A delicious recipe from my travels to Thailand. I wanted to recreate this well-balanced, super-tasty noodle dish. It’s a popular street food, and cheap as chips. I suppose it can be seen as the Thai version of a great pasta dish. Don’t be put off by the lengthy recipe, it is actually really easy.

Ingredients (makes 2 large portions):

• 4 cloves minced garlic

• 2 tbsp sunflower oil

• 200g rice noodles – I used the medium thickness ones

• 2 chicken breasts, sliced

• 2 large handfuls Chinese broccoli or bok choy, or even long-stemmed broccoli – chopped into large pieces

• 3 spring onions sliced

• 2 cups fresh sprouts

• 2 extra-large eggs

• 2 tbsp light soy sauce

• 1 tbsp dark soy sauce

• 3 tsp white sugar

• 3 tsp white vinegar

• Pinch of chilli flakes – to taste

• Crushed roasted peanuts

• Coriander leaves – garnish

• Squeeze of lime or lemon

• Raw peanuts – dry-fry in a pan and crush (be careful not to burn them)


Boil the rice noodles until just tender and rinse thoroughly in cold water to stop the cooking process. Don’t overcook the noodles. Drain and set aside. Heat the wok on medium heat and add 2 tbsp oil. Fry the garlic for about 10 seconds. Add the chopped chicken to the wok and stir-fry for about a minute until the chicken is nearly cooked through. Turn down your heat, making sure the wok is not too hot. Add the broccoli and lightly stir-fry. Add in the cooked drained noodles – don’t stir too much as it will break up the noodles (if the noodles are stuck together just rinse under cold water). Add the 2 soya sauces, sugar, chilli and vinegar. Gently fold the noodles into the added sauce. Push noodles to the side of the wok and turn up the heat. Crack the eggs into the open space and scramble lightly. Gently mix the noodles through the egg while it’s still very runny. Stir-fry for 30 seconds. Add the crushed roasted peanuts, spring onion, coriander; and add extra chilli, sugar and vinegar to your taste. Serve immediately.