Lad Na Gai (Wide noodles with chicken in brown gravy)
Can also be made with pork, beef or shrimp. Serves 2 to 4.
3/4 pound boneless, skinless chicken breast, cut into 2 x 1/4 x 1/4-inch strips
2 teaspoon thin soy sauce
2 teaspoon cooking wine
2 teaspoon cornstarch
8 ounces dried wide rice-stick noodles
2 tablespoons vegetable oil
1 tablespoon sweet black soy sauce
2 tablespoons oil
6 cloves garlic, pounded to a mash or crushed and chopped
2 tablespoons crushed yellow bean sauce (tao jiew dam)
1/4 pound Chinese or regular broccoli, chopped
1 cup water
2 tablespoons Thai fish sauce
2 tablespoons oyster sauce
2 teaspoons sweet soy sauce
2 teaspoons vinegar
3 tablespoons sugar
1/2 teaspoon black pepper
1/4 cup water
1 tablespoon cornstarch
Marinate meat with thin soy sauce, cooking wine, and cornstarch. Do not marinate if using shrimp.
Soak the noodles in a large bowl of warm water until they are soft, check every 15 minutes and replace water if it has cooled. Drain noodles. Set a wok over medium-high heat. When it is hot, add the oil. Stir-fry the noodles briskly in the hot oil to heat them through, about 45 seconds. Add the sweet soy sauce and stir-fry to coat all the noodles, about 1 minute.
Combine the fish sauce, sweet soy sauce, sugar, and vinegar in a small bowl. Set a clean wok over medium-high heat. When it is hot, add the oil and stir-fry the garlic and yellow bean sauce until aromatic. Add the meat (if used), raise the heat to high, and stir-fry until meat begins to lose it‘s raw color. Add the broccoli and shrimp (if used) stir-fry for 30 seconds. Add water. Add the oyster sauce, fish sauce, sweet soy sauce, sugar, and vinegar and stir-fry for another minute. Taste sauce and adjust to your liking. Mix the water and cornstarch thoroughly, then add to stir-fry. Cook until thickened to a gravy-like consistency. Pour over noodles and serve.