Recipe Background
Faster than any delivery driver! Tastier than anything out of a white box! Able to impress chefs of all calibers! It's Easy Thai Noodles! Tender rice noodles are caramelized in a sweet and savory sauce inspired by Thai cuisine and served up alongside bites of succulent, golden-brown chicken thighs and floral Chinese broccoli! It's such a super meal you won't believe it's secret identity as a meal ready in 15 minutes! Up, up, and away goes Easy Thai Noodles!
Faster than any delivery driver! Tastier than anything out of a white box! Able to impress chefs of all calibers! It's Easy Thai Noodles! Tender rice noodles are caramelized in a sweet and savory sauce inspired by Thai cuisine and served up alongside bites of succulent, golden-brown chicken thighs and floral Chinese broccoli! It's such a super meal you won't believe it's secret identity as a meal ready in 15 minutes! Up, up, and away goes Easy Thai Noodles!
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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