I learnt how to make this epic noodle dish in a late night café in Bangkok called Ann Kuay Tiew Kua Gai. The place was heaving. You could order the noodles with fried eggs or scrambled, and they were served with yellow chilies in vinegar. The kitchen was in a tiny alleyway at the back of the restaurant, covered in tarpaulin, with gas burners blazing beneath a few woks. I watched the chefs’ make several batches to get the recipe locked down.
My recipe serves one person but you can totally double the ingredients to serve two people. However many you cook for, always cook one portion at a time to get the right texture and flavor, and make sure to have everything ready to rock before you start, with the wok super hot.
- Put the chicken into a mixing bowl and add the dark soy and half the sugar. Mix well and leave to marinade for 20 minutes.
- Heat the oil in wok over a high heat. Add the chicken and stir-fry for 4-5 minutes until cooked through and golden. Chuck the noodles into the pan and add the light soy and fish sauce. Stir-fry for 2-3 minutes until the noodles are soft and a little charred.
- Tip the egg into the wok and stir-fry for about a minute until cooked through. Add the bok choi and spring onions and mix well.
- Transfer the noodles to a serving bowl and top with the red chilli and coriander. Serve immediately with Sriracha, light soy sauce and lime.
120g boneless skinless chicken thigh fillets, finely sliced into small pieces
½ tsp dark soy sauce
½ tsp sugar
1 tbsp vegetable oil
200g cooked fat rice noodles or cooked plain cheung fun
1 tsp light soy sauce, plus extra for serving
1 tsp fish sauce
1 free range egg, whisked
65g cooked bak choi, picked
½ spring onion, finely chopped
¼ red chili, finely chopped
A few finely chopped coriander leaves
Sriracha to serve
1/4 lime to serve