wok. In a traditional skillet you would want to spread the chicken out in an even layer cook it until brown, then flip it over and brown the other side.
- Push the chicken to the sides, add the eggs to the clearing. Using a rubber spatula, stir eggs gently and cook until set but still wet. Then stir the eggs into the chicken and continue to cook until the eggs are fully cooked. Transfer chicken and eggs to a bowl.
- Heat 2 tsp of oil in now empty skillet/wok until smoking. Add broccolini and 2 Tbsp sauce and toss to coat. Cover skillet and cook for 2 minutes, stirring once halfway through cooking. Remove lid and continue to cook until broccolini is crisp and very brown in spots, 2 to 3 minutes, stirring once halfway through cooking. (In my wok, I usually add veggies in stages starting with the ones that take the longest to cook and then just constantly stir fry them all until they are all crisp tender). Transfer veggies to the bowl with the chicken/egg mixture
- Now they recommend adding more oil and dividing the noodles in half dividing the rest of the sauce and cooking until the noodles start to brown (about 2 minutes) and then repeated with the second half of the noodles and sauce. My wok fits all the noodles, so I throw in a little oil, the noodles, and the rest of the sauce and stir fry till starting to brown. Then, I add back in everything else and we’re ready to eat! Sprinkle the vinegar on top to taste.