Ingredients:

  • 7 oz dried wide rice noodles
  • 1/2 lb chicken breast, thinly sliced against the grain
  • 3 tbsp neutral oil
  • 5 cloves garlic, minced
  • 3 Thai bird’s eye chilies, de-seeded and minced
  • 1 small shallot, thinly sliced
  • 1 cup Chinese broccoli, chopped into 2-inch pieces
  • 1/2 red bell pepper, thinly sliced
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp fish sauce
  • 1 tbsp palm sugar
  • 1 cup fresh Thai basil leaves

Instructions:

  1. Soak the noodles. Place 7 oz dried rice noodles in a bowl and cover with room temperature water. Let them sit for 20-30 minutes until they are flexible but still firm. Do not boil them, or they will turn to mush in the wok.
  2. Mix the sauce. Whisk 2 tbsp oyster sauce, 1 tbsp light soy, 1 tbsp dark soy, 1 tsp fish sauce, and 1 tbsp palm sugar until the sugar is completely dissolved.
  3. Sear the chicken. Heat your wok over high heat until it starts to smoke. Add 2 tbsp neutral oil and the sliced chicken. Cook until browned and just opaque, then remove and set aside. Note: This prevents the chicken from getting tough while the vegetables cook.
  4. Sauté the aromatics. Add the remaining 1 tbsp oil. Toss in the 5 cloves minced garlic, 3 minced chilies, and sliced shallot. Stir fry for 30 seconds until the aroma fills the room.
  5. Flash cook the greens. Throw in the chopped Chinese broccoli and sliced red bell pepper. Stir fry for 1 minute until colors are bright.
  6. Combine and char. Add the drained noodles, the prepared sauce, and the cooked chicken. Toss vigorously for 1-2 minutes over high heat until the noodles absorb the liquid and you see brown charred spots.
  7. The Basil finish. Turn off the heat. Immediately add the 1 cup of Thai basil. Toss briefly until the leaves wilt from the residual heat.
  8. Serve immediately. Transfer to plates while the noodles are still glossy and the basil is vibrant. | Feature | Stovetop Wok | Oven Baked Version | | :--- | :--- | :--- | | Texture | Smoky and slightly chewy | Softer and more uniform | | Prep Time | 20 minutes | 20 minutes | | Cooking Speed | 10 minutes | 25-30 minutes | When you are tossing the noodles in step 6, don't be afraid to let them sit for 10-15 seconds without moving them. This is how you get those beautiful charred edges. If you move them constantly, they won't have enough contact time with the hot metal to develop that smoky flavor. Listen for the sizzle; if it sounds like it's simmering, your pan isn't hot enough. French Onion Pasta: One-Pot Silky Noodles — Discover our homemade French Onion Pasta recipe that captures soup flavors in... $img_2$