serves
2
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 500 ml (2 cups) chicken stock
- 2 tsp light soy sauce
- 2 tsp fish sauce
- ½ tsp freshly ground white pepper
- ½ tsp white sugar
- 1 tbsp tapioca flour (see Note)
- 60 ml (¼ cup) peanut or vegetable oil
- 400 g fresh wide rice noodles, separated
- 2 cloves garlic, roughly chopped
- 150 g chicken thigh fillet, cut into 1-2 mm slices
- 1 tbsp yellow bean sauce (see Note)
- 2 stems Chinese broccoli (gai lan), diagonally sliced into 5 cm lengths
Pickled chilli
- 2 long red chillis, thinly sliced diagonally
- 125 ml (½ cup) white vinegar
A creature comfort dish of smoky wok-charred chewy rice noodles in yellow bean gravy. It's one of Thai guru David Thompson's late-night go-to dishes and this recipe is inspired by his.
Instructions
To make the pickled chilli, place the chilli and vinegar in a small bowl, making sure the chilli is covered and set aside until ready to serve.
Combine the stock, sauces, pepper and sugar together in a bowl and set aside.
Combine the tapioca flour and 2 tbsp water in a small bowl, mix well and set aside.
Heat 2 tbsp oil in a wok or large frying pan over high heat until it shimmers and begins to smoke. Add the noodles and cook for 6 minutes, only tossing every minute, until nicely seared and darkly charred in places. Remove from the wok, place in serving bowls and keep warm.
Add the remaining 1 tbsp oil to the wok and when hot, add the garlic and cook for 10 seconds or until aromatic, making sure it doesn’t colour.
Add the chicken and stir-fry for 1 minute or until just cooked through. Add the yellow bean sauce and cook for 1 minute. Add the stock mixture and bring to the boil. Then add the broccoli and braise for 2 minutes or until tender. Add the tapioca mixture and simmer, stirring constantly, until the sauce thickens.
Pour the sauce over the noodles and scatter over pickled chillies to serve.
Note
• Tapioca flour and yellow bean sauce are available from Asian and Thai grocers.
Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Tiffany Page.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
