300g (10.5 oz) chicken thighs, cut into thin slices
2 tbsp soy sauce
2 tbsp oyster sauce
¼ tsp white pepper
3 green lettuce leaves, roughly chopped
2 tbsp vegetable oil, plus extra to drizzle while cooking
350g fresh rice noodles*
2 eggs, lightly whisked
1 tbsp Thai pickled sweet radish* (optional)
1 tsp sesame oil
2 tbsp finely chopped spring onion (scallions)
extra soy sauce and chilli powder to serve
Combine the chicken with the soy sauce, oyster sauce and white pepper. Mix well.
Prepare individual serving bowls by lining them with lettuce leaves.
Heat the vegetable oil in a wok or large frying pan over high heat. Add the chicken and the marinade and stir-fry for 2-3 minutes or until the chicken is almost cooked. Add the noodles and stir-fry for about 10 seconds. Then let them rest for 10 seconds to warm through. Now toss them around to break them up and get them mixing with the chicken and marinade. Then spread them out in the pan and allow them to cook for 30 seconds or until starting to char at the edges. Toss the noodles around (try to do this in chunks rather than breaking them up too much). Then allow them to settle, drizzle a little oil over them and allow them to cook undisturbed again for another 30 seconds. By this stage there should be dark brown and almost burned spots of noodles. Repeat this one more time. Now pour the egg over the noodles. Spread the egg out and allow it to cook for 10 seconds. Sprinkle over the pickled radish if using. Use your spatula to divide the noodles into 2 portions. Flip each portion separately. The pour over the sesame oil. When the egg is cooked, scoop chunks of the noodles onto the lettuce leaves. Sprinkle with spring onion.
Serve with extra soy sauce and chilli powder.
- Fresh rice noodles are available from most Asian grocery stores or try my homemade version here.
- Thai pickled sweet radish is available from an Asian grocery store or try ordering it online. It’s often used for making traditional pad Thai noodles. You can just leave it out if you can’t find it.