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.
Preparation
Cooking
Skill 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
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.
Instructions
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.
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.
