Thai Wide Rice Noodles in Savory Gravy

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A beloved Thai street food of slippery wide rice noodles topped with tender chicken and crisp greens, all blanketed in a glossy, savory gravy thickened with cornstarch. Comforting, saucy, and ready in well under an hour, it's the kind of one-bowl meal that hits every craving at once.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 16 gFat
• 3.5 gSaturated Fat
• 64 gCarbs
• 3 gFiber
• 4 gSugar
• 24 gProtein
• 940 mgSodium
• 380 mgPotassium
• 90 mgCalcium
• 2.6 mgIron
• 28 mgVitamin C
• 160 mcgVitamin A

Ingredients

For the noodles

• 400 g fresh wide rice noodles (sen yai), separated into strands
• 2 tablespoons vegetable oil
• 2 cloves garlic, smashed

For the chicken and vegetables

• 300 g boneless skinless chicken thighs, sliced thin against the grain
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 200 g Chinese broccoli (gai lan), stems sliced diagonally and leaves separated
• 1 small carrot, peeled and julienned
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 2 large eggs, lightly beaten

For the gravy

• 2 cups chicken stock, low sodium
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon white sugar
• 1/2 teaspoon ground white pepper
• 2 tablespoons cornstarch mixed with 3 tablespoons cold water

For garnish

• 1 teaspoon ground white pepper
• Ground dried chili (prik bon), to taste
• 2 stalks green onion, sliced on the bias
• 1 lime, cut into wedges

Directions

1. Bring a large pot of water to a boil, blanch the wide rice noodles for 30 seconds to loosen them, then drain and toss with 1 tablespoon of oil to prevent sticking; set aside. Toss the sliced chicken with 1 tablespoon soy sauce and 1 teaspoon cornstarch and let it sit while you prep the gravy.
2. In a small bowl whisk together the chicken stock, soy sauce, dark soy sauce, oyster sauce, sugar, and white pepper; set aside. In another small bowl stir the cornstarch with the cold water to make a smooth slurry.
3. Heat 1 tablespoon oil in a wok or large skillet over medium-high; add the smashed garlic and cook 10 seconds until fragrant. Add the noodles and stir-fry for 2 to 3 minutes until heated through and slightly chewy, then spread them out on a serving platter and keep warm.
4. In the same wok add the remaining 1 tablespoon oil; when hot, add minced garlic and stir for 10 seconds. Add the marinated chicken and stir-fry for 3 to 4 minutes until just cooked through, then push to one side and pour in the eggs, scrambling lightly until just set.
5. Add the Chinese broccoli stems and carrot to the wok and stir-fry 1 minute until crisp-tender. Pour in the reserved gravy mixture and bring to a gentle simmer; stir in the cornstarch slurry and cook 1 to 2 minutes until the gravy coats the back of a spoon and turns glossy. Stir in the broccoli leaves just until wilted, then spoon everything over the warm noodles.
6. Top with sliced green onion, a dusting of white pepper, chili powder if you like heat, and serve with lime wedges for squeezing over the top.

Cook’s Notes

• If you can't find fresh wide rice noodles, dried ones work; just soak in warm water 30 minutes and blanch briefly before stir-frying.
• Slice the chicken thinly and marinate briefly so it stays tender against the chew of the noodles and the slick gravy.
• Make sure your gravy is glossy and thick enough to coat the noodles but not so stiff it turns gummy; add a splash more stock if it over-reduces.
• For a richer flavor, replace half the chicken stock with the poaching liquid from the noodles if using dried noodles.
• Swap the chicken for thinly sliced pork belly or shrimp; just adjust cooking times so shrimp stays plump.

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