This Is the Best and Easiest! Thai Stir Fried Noodle Dish to Make at Home According to an Experienced Chef

Ingredients

• 1 cup (240ml) distilled white vinegar
• Pinch kosher salt
• 4 fresh red chiles, such as Holland, Fresno, or Cayenne (2 1/2 ounces; 70g), stemmed and thinly sliced crosswise (see notes)
• 20 ounces (568g) fresh rice noodle sheets or 8 ounces (226g) dried wide rice noodles (see notes)
• 2 tablespoons (30ml) Thai black soy sauce
• 2 tablespoons (30ml) neutral oil such as vegetable or canola oil
• 8 ounces (225g) pork shoulder, sliced very thinly into roughly 1- by 1 1/2-inch pieces (see notes)
• 1 teaspoon (5ml) Thai oyster sauce
• 1 teaspoon (5ml) Thai thin soy sauce
• 1/2 teaspoon (3g) granulated sugar
• Pinch of ground white pepper
• 1 teaspoon (5ml) sesame oil
• 1/2 teaspoon (2g) baking soda
• Small pinch kosher salt
• 1 teaspoon (5g) cornstarch
• 1 teaspoon (5ml) Shaoxing wine
• 3 tablespoons (45ml) Thai oyster sauce
• 3 tablespoons plus 1 teaspoon (50ml) Thai thin soy sauce
• 1 tablespoon (15ml) Thai black soy sauce
• 1 teaspoon granulated white sugar
• 1/4 teaspoon ground white pepper
• 8 1/2 ounces (240g) Chinese broccoli, sliced on a bias into 1-inch pieces (4 cups)
• 8 ounces (225g) marinated pork from above
• 4 tablespoons (60ml) neutral oil such as vegetable or canola oil, divided
• 10 cloves garlic (50g), smashed and roughly chopped, divided
• Prepared rice noodles from above
• 1/2 cup (120ml) stir fry sauce from above, divided
• 4 large eggs, divided

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag