I needed to stock up on Thai cooking supplies, so I stopped by the Saigon Supermarket this weekend. One of the things I noticed was fresh rice noodles, which I’ve never cooked with before. So I bought a pack and came home to look for a fresh rice noodle recipe. Lard Nar (a chicken and broccoli stir-fry over fresh rice noodles) looked like a fun choice.
According to the cookbook, Lard Nar is a dish eaten usually at lunchtime in Thailand. Based on the ingredients, cooking method and flavor, I’d say this dish has a strong Chinese influence. Once all the ingredients were measured out and prepared, the actual cooking time was very short. It was a delicious dish, sweet and not overly salty as a lot of this kind of takeout or restaurant food tends to be.
2 Tbsp. oil
1 clove chopped garlic
10 oz. fresh rice noodles
8 oz. broccoli, cut into spears
1 Tbsp. corn starch
2 Tbsp. cold water
1 tsp. soy sauce
1/2 Tbsp. bean sauce
1 c. chicken broth
2 Tbsp. oyster sauce
1 Tbsp. sweet and sour sauce (see below)
6 oz. chicken breast or thigh meat, sliced thinly
Boil a pot of water and blanch the broccoli for about 30 seconds by submerging in the boiling water. Drain and set aside. Combine corn starch and cold water and stir to dissolve. Add soy sauce, bean sauce, broth, oyster sauce, and sweet and sour sauce and mix well.
Heat half the oil in a large pan or wok and stir fry half the garlic until it is fragrant and light brown in color. Add the fresh noodles and stir fry for about 2 minutes, until the noodles are warmed through. They’ll still seem pretty dry, but that’s ok – they’ll soften up when the sauce is added later. Place the noodles in the bottom of a serving bowl.
Heat the remaining oil in the same pan, and stir fry the remaining garlic. Add the sauce mixture and boil briefly until thickened. Add the broccoli and chicken and stir fry until the chicken is cooked through. The broccoli will still be a little crunchy. Pour the stir fry over the noodles, which will become nice and soft at that point. Serve immediately, this makes 2 servings.
Sweet and Sour Sauce
1 c. sugar
2 tsp. salt
3/4 c. vinegar
Boil together for a couple of minutes until fully dissolved. This sauce keeps in the fridge for quite a while.
Adapted from: Thai Cooking from the Siam Restaurant