I love, love, love Asian noodle dishes. They are one of my go-to meals for lunch or dinner and something I never tire of. Unfortunately, Cari and I have never had positive luck with cooking any of these dishes at home. That is, until now. Cooks Illustrated recently published this recipe for Thai stir-fried noodles with chicken and it’s absolutely delicious and – despite the many steps involved – not that complicated or time-consuming to make. We’ve made this dish twice already and will gladly do so again. The two of us managed to polish off the whole thing both times, so if you want leftovers, make sure you either double it or load up on other dishes.
Oh, and as it turns out the trick to really good stir-fried noodles is to cook it in batches and leave it alone. That’s right, don’t stir your stir fry! Who knew!?
Thai-Style Noodles with Chicken
- 1/2 cup white vinegar
- 1 serrano chili, stemmed and sliced into thin rings
- 2 (6-ounce) boneless, skinless chicken breasts, trimmed and cut against grain into 1/4″ slices
- 1 teaspoon baking soda
- 8 ounces rice noodles (1/4″ wide – “A Taste of Thai” brand is best)
- 1/4 cup vegetable oil
- 1/4 cup oyster sauce
- 1 tablespoon + 2 teaspoons soy sauce
- 2 tablespoons packed dark brown sugar
- 1 tablespoon white vinegar
- 1 teaspoon molasses
- 1 teaspoon fish sauce
- 3 garlic cloves, sliced thin
- 3 large eggs
- 10 ounces broccolini, florets cut into 1″ pcs, stalks cut on bias into 1/2″ pieces
- Chili vinegar: Combine vinegar & serrano in bowl. Let stand while you cook the rest of the dish.
- Prep chicken: Combine chicken with 2 tablespoons water + baking soda in bowl. Let sit at room temperature for 15 minutes. Rinse chicken in cold water and drain well.
- Prep noodles: Boil 6 cups water (a kettle is best for this). Place noodles in a large bowl and pour boiling waters over noodles. Stir, then soak about 8 minutes – stirring once halfway. Drain and rinse with cold water, then toss with 2 teaspoons oil.
- Prep sauce: Whisk oyster sauce, soy sauce, sugar, vinegar, molasses, and fish sauce together in a bowl.
- Start cooking! Heat 2 teaspoons of oil and garlic in a 12-inch nonstick skillet over high heat. Cook 1-2 minutes until garlic is a deep golden brown.
- Add chicken and 2 tablespoons sauce – toss to coat and spread chicken into an even layer. Cook without stirring 1 to 1-1/2 minutes until chicken begins to brown. Flip chicken over and cook another 1 to 1-1/2 minutes without stirring.
- Push chicken to one side of the skillet, and add 2 teaspoons oil to cleared side. Add eggs to clearing (crack them into the pan – don’t pre-mix them). Stir eggs gently and cook until set but still wet. Stir eggs into chicken and continue to cook, breaking up large pieces of egg, until eggs are fully cooked – about 1 minute. Transfer chicken & eggs to a bowl.
- Heat 2 teaspoons oil in now-empty skillet until smoking. Add broccolini and 2 tablespoons sauce, toss to coat. Cover skillet and cook for 2 minutes, stirring once halfway through cooking. Remove lid and continue to coko until broccolini is crisp and very brown in spots – 2 to 3 minutes, stirring once halfway through cooking. Transfer broccolini to bowl with chicken.
- Heat 2 teaspoons oil in now-empty skillet until smoking. Add half of the noodles with 2 tablespoons sauce and toss to coat. Cook until noodles are starting to brown in spots – about 2 minutes, stirring halfway through cooking. Transfer noodles to bowl with chicken, and repeat with remaining noodles. Make sure to not over-stir the noodles! Let them sit for a full minute untouched, then stir, then let sit one more minute. This is important for the right texture.
- Once all of the noodles are cooked, transfer everything back into the skillet – toss to combine (and add any leftover sauce at this point – if you have any), and cook without stirring until everything is heated through.
Serve with the chill vinegar served on the side to spoon over as you eat. Yum!