Ingredient Notes, Cook’s Tips, FAQs
- Chicken: Boneless and skinless breasts will work too.
- Garlic chili paste: If you don’t own a mortar and pestle, you can finely mince the garlic and Bird’s Eye chilies. Alternatively, you could also use a mini blender to pulse the garlic and chilies into a coarse paste. Use as many or as few chilies as you like depending on your heat level preference. Deseed or omit the chilies to make this dish mild.
- Chicken broth: I used an Asian style clear chicken broth which is not low sodium. If using low sodium chicken broth, adjust the amount of fish sauce and soy sauce after tasting the gravy in step 5. You’re welcome to use a homemade chicken broth, but you may need to adjust the seasonings depending on how salty it is.
- Yellow Bean Sauce: Look for this at your Asian or Thai specialty grocery store, or order it online. In a pinch, you can leave it out and just add more fish sauce to flavor the gravy.
- Can I use dried wide rice noodles instead of fresh rice noodles? In a pinch, you can use dried wide rice noodles. Prepare them according to package instructions and toss with a bit of oil to prevent sticking. If you’re interested, you can also make your own fresh flat wide rice noodles.
- Can I make this ahead? You can make the chicken gravy and veggies mixture ahead. Char the noodles and cook with the sweet dark soy sauce when you are ready to serve. Reheat the gravy in a wok/pan on the stovetop for a few minutes until hot throughout, then pour over the noodles in the serving plates.
- To make it with pork: Use 200 grams of thinly sliced pork tenderloin. Replace the chicken broth with water. The pork will flavor the water as it cooks and create a pork broth. Cook the onion, garlic chili paste, and veggies first, then add the pork and cook for 2-3 minutes. Then proceed with the rest of the recipe as per normal for steps 4-6.
- To make it vegetarian: Omit the chicken marinade ingredients, use a veggie broth, vegan fish sauce, and mushroom flavored vegetarian oyster sauce. Make the gravy without the chicken, then pour the mixture on top of the noodles in the plates, and top with crispy pan-fried tofu cubes. To make crispy pan-fried tofu: Cut up a block of tofu into ¾-1-inch cubes and season with salt and pepper to taste. Pan-fry in a bit of oil until golden brown on all sides. Alternatively, add fried tofu puffs to the gravy and allow them to heat through before pouring the gravy mixture onto the plated noodles.
- To make it gluten-free: Use a gluten-free oyster sauce, gluten-free soy sauce, gluten-free sweet dark soy sauce (such as this gluten-free kecap manis), and gluten-free fish sauce. Omit the yellow bean sauce and use more fish sauce to flavor the gravy. Make sure that the chicken broth you’re using is GF certified and there is no hidden wheat-based thickener in it.