RECIPE:
EQUIPMENT
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Wok or skillet
INGREDIENTS
- 80 grams Chicken, sliced
- 150 grams Rice noodles, broad and soft
- 10 slices Carrot
- 2 cloves Garlic, chopped
- 1/2 cup Chinese kale, sliced
- 1 Egg
- 1 tbsp Cooking oil
- 1 tsp Dark soy sauce for noodles
SEASONING SAUCE:
- 1 tbsp Oyster sauce
- 2 tsp Light soy sauce
- 1 tsp Sugar
- pinch White pepper powder
SIDE DISH (condiment served with street foods):
- 1 tbsp Crushed red pepper
- 1 tbsp Sugar
- 1/2 Lime
- 1 tbsp Vinegar & thinly sliced pepper
INSTRUCTIONS
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Mix 1 tsp dark soy sauce in with noodles and mix well. Set aside.
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Mix seasoning sauce and set aside.
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Add oil and garlic, cook until fragrant.
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Add chicken and cook until 60% done.
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Add sliced carrots and cook briefly.
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Push ingredients to side and add 1 egg. Cook until 80% done and then mix all ingredients in wok together.
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Add noodle, mix well and add seasoning sauce.
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Add kale and cook 1 to 2 minutes.
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Turn off heat and plate neatly. Condiments can be served on plate or separately.
ADDITIONAL LEARNING:
To learn more about our Thai Cooking Clubs (Traditional & Vegan), click HERE.
To learn more about our Professional Training Courses leading to a Diploma, click HERE.
IMPORTANT
*RECIPES & VIDEOS–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and prepared by one of our instructors.
VIDEOS are prepared by Chef Dao, one of our instructors. Here is a link to her YouTube channel: