Ingredients
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
Instructions
STEP 1
Soak the noodles in a large bowl of room temperature water for 10 minutes or until slightly softened.
STEP 2
For the chilli vinegar, combine the ingredients in a small bowl and set aside until ready to serve.
STEP 3
Place a large pot of water over high heat (you’ll use this to cook the noodles and broccoli later).
STEP 4
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.
STEP 5
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.
STEP 6
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.
