This is a recipe that I
adapted from Victor Sodsook’s True Thai, though the changes I
made render the dish nearly unrecognizable to the original and much
closer to something I ate in a Thai restaurant in Ypsilanti.
12 oz. dried rice stick
noodles, ¼” wide, soaked in hot water for 30 minutes prior to frying
¾ lb boneless skinless
chicken breast sliced into very thin strips
1 zucchini, halved
lengthwise and sliced ¼ inch thick
2 heads broccoli cut
into ½ inch pieces
1 red bell pepper, diced
1 ½ c thawed sugar snap
1 small onion, halved
and finely sliced
3 scallions, sliced into
1 inch pieces
1 c bean sprouts
6 oz. extra firm tofu
(cubed, boiled and stir fried—optional)
chopped peanuts, for
Heat a wok, then add a
few tablespoons of oil. Turn the wok to coat with oil. Stir fry the
vegetables, adding them separately so they all finish at the same time
(this takes some experimentation and you can always cook them separately
to be safe)—I usually start with the onion, then add broccoli a few
minutes later I add the zucchini and pepper, then towards the end add
the sugar snap peas, scallions and bean sprouts. Transfer the cooked
vegetables to a bowl.
Add some oil to the wok.
Drain the noodles and stir fry until tender. You may need to add a
little soy sauce or water to keep them from getting sticky. Set aside.
Add more oil to the wok. Fry the chicken until cooked.
Push the chicken to the outsides of the wok. Pour the sauce into the
center of the wok and bring to bubbling. Stir until thickened. Add the
noodles, tofu and vegetables to the wok. Toss until well mixed and
heated through. Serve with chopped peanuts for a garnish.