Kuaytiaw Khua Kai (Thai Fried Rice Noodles With Chicken And Romaine)

Let's Cook

1. Step 1.

   Soak in warm water for 30 minutes: 6 ounces wide (at least ½ inch) dried rice noodles

2. Step 2.

   Drain well. Bring a pot of water to a boil, add the noodles, and cook for 1 minute. Drain well and rinse under cold water. Whisk together in a small bowl and set aside: 2 large eggs; 2 tablespoons oyster sauce; 2 tablespoons soy sauce; 1 tablespoon sugar; ¼ teaspoon ground white pepper

3. Step 3.

   Heat in a wok or a large skillet over medium-high heat: 2 tablespoons vegetable oil or pork fat

4. Step 4.

   Add to the pan and cook, stirring frequently: 8 ounces boneless, skinless chicken thighs, thinly sliced

5. Step 5.

   When cooked through, about 2 minutes, transfer to a plate and set aside. Add the noodles to the pan and allow to cook, undisturbed, for 2 minutes. Add the egg mixture. When the noodles start to brown, flip them. Return the chicken to the pan along with: 2 green onions, thinly sliced; 1½ cups coarsely chopped romaine lettuce

6. Step 6.

   With a spatula, break up the noodles and toss everything together. Serve immediately on: Whole romaine leaves

7. Step 7.

   With: Chile-Infused Fish Sauce; Thai chile flakes or red pepper flakes; White vinegar