Thai Fried Vermicelli Noodles with Chicken
or
Oven-Safe Skillet 24cm Deep / 26cm
- Cook
- 5 min
¼ lb (100 g) dried rice noodles
1 tablespoon sesame oil
½ cup (100 ml) chicken broth
¼ lb (100 g) chicken thighs, chopped into 1” pieces
1 tablespoon vegetable oil
Vegetables
⅓ carrot, peeled, halved crosswise and sliced into 2” wide strip
½ bunch garlic chives, cut into 2” lengths
3 shiitake mushrooms, stemmed and sliced
½ Japanese leek, cut into ½” diagonal slices
¼ red bell pepper, sliced
½ teaspoon kosher salt
Freshly ground black pepper, to taste
2 tablespoons oyster sauce
½ tablespoon nam pla (fermented fish sauce)
Garnish
½ bunch cilantro, cut into 1” lengths
½ lime, cut into 4 wedges
¾ oz (20 g) roasted cashews, coarsely chopped
In a saucepan, bring chicken broth to a boil.
Rehydrate rice noodles by soaking in hot water for about 2 minutes. Drain and cut noodles in half. Transfer noodles to a bowl, mix in sesame oil while the noodles are hot. Pour in the hot chicken broth and wrap with plastic wrap and let steam.
Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then add in chicken and sauté for about 2-3 minutes until lightly browned.
Add in Vegetables and stir-fry for about 1 minute or until garlic chives are cooked through and soft. Add in oyster sauce, nam pla and rice noodles in that order and stir-fry over medium-high heat for about 1 minute until there is little liquid left in the pan.
Plate with a side of lime and cilantro, sprinkle chopped cashews and serve.
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