Equipment
Ingredients
Chicken & Marinade
- 500 g chicken breast, thinly sliced against grain
- 15 ml soy sauce
- 5 g cornstarch
- 5 ml vegetable oil
Aromatics & Vegetables
- 200 g dried rice noodles, medium width (3-5mm)
- 2 lemongrass stalks, tender cores only, minced
- 200 g fresh shiitake mushrooms, sliced
- 4 garlic cloves, minced
- 2 red thai chilies, sliced
- 4 kaffir lime leaves, thinly sliced (chiffonade)
Stir-fry Sauce
- 30 ml oyster sauce
- 30 ml fish sauce
- 15 g palm sugar, shaved/grated
- 30 ml water
Finishing
- 30 ml vegetable oil
- 15 ml lime juice
- 15 g fresh cilantro, roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 598 kcal
- Protein
- 33 g
- Carbohydrates
- 69 g
- Fat
- 21 g
- Fiber
- 3 g
- Sugar
- 7 g
- Sodium
- 1015 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 80 mg
- Potassium
- 798 mg
- Calcium
- 105 mg
- Iron
- 4.6 mg
- Magnesium
- 74 mg
- Phosphorus
- 430 mg
- Zinc
- 2.6 mg
- Vitamin A
- 128 mcg
- Vitamin C
- 58 mg
- Vitamin D
- 0.7 mcg
- Vitamin E
- 0.5 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 1.2 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.27 mg
- Niacin
- 14.7 mg
- Folate
- 17 mcg
- Water
- 194 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the dried rice noodles in a heat-proof bowl and cover with warm water (not boiling). Let soak for 15-20 minutes until pliable but still firm (al dente). Drain and set aside.
In a mixing bowl, combine the sliced chicken breast with 15ml soy sauce, 5g cornstarch, and 5ml vegetable oil. Mix well and let sit for 10 minutes.
Whisk together oyster sauce, fish sauce, palm sugar, and water in a small bowl until the sugar dissolves completely.
Heat half the vegetable oil (15ml) in a wok over high heat. Add the chicken in a single layer. Sear undisturbed for 1 minute, then stir-fry until cooked through (internal temp 74°C/165°F). Remove chicken from wok and set aside.
Wipe the wok if needed. Add remaining oil (15ml) over medium-high heat. Add minced lemongrass, garlic, chilies, and shiitake mushrooms. Stir-fry for 2 minutes until mushrooms are tender and aromatics are fragrant.
Add the drained noodles and the sauce mixture to the wok. Toss vigorously for 1-2 minutes to ensure the noodles absorb the sauce and heat through.
Return the chicken to the pan along with the kaffir lime leaves. Toss to combine. Remove from heat immediately.
Stir in the fresh lime juice and chopped cilantro. Serve immediately.
Chef's Notes
- Velveting the chicken (coating with cornstarch and oil) protects the meat from high heat, keeping it juicy even if sliced thinly.
- Lemongrass can be fibrous; ensure you peel away the tough outer layers and use only the bottom third of the stalk, minced very finely.
- Kaffir lime leaves are tough to eat whole; slicing them into a fine chiffonade allows their aroma to distribute without being unpleasant to chew.
- Mise en place is critical for stir-fries. Have all ingredients chopped and sauces mixed before turning on the stove.
Storage
Refrigerator: 3 days — Reheat gently to avoid drying out chicken; noodles may lose some texture.
Reheating: Stir-fry briefly in a pan with a splash of water, or microwave covered with a damp paper towel.
Troubleshooting
Noodles are clumpy and sticky
Cause: Noodles were soaked too long or boiled
Fix: Add a splash of water or oil to the wok and toss vigorously to separate.
Prevention: Soak in warm water only until pliable; do not boil.
Dish is too salty
Cause: Brand differences in fish sauce or oyster sauce
Fix: Add extra lime juice and a pinch of sugar to balance the salinity.
Prevention: Taste sauce mix before adding to wok.
Cultural Context
While this specific recipe is a modern interpretation, it draws heavily on the flavor profile of 'Tom Yum' (hot and sour) soups and 'Pad Kee Mao' (Drunken Noodles). The use of medicinal aromatics like lemongrass and galangal reflects the Thai philosophy of food as medicine, balancing the four key flavors: salty, sweet, sour, and spicy.
