Thai Fried Noodle
Ingredients
For the Stir-Fry:
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5 to 8 ounces Chinese-style wheat noodles, or egg noodles
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2 to 3 tablespoons vegetable oil
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4 cloves garlic, minced
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2 to 3 teaspoons grated galangal, or ginger
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1/4 cup coarsely chopped shallots, or purple onion
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1 medium carrot, sliced into matchsticks
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5 to 8 shiitake mushrooms, sliced
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1 small head broccoli, cut into florets
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1 small red pepper, seeded and thinly sliced
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2 cups bean sprouts
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Fresh basil or cilantro, for garnish
For the Stir-Fry Sauce:
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3 tablespoons fresh lime juice, more to taste
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3 tablespoons soy sauce, more to taste
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3 tablespoons oyster sauce
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3 tablespoons rice or white wine vinegar
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1 tablespoon fish sauce, more to taste
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1 1/2 to 2 teaspoons sugar, more to taste
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1/4 tablespoon white pepper
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1/2 to 3/4 teaspoon dried crushed chile, chile flakes, or fresh minced red chile, more to taste
Steps to Make It
- Gather the ingredients.
- Boil the noodles in lightly salted water until al dente, leaning toward undercooked (you will be stir-frying them later, so avoid overcooking them now).
- Drain and rinse with cold water to prevent sticking. Set aside.
- Meanwhile, place all of the stir-fry sauce ingredients together in a cup or small bowl, and stir well to dissolve the sugar. Set aside.
- Heat a wok or large frying pan over medium-high heat. Add the oil and swirl around, then stir-fry the garlic, galangal or ginger, and shallot for 1 minute.
- Add the carrots plus 1 to 2 tablespoons of the stir-fry sauce. Stir-fry for 2 minutes, until the carrots soften slightly.
- Add the mushrooms, broccoli, and red pepper, plus 3 to 4 more tablespoons of the stir-fry sauce. Continue stir-frying until the mushrooms and red pepper soften and the broccoli turns bright green but is still crisp, 3 to 4 minutes.
- Add the noodles plus the remaining stir-fry sauce. Using 2 utensils, lift and turn the noodles in the pan to combine with the vegetables. Stir-fry in this way for 3 to 5 more minutes, or until you are happy with the softness and texture of the noodles.
- During the last 1 minute of cooking time, fold in the bean sprouts.
- Taste-test the noodles, adding up to 1 more tablespoon fish sauce or soy sauce if not salty or flavorful enough. If too salty for your taste or too sweet, add 1/2 to 1 tablespoon more lime juice. If too sour, add a little more sugar. More chilly can be added if you prefer it spicier. Serve immediately in bowls or plates, topped with a sprinkling of fresh basil or coriander.
