Thai-style Stir-fried Noodles with Chicken and Broccolini

This Thai-Style Stir-Fried Noodle recipe is a definite keeper, producing restaurant quality (or better!) noodles in the home kitchen. The chicken stays phenomenally moist and flavorful, the broccolini cut into bite-sized pieces adds crunch, and the rice noodles soak up all the wonderful flavors of the sauce.

Thai-style Stir-fried Noodles with Chicken and Broccolini

What You'll Need

Ingredients
Equipment

Prep

  1. Prepare the chicken.
    Slice the chicken breast across grain into ¼ inch slices. Mix 1 tsp baking soda and 2 tsp water in a bowl, and add the chicken to bowl. Let the chicken sit in the mixture for 15 minutes.
  2. Cook the noodles.
    Boil 6+ cups water. Place 8 oz of noodles in a large bowl and cover with the water. Let the noodles soak for 8-15 mins until tender, stirring occasionally to avoid clumping. Drain and toss with a little vegetable oil to prevent sticking.
  3. Make the sauce.
    Whisk ¼ cup oyster source, 2 tbsp soy sauce, 1 tbsp white vinegar, 1 tsp fish sauce, and 2 tbsp brown sugar together in a bowl.
  4. Slice the garlic cloves thinly.
  5. Crack the eggs into a bowl.
  6. Chop the broccolini.
    Cut the stems into ½ inch pieces and the florets into 1 inch pieces.

Cooking

  1. Cook the chicken.
    Heat 2 tsp oil and garlic in a large skillet over high heat.
    Stir occasionally until the garlic is golden brown (1-2 min).
    Add the chicken and 2 tbsp of the sauce, tossing to coat, and spread the chicken into single layer.
    Cook, without stirring, until the chicken begins to brown (1-1½ min)
    Flip the chicken and cook on the second side without stirring until it starts to brown (1-1½ min).
  2. Add the eggs.
    Push chicken to one side of the pan.
    Add 2 tsp oil to the clean side of the pan and add the eggs.
    Using a rubber spatula, gently stir the eggs until they're set but still wet.
    Stir the eggs into the chicken and continue to cook until eggs are fully cooked (½-1 min).
    Transfer the chicken mixture into a bowl.
  3. Cook the broccolini.
    Heat 2 tsp of oil in the skillet until it starts smoking.
    Add the chopped broccolini and 2 tbsp of the sauce and toss to coat.
    Cover the skillet and cook for 2 mins, stirring once after 1 min.
    Remove the lid and continue to cook until broccolini is crisp and very brown in spots (2-3 mins).
    Transfer the broccolini to the bowl with the chicken mixture.
  4. Cook the noodles.
    Heat 2 tsp of oil in the skillet until smoking.
    Add the rice noodles and the rest of the sauce and toss to coat.
    Cook until the noodles start to brown in spots, stirring every minute (2-3 mins).
  5. Combine.
    Add the contents of the bowl back to the skillet and toss to combine.
    Cook without stirring until everything is warmed through (1-1½ mins).
  6. Serve straight out of the pan or transfer to a large heat-safe bowl.