If you read my blog often, you know that I love the flavors of Thai Food.  Crave may be a more accurate word.  One of my newest obsessions around Thai food are the wide flat rice noodles.  OMG, they are amazing and they are so nice and light and they just soak up whatever flavor is in the dish.    The Thai/Sushi restaurant near my house serves them with their Spicy Basil Chicken and I have to stop myself from eating too much.  So when I ,went to my local Asian grocery store in Cary a few weeks ago I was on a mission to get two things.  First, was some good Oyster Sauce and second were fresh wide rice noodles.

Actually, this post is kind of hard to write because I want some of these noodles now:-)

From what I can understand, this dish is called “river noodles” because the noodles are broad and flat like a river. Makes sense, right?  This is a popular dish among the Thai people and I also understand that this is the type of food you could buy on the streets in Thailand from vendors known as hawkers.   The hawkers cook it in the wok right in front of you and apparently the street smells amazing from the smell of the woks.  I can just imagine. Here is some info on Thai hawker food….I want to make all of these dishes right now. I have had the papaya salad before and that is amazing, too.

I used my new wok for this dish and I can’t wait to use it again….it might even be to make these noodles again, they were that good!

I found this recipe  on About.com and I thought this was perfect because it includes both oyster and fish sauce which is the flavor I was going for with this.  One of the reviews said it was restaurant quality and I completely agree!

The noodles that I used were frozen and I wasn’t completely sure how to thaw them so they wouldn’t get sticky.  However, the package tells you to microwave them which is what I did and they turned out fine.  I microwaved them for 2 minutes @ 50 percent and then I took them out of the package and plunged them in hot water.  Then I could separate them pretty easily with my hands.  Once they were separated, I placed them on paper towels (or you could use a tea towel) to dry out.  Since they are going to get fried in the wok you want to get as much of the water off as possible.

This is a fun dish to make and once you get the noodles situated it comes together in no time.  My girls loved it too.  I used chicken and green beans, but you could also use beef or shrimp and swap the beans out for broccoli  or red pepper.

Enjoy!

Thai River Noodles with Chicken (Pad See Ew)

 

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Recipe type: Main

Ingredients

• 2 lbs. fresh broad flat rice noodles
• 2 eggs
• ½ pound of fresh green beans, trimmed and blanched
• 3 cloves garlic, minced
• 3 boneless skinless chicken breasts sliced into thin strips
• 2 Tbsp. oil, plus ¼ cup sherry (OR chicken/beef broth) for stir-frying
• 1 Tbsp. oyster sauce
• 2 Tbsp. soy sauce
• 1 heaping tsp. brown sugar
• 1 Tbsp. dark soy sauce
• 2 Tbsp. regular soy sauce
• 3 Tbsp. fish sauce
• 2 tsp. brown sugar
• ½ tsp. white pepper
• handful of fresh thai basil or cilantro
• Bean sprouts optional

Instructions

1. For the marinade combine the oyster sauce, soy sauce, and brown sugar. Pour over the chicken and let marinate while you prepare the rest of the dish.
2. Prepare your noodles according to package directions. If they are packaged and fresh you can microwave them until warmed through and then drop in some warm water. Gently separate with your hands. Dry on a tea towel or paper towels.
3. For the stir fry sauce combine the 1 Tablespoon dark soy sauce through pepper and set aside. You can also add a tablespoon or two of Thai Chili paste at this point or some sriracha if you would like some heat. I added mine at the end because I was serving this to my girls.
4. Place a wok or large frying pan over medium-high heat. Add 2 Tbsp. oil and swirl around.
5. Add the garlic and briefly stir-fry until fragrant.
6. Add the chicken and stir-fry 2 minutes or until cooked through. Add the sherry or broth as needed to keep your wok from drying out..
7. Add the beans and bean sprouts (optional) and continue stir-frying for one more minute.
8. Push ingredients to the sides of the wok creating a hole in the center. Break the egg into the center of the wok or pan. Quickly stir-fry to cook the egg (like making scrambled eggs).
9. Add the noodles and the stir fry sauce and gently toss until everything is combined. Let the noodles cook and soften for about 2 more minutes. When noodles are soft, remove from heat. Taste for salt and add more fish sauce if needed. Toss with fresh basil or cilantro (I used Thai basil.)
10. I also add Thai Chili paste to my individual serving and then I can adjust the heat to my liking. Sriracha would be good, too.

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