This is my husband’s favorite Thai dish. I have been trying to replicate his Thai take-out experience at home for quite a while. Ironically, this updated adaptation of my first attempt may be his favorite.
This is an easy and fast dish to throw together when we have leftover chicken or a lot of fresh greens. I especially love making it when I receive an abundance of baby bok choy in my CSA share.
This recipe is a combination of recipes from Food and Wine, CHOW.com, foodnetwork.com, among others. If the fresh wide rice noodles are difficult to find, substitute dry rice noodles.
- 2 12-oz packages of fresh wide rice noodles or 1 8 to 14-oz package dry rice noodles
- 1 pound (or more) bok choy, broccoli rabe, or other greens (I typically use about 8 baby bok choy)
- 4 T vegetable oil, divided
- 6-9 large garlic cloves, sliced paper thin
- 4 to 5 boneless, skinless chicken thighs or 1 large chicken breast, seasoned, grilled or broiled, and shredded
- 6 T soy sauce (light or dark)
- 6 T oyster sauce
- 3 teaspoons granulated sugar
- 3 large eggs, lightly beaten
- If using fresh rice noodles, bring them to room temperature. Then, separate and tear them into large pieces; set aside. (Alternatively, if using dry rice noodles, place the noodles in a pot of boiling water. Turn off the heat, and let soak until loose a pliable but not soft, about 5-8 minutes. Drain and set aside.)
- If using bok choy, cut the leaves into 1 1/2-inch ribbons. Cut the stems into 1/4-inch thick pieces. Wash and keep separate.
- Season the chicken with salt and pepper; broil or grill. Hand shred the meat when cool enough to handle, set aside.
- Prep all other ingredients prior to cooking so that they can be incorporated quickly. (I combine the soy and oyster sauces with the sugar in a measuring cup with a spout.)
- Heat 2 T of vegetable oil in a large frying pan over medium-high heat. (I used a 14-inch stainless steel skillet.)
- When it shimmers, add the bok choy stems and cook for 2 minutes. Then, add the bok choy leaves and continue to cook for an additional minute.
- Add the garlic and shredded chicken, and cook until garlic just begins to color and the chicken warms through, about 1 minute.
- Push mixture to the outside of the pan and add remaining 1 T oil to the center of the pan. Pour the eggs into the oil and scramble briefly until eggs begin to set, then let cook undisturbed until solid, about 2 to 3 minutes. Mix eggs into mixture.
- Remove the chicken-greens-egg mixture from the pan and set aside.
- Add the remaining 1 T oil to the pan over medium-high heat. Add the torn fresh noodles along with the soy and oyster sauces and sugar and cook until the noodles absorb the sauce and are warmed through, about 3 minutes.
- Add the chicken-greens-egg mixture to the saucy noodles. Mix to incorporate. Serve.
Note: The chicken can be omitted for a vegetarian version.
This post was first published in October 2012, updated October 2020.
thebrookcook 