KUAYTIAW KHUA KAI (THAI FRIED RICE NOODLES WITH CHICKEN AND ROMAINE)
2 servings
As with pad Thai, if you wish to make this for more people, use two pans to avoid crowding. If desired, substitute 12 ounces fresh rice noodles (called sen yai or chow fun noodles). You do not need to soak or boil fresh noodles.
Soak in warm water for 30 minutes:
- 6 ounces wide (at least ½ inch) dried rice noodles
Drain well. Bring a pot of water to a boil, add the noodles, and cook for 1 minute. Drain well and rinse under cold water. Whisk together in a small bowl and set aside:
- 2 large eggs
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- ¼ teaspoon ground white pepper
Heat in a wok or a large skillet over medium-high heat:
- 2 tablespoons vegetable oil or pork fat
Add to the pan and cook, stirring frequently:
- 8 ounces boneless, skinless chicken thighs, thinly sliced
When cooked through, about 2 minutes, transfer to a plate and set aside. Add the noodles to the pan and allow to cook, undisturbed, for 2 minutes. Add the egg mixture. When the noodles start to brown, flip them. Return the chicken to the pan along with:
- 2 green onions, thinly sliced
- 1½ cups coarsely chopped romaine lettuce
With a spatula, break up the noodles and toss everything together. Serve immediately on:
- Whole romaine leaves
With:
- Chile-Infused Fish Sauce
- Thai chile flakes or red pepper flakes
- White vinegar