This recipe is sort of the sister of the popular pad see ew. Chewy fresh rice noodles wok-fried until toasty, served with Sriracha hot sauce, it's a street food you can find all over Thailand that is super easy to replicate at home.
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- 200g chicken breast, bite sized pieces
- 1½ tsp Golden Mountain sauce
- ½ tsp sugar
- ¼ tsp ground white pepper
- 1 Tbsp water
(I recommend cooking only 1 portion at a time for maximum noodle toasting, so you my want to split the ingredients below into 2 portions)
- 3-4 Tbsp vegetable oil
- 2 eggs
- 1 lb fresh wide rice noodles (ho fun noodles)
- 2 Tbsp soy sauce
- 2 tsp fish sauce
- 4 tsp sugar
- 2 Tbsp Chinese salted cabbage "tang chai" (optional)
- A dash of white pepper
- 1-2 chopped green onion
- 2 leaves green leaf lettuce for serving
- Sriracha hot sauce for serving
Combine the chicken and all marinade ingredients and let marinate for at least 20 minutes.
Add oil to a wok or a large non-stick sauté pan, over medium high heat, then add the chicken and let it sear on one side until browned. Once browned, toss the chicken and cook until done. Remove from pan and set aside.
In the same wok, add more oil to pan if needed and turn the heat up to high. Add the egg, break the yolk and let it set about half way. Then scramble briefly. Add rice noodles and toss briefly to mix with the egg. Add soy sauce, fish sauce, sugar and salted cabbage (if using); toss until well combined.
Spread the noodles out in the pan and let them sit without stirring to toast the noodles, about 15-30 seconds, until some of the noodles have browned. Once the noodles are toasted on one side, flip or toss the noodles and let the other side toast. Repeat a few more times until the noodles are toasted to your liking.
Add chicken back in (don't add the juice that collects in the bowl) and toss to combine. Add green onion and white pepper and toss to combine. Remove from heat. Plate the noodles on a nice piece of green leaf lettuce and serve with Sriracha.