Thai Rice Noodles with Chicken and Asparagus

Ingredients · 4 servings

• 225 gRice noodle, dried
• 2 tbspNeutral oil
• 3 cloveGarlic, minced
• 500 gChicken breast, boneless, skinless, thinly sliced
• 2 tbspFish sauce
• 1 tspSalt
• 2 ½ tbspSoy sauce
• 1 tbspChili sauce
• 35 gBrown sugar
• 300 gAsparagus, trimmed, cut into 5 cm pieces

Equipment

stovetop, wok, mixing bowl, colander, tongs, wooden spoon, chef knife, cutting board, measuring spoons, stove knob, instant read thermometer, serving platter

Instructions

1. 1
   Gather mise en place

   Gather rice noodles, chicken breast, asparagus, sauces, sugar, garlic, oil, and salt; set out a wok, bowl, colander, tongs, spoon, knife, and board. · 5 min

   What to look for: Ingredients measured and tools within reach

2. 2
   Soak rice noodles

   Soak rice noodles in very hot water for 15 minutes, then drain when pliable but still springy; keep them near the wok. · 15 min

   What to look for: Noodles are opaque, flexible, and not mushy

3. 3
   Heat the wok

   Heat neutral oil in a wok over medium-high heat until it shimmers and moves quickly across the pan. · 2 min

   What to look for: Oil shimmers in a thin glossy layer

4. 4
   Stir fry garlic

   Add garlic and stir-fry for 1 minute, stirring constantly so it turns light golden and fragrant without scorching. · 1 min

   What to look for: Garlic is pale golden and aromatic

5. 5
   Cook the chicken

   Add chicken breast, fish sauce, and salt; stir-fry for 6 minutes until the pieces turn opaque with no pink patches. · 6 min

   When it is done: Chicken breast must register 74°C (165°F) in the thickest piece.

6. 6
   Build the sauce

   Stir soy sauce, chili sauce, and brown sugar into the wok until the sugar dissolves and the sauce lightly bubbles. · 2 min

   What to look for: Sauce is glossy and sugar is dissolved

7. 7
   Add noodles and asparagus

   Add drained noodles and asparagus; toss for 4 minutes so the noodles absorb sauce and the asparagus turns bright green. · 4 min

   When it is done: Asparagus should be crisp-tender, and noodles should bend easily without breaking.

8. 8
   Finish stir fry

   Stir-fry for 2 minutes more until noodles are tender but springy and the sauce clings without pooling. · 2 min

   When it is done: Noodles should be tender-springy, and sauce should cling with no watery pooling.

9. 9
   Plate and serve

   Transfer noodles to a warm platter and serve immediately while the asparagus is crisp and the chicken is juicy. · 1 min

   What to look for: Steaming noodles with glossy sauce