(serves 4)
Thai noodle stir-frys are great one-wok wonders! They are so fast at the Thai takeaway shops and it's soo delicious! It doesn't seem to work quite as well at home because i think they have intense gas stoves, but i find just cooking the vegies quickly then putting them aside stops them from getting over-cooked and keeps washing down to one wok. This recipe was adapted from the cooking class I did in Chiang Mai - 'A lot of Thai', which was very well-prepared and lots of fun!
Prep time: 20 min
Cooking time: 20 min
1 kg flat rice noodles
2 stems of broccoli
1 zucchini
1 leek
10 pieces fish tofu or 200g chicken
2 cloves garlic, finely chopped
6 mushrooms, peeled
2 eggs, lightly beaten
fried onion and sesame seeds to serve
Sauce: (prepare in separate bowl)
2 T fish sauce
2 T soy sauce
2 T sweet soy sauce
4 T oyster sauce
4 tsp sugar
Method:
1. Cut broccoli, zucchini, leek, fish into bite-size pieces. Thinly slice mushrooms. If making chicken, then need to marinate in some soy sauce, sesame oil, sugar, salt and pepper.
3. Remove broccoli, and reheat wok with 1 T oil. NB. If preparing with chicken, add chicken first and cook for 2-3 minutes, and continue as below.
Add zucchini and leek and stir-fry for 2-3 minutes, add in half the sauce. Stir through and add the mushrooms and fish tofu. Cook until mushrooms are softened. Remove from wok.
4. Heat wok again, add 1 T oil. Add 1 tsp of soy sauce to the egg mixture and whisk through. Add the egg to the wok and gently fold it as it cooks. This gives it a runny texture, remove when egg is mostly cooked through.
5. Heat wok again, add the noodles and remaining sauce. Mix through gently (using thongs may be helpful), as the noodles are soft and may break. When noodles are well-coated in the sauce, then add half the vegetables etc and mix through.
6. Serve with a generous sprinkle of fried onion and sesame seeds on top!
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