During my frequent visits to Bangkok, I always savour this modest noodle dish. It is a typical Thai creation and a very popular item at the city’s street stalls, where it is cooked in a wok while the customer waits. The aromas rising from the hot wok as the noodles are being prepared make it impossible to pass by without sampling the dish. I suspect in origin it is a south Chinese recipe, but distinctive spices and flavourings make it an authentic Thai treat. It is equally good cold or at room temperature and it may be served during warm months as part of a simple grill.
Soak the rice noodles, vermicelli or sticks in a bowl of warm water for 25 minutes. Drain them in a colander or sieve. Cut the chicken breasts into strips about
Heat a wok until it is very hot and then add the oil. When the oil is very hot, remove the wok from the heat and immediately add the chicken pieces, stirring vigorously to keep them from sticking. When the chicken pieces turn white (about 2 minutes), quickly drain the chicken. Drain off all but
If you choose to use water instead of oil, bring it to a boil in a pan. Remove the pan from the heat and immediately add the chicken pieces, stirring vigorously to keep them from sticking. When the chicken pieces turn white (about 2 minutes), quickly drain the chicken and all the water from the wok.
Wipe the wok clean. Heat it until it is hot, then add the
Re-heat the wok and add the
© 1996 Ken Hom. All rights reserved.