Thai cuisine · Dough, Pasta & Rice

Chicken Fried Rice Noodles

Wide rice noodles fried with chicken and egg, barely stirred so they pick up smoky char spots on the bottom of the wok.

Ingredients · for 4 servings

• 500g wide rice noodles (fresh)
• 300g chicken breast fillets
• 3 eggs
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 3 garlic cloves
• 8 lettuce leaves
• 1 red chilli
• 3 tbsp rice vinegar
• 2 tbsp sriracha sauce
• 4 tbsp oil

Instructions

1. Cut the red chilli into fine rings and steep it in the rice vinegar – after 15 minutes it will be mildly sour and ready for seasoning at the table.
2. Carefully separate the rice noodles with your fingers, cut the chicken breast into thin strips and finely chop the garlic.
3. Heat a wok or large pan hot with 2 tbsp oil and fry the garlic and chicken for 3 minutes until the meat is browned on the outside.
4. Add the remaining oil, the noodles, light and dark soy sauce and the sugar, and turn the noodles only every 30–40 seconds so they develop dark char spots on the bottom.
5. Crack the eggs in at the edge of the pan, let them set briefly, then only roughly fold them into the noodles; fry for 6–8 minutes in total.
6. Lay the lettuce leaves on the plates, slide the noodles on top and serve with sriracha sauce and the pickled chilli rings.