Easy Thai Fried Rice Noodles

Ingredients

For the Marinade

• 2 teaspoons cornstarch
• 3 tablespoons soy sauce
• 8 ounces boneless skinless chicken thighs or breasts, cut into bite-sized pieces

For the Stir-Fry Sauce

• 1/4 cup chicken stock
• 2 tablespoons soy sauce, more to taste
• 1 tablespoon fish sauce, more to taste
• 1 tablespoon fresh lime juice
• 1 teaspoon dark soy sauce
• 1 teaspoon sugar
• 1 to 2 teaspoons chili sauce, or 1/2 to 3/4 teaspoon cayenne

For the Noodles

• 8 ounces rice noodles, vermicelli or thin flat rice sticks
• 2 tablespoons oil
• 3 to 4 cloves garlic, minced
• 1 thumb-sized piece galangal, or ginger, sliced into matchstick-like pieces
• 1 cup shiitake mushrooms, stems discarded and sliced
• 1/2 cup chicken stock
• 1 orange or green bell pepper, sliced into thin strips
• 2 to 3 cups fresh bean sprouts
• 2 medium green onions, sliced
• Chopped fresh cilantro, for serving
• Lime wedges, for serving

Steps to Make It

Make the Marinade

1. Gather the ingredients.
2. Mix together 2 teaspoons cornstarch with 3 tablespoons soy sauce until well combined.
3. Marinate 8 ounces boneless, skinless chicken thighs or breasts (cut into bite-sized pieces) in the cornstarch-soy sauce mixture, coating all over. Set aside.

Cook the Noodles

1. Gently boil 8 ounces of rice noodles, vermicelli, or thin flat rice sticks for 2 to 5 minutes (depending on the thickness and brand of the noodles), or until noodles are soft enough to eat but still firm and a little bit crunchy (they will finish cooking later).
2. Drain and briefly rinse with cold water to keep from sticking. Set aside.

Make the Stir-Fry Sauce

1. In a small bowl, combine 1/4 cup chicken stock, 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon fresh lime juice, 1 teaspoon dark soy sauce, 1 teaspoon sugar, and 1 to 2 teaspoon chili sauce or cayenne. Stir well to dissolve sugar. Set aside.

Prepare the Stir-Fry

1. Heat a wok or large frying pan over medium-high heat. Add 2 tablespoons oil and swirl around; then add 3 to 4 cloves garlic (minced), 1 thumb-sized piece galangal or ginger (sliced into matchstick-like pieces), chicken (together with the marinade), 1 cup shiitake mushrooms (stems discarded and sliced), and a few tablespoons of stock. Stir-fry 5 minutes. When the pan becomes dry, add a little more chicken stock, 1 to 2 tablespoons at a time.
2. Add 1 orange or green bell pepper (sliced into thin strips) and stir-fry for 1 to 2 minutes. Add the reserved noodles plus stir-fry sauce. Using two utensils, lift and turn the noodles or use a tossing motion, like tossing a salad. Keep the heat turned up. Stir-fry in this way until the sauce is well distributed throughout the noodles, 1 to 2 minutes.
3. Add 2 to 3 cups fresh bean sprouts, continuing to stir-fry another minute.
4. Remove from heat and taste-test for salt and flavor, adding 1 tablespoon more fish sauce or soy sauce if not salty or flavorful enough. If too salty, add another squeeze of lime juice.
5. To serve, lift noodles out of the wok or frying pan and mound in a bowl or serving platter. Sprinkle with 2 medium green onions (sliced) and chopped fresh cilantro. A wedge of fresh lime squeezed over just before eating is delicious.