Main Courseby RobinImported from YouTube
Wide, chewy rice noodles tossed with seared chicken thigh, charred broccolini, sweet bell pepper, and pak choi in a savoury, caramelised oyster-and-fish-sauce glaze, fragrant with Thai basil and fiery bird's eye chillies.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
500gWide rice noodles
450gChicken thigh
1 tspSalt
400gBroccolini
500gRed bell pepper
300gBok choy
60gGarlic
150gShallot
12gBird's eye chili
150gOyster sauce
4 tspBrown sugar
100mlWater
40mlFish sauce
40mlSoy sauceBring 4 L of water to a rolling boil in a kettle or pot. Place 500g wide rice noodles in a heatproof bowl. Slice 450g chicken thigh into 1 cm thick, 4 cm bite-sized strips and season with 1 tsp salt. Cut 400g broccolini into 4 cm spears, halving any thick stems lengthwise. Deseed and slice 500g red bell pepper into 1 cm wide strips. Slice 300g bok choy stems into 2 cm chunks and cut leaves coarsely into 3 cm pieces. Finely mince 60g garlic. Peel and thinly slice 150g shallot into 2 mm half-moons. Finely slice 12g bird's eye chili into 1 mm rounds. Whisk 150g oyster sauce, 4 tsp brown sugar, 100ml water, 40ml fish sauce, and 40ml soy sauce together in a small bowl until fully dissolved.
Wide rice noodlesPour the boiling water over Wide rice noodles in the bowl, separating them with tongs to prevent sticking. Let stand for 15 minutes until softened and pliable.
Wide rice noodlesDrain Wide rice noodles thoroughly in a colander and rinse briefly with cold water to remove excess surface starch; set aside.
½ tspSaltBroccoliniRed bell pepperBok choy
20mlVegetable oilSet a large flat-bottomed skillet or wok over highest heat on the induction hob until smoking hot. Add 20ml vegetable oil and season the vegetables with ½ tsp salt. Stir-fry Broccolini, Red bell pepper, and Bok choy in 2 batches, about 3 minutes each, tossing occasionally until charred at the edges and crisp-tender without dropping the pan temperature, then transfer all vegetables to a bowl.
Chicken thigh20mlVegetable oilAdd 20ml vegetable oil to the smoking pan. Sear Chicken thigh in 2 batches, about 2 minutes each, spreading pieces in a single flat layer undisturbed for 1 minute before tossing until golden-brown and cooked through.
Chicken thighGarlicShallotBird's eye chiliReturn all cooked chicken to the pan, lower heat slightly to prevent burning, and add Garlic, Shallot, and Bird's eye chili. Stir-fry constantly for 1 minute until fragrant and lightly golden.
BroccoliniRed bell pepperBok choyReturn Broccolini, Red bell pepper, and Bok choy back into the pan, tossing over high heat for 1 minute to re-warm and coat with the aromatics.
Wide rice noodlesOyster sauceBrown sugarWaterFish sauceSoy sauceAdd Wide rice noodles and pour the prepared sauce mixture ( Oyster sauce, Brown sugar, Water, Fish sauce, Soy sauce) around the outer edge of the pan. Stir-fry over high heat in 2 batches, about 2 minutes each, lifting and tossing gently so the noodles caramelise and absorb the sauce without breaking.
20gThai basil
30gGreen onionRemove pan from induction heat immediately. Scatter 20g thai basil and 30g green onion over the top. Toss vigorously for 1 minute until the basil wilts gently in the residual steam.
Divide the glazed drunken noodles, seared chicken, and blistered vegetables between two warm plates or bowls and serve immediately.