Recipe Background
Easy Thai Noodles brings the flavors of Thailand home with simple, quick steps.
When my cousin moved to Thailand for a year of teaching English, she often sent back tales of her adventures and a few quirky recipes she picked up along the way. Inspired by her stories, I decided to try my hand at Thai cooking on a particularly rainy evening, when comfort food was the only thing that could ward off the chill. A package of wide rice noodles found its purpose in my pantry, and the dark soy sauce nestled next to it whispered the promise of something savory. My wok became a cauldron of sizzling hot oil, releasing a fragrant cloud of garlic as I tossed in meticulously sliced chicken thighs. One tip I cherish is ensuring the rice noodles stay slightly undercooked before they hit the pan, preventing them from turning mushy later.
A splash of fish sauce added that unmistakable umami depth, pulling me into my cousin's distant world. I can still recall the delightful crunch of Chinese broccoli as it mingled with the eggs, which scrambled into golden ribbons alongside the vibrant green. Don’t rush this step—allow the eggs to scramble gently for a better texture. As I sat down to taste my creation, each bite was a tango of bold flavors; a dance of cultures on my plate that made me feel surprisingly connected to my cousin’s faraway kitchen.
Perhaps it wasn't quite like any street food market in Bangkok, but this dish birthed a family tradition. Now whenever my cousin visits, I whip up these noodles, paired with stories of my own culinary misadventures.
Ingredients
For the sauce:
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon fish sauce
- 2 tablespoons oyster sauce
- 1 tablespoon white vinegar
- 1 tablespoon brown sugar
- 2 tablespoons water plus more, to taste
For the noodles:
- 8 ounces wide rice noodles fresh or dried
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 6 ounces chicken thighs boneless and skinless, trimmed of excess fat, sliced
- 2 large eggs
- 6 ounces Chinese broccoli rinsed and cut into small pieces
Directions
- In a bowl, add the light soy sauce, the dark soy sauce, the fish sauce, the oyster sauce, the white vinegar, the brown sugar, and 2 tablespoons of the water and whisk to combine. Set the sauce mixture aside.
- Cook the rice noodles for 1-2 minutes less than suggested on the package directions.
- In a wok or a high-sided skillet over medium heat, add the vegetable oil.
- Add the garlic to the hot oil and cook, while stirring, until fragrant, about 1 minute.
- Add the chicken slices to the hot oil and cook, while stirring occasionally, until they are nearly cooked through, about 2-3 minutes..
- Push the chicken mixture to one side of the wok.
- Crack the eggs in the open side of the wok and cook, while stirring gently, until scrambled, about 2-3 minutes.
- Add the Chinese broccoli, the rice noodles, and the sauce mixture to the wok and until everything is combined. If the sauce seems too thick, add the extra water, a little at a time, until it reaches the desired consistency.
- Cook until the noodles are evenly coated, caramelized, and cooked through and the chicken slices reach an internal temperature of 165 degrees F, about 1 minute.
- Serve immediately.
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