150g (5 oz) dried rice stick noodles or dried pad Thai noodles
2 tbsp vegetable oil
3 garlic cloves, roughly chopped
200g (7 oz) chicken thigh fillets, thinly sliced
2 eggs, lightly whisked
100g (3.5 oz) broccoli florets
3 tbsp soy sauce
2 tbsp dark sweet soy sauce
ground white pepper
Chilli vinegar:
1/4 cup white vinegar
1 long red chilli, finely sliced
Soak the noodles in a large bowl of room temperature water for 10 minutes or until slightly softened.
For the chilli vinegar, combine the ingredients in a small bowl and set aside until ready to serve.
Place a large pot of water over high heat (you’ll use this to cook the noodles and broccoli later).
Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic and cook for 10 seconds. Then add in the chicken and stir-fry until almost cooked. Pour in the eggs and allow to set for a minute before breaking up with a spatula. At this point, you can turn the heat off and cook the noodles and broccoli.
Transfer the noodles from the room temperature water into the pot of boiling water. Cook for 20 seconds or until just tender. Use tongs to transfer the noodles to a large bowl. Add the broccoli into the boiling water and cook for 2 minutes or until just tender but still crunchy. Transfer to the bowl with the noodles.
Turn the heat back on under the pan with the chicken. Add the noodles, broccoli, soy sauce and dark sweet soy sauce. Stir-fry for 2-3 minutes or until the noodles are well coated. Sprinkle over a generous amount of white pepper. Add more soy sauce to taste if necessary. Toss again and then divide among serving plates. Serve with extra white pepper and the chilli vinegar.
