Marinade:
1 tbsp oyster sauce
½ tsp ground white pepper
Penny's Style:
Ginger and Carrot Matchsticks
3 tbsp vegetable oil
300g (10.5 oz) fresh rice noodles*
1 tsp sweet dark soy sauce
200g (7 oz) chicken thighs, thinly sliced
2 garlic cloves, finely chopped
100g (3.5 oz) Chinese broccoli (in Thai called ‘kanaa’), thinly sliced on the diagonal
1 cup chicken stock
2 tbsp fish sauce
1 tsp sugar
1/4 tsp ground white pepper
2 tbsp cornflour mixed with 2 tbsp water
chilli power to serve
Heat 1 tablespoon of the vegetable oil in a wok or large frying pan over high heat. Add the rice noodles and spread them out and allow them to cook for a few seconds. Then stir-fry and allow them to cook undisturbed for another 30 seconds. Once the noodles are starting to char at the edges, add the sweet dark soy sauce and stir-fry for another half a minute. Transfer noodles to a serving plate.
Mix the chicken with the marinade ingredients.
In the same pan, heat the remaining 2 tablespoons of oil. Add the chicken and stir-fry for 3-4 minutes or until cooked through and starting to char. Then add the garlic and stir-fry for a few seconds. Add the Chinese broccoli and stir-fry for another 30 seconds. Add the chicken stock, fish sauce, sugar and 1/4 teaspoon of white pepper. Stir to combine and simmer for about a minute. Then add the cornflour mixture. Simmer for another minute until thick and glossy. Pour the hot chicken and gravy mixture over the top of the noodles.