You all know I love noodles. I always order this at any Thai restaurant we go to. It's a simple dish, but it's also really good! You have to make sure the wok or skillet is super hot when you start to stir fry, if not the noodles get a little too softy and sticky. I think I could eat this whole thing myself, no joke! I like to add pickled jalapenos, crushed red peppers and sriracha.
Ingredients:
2 tbsp Oil
2 cloves Garlic, minced
1 Chicken Breast, cut into thin pieces
8 oz dry Wide Rice Sticks or 10 oz Fresh Flat Rice Noodles
1 head of Broccoli
2 Eggs
2 tbsp Sweet Soy Sauce
1 tbsp Fish Sauce
1 tbsp Oyster Sauce
1 tbsp Sugar
Cilantro
Green Onions
Instructions:
Cook the wide rice sticks according to the package directions. Strain and run cold running water until the noodles becomes cool. Set aside to drain. If you use fresh flat rice noodles, loosen the noodles with hand, make sure they are not sticking or clumping together.
Mix the sweet soy sauce, fish sauce, oyster sauce and sugar for the seasonings in a small bowl. Set aside.
Heat the oil in a wok or skillet over high heat. Add the garlic and stir fry until aromatic. Add the chicken and continue stirring for 3-5 minutes, add the rice noodles, broccoli, and stir continuously, for 30 seconds.
Add the seasonings and stir continuously until everything is well combined.
Push the noodles to the side and beat the eggs, and more oil if needed. Cook the egg and then stir to combine well with the noodles.
Remove the noodles and garnish with cilantro and green onions.
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