Thai Spicy Chicken Vermicelli Stir-Fry

400g boneless skinless chicken thighs, thinly sliced
200g dried rice vermicelli
½ onion, thinly sliced
1 carrot, cut into fine matchsticks
1 red pepper, thinly sliced
¼ Chinese leaf (Chinese cabbage), finely shredded
1 tomato, cut into wedges
100g bean sprouts
6 cloves Thai garlic (or regular garlic), lightly crushed with skins removed if preferred
2 eggs, lightly beaten
2 tablespoons Thai red curry paste
2–3 tablespoons vegetable oil

The Marinade
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 teaspoon sugar

The Sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar

PREPARATION

1. Soak the rice vermicelli in hot water for 3 minutes, then drain thoroughly and set aside.
2. Thinly slice the chicken and marinate it with the light soy sauce, sesame oil and sugar while preparing the vegetables.
3. Slice the onion, carrot, pepper and Chinese leaf into long strips, cut the tomato into wedges, lightly crush the garlic and beat the eggs.
4.  Mix together the oyster sauce, fish sauce, light soy sauce, dark soy sauce and sugar to make the stir-fry sauce.

COOKING

1. Heat a wok over a high heat until smoking and add 1 tablespoon of the vegetable oil.
2. Stir-fry the garlic and onion until fragrant.
3. Add the carrot, followed by the red pepper and Chinese leaf, stir-frying briefly between each addition.
4. Push the vegetables aside, add the tomato wedges and allow them to blister for 30 seconds before folding them through.
5. Add the bean sprouts, toss everything together, then remove all the vegetables from the wok and set aside.
6. Add a little more oil if needed and pour in the beaten eggs. Scramble until just set, then remove and place with the vegetables.
7. Heat the wok again, add the marinated chicken and sear over a high heat until lightly browned.
8. Stir in the Thai red curry paste and cook for 30–60 seconds until fragrant.
9. Add the soaked vermicelli, followed by the cooked vegetables and scrambled egg.
10. Pour the prepared stir-fry sauce around the edge of the wok and toss continuously until the noodles absorb the sauce and everything is evenly coated.
11. Serve immediately while piping hot.

School of Wok Tips

• Cook the vegetables separately first to keep them crisp before combining everything at the end.
• Sear the chicken before adding the curry paste so the paste cooks in the rendered chicken fat rather than burning.
• Soak, rather than boil, the vermicelli to keep the noodles springy and prevent them from becoming sticky.
• Add the sauce around the edge of the hot wok to caramelise it slightly before it coats the noodles.

FAQs

Can I use other noodles?
Yes. Thin rice noodles or fresh egg noodles work well, although rice vermicelli provides the most authentic texture.

Can I make it vegetarian?
Absolutely. Replace the chicken with firm tofu and swap the fish and oyster sauces for vegetarian alternatives.

Why cook the stir-fry in stages?
Cooking each component separately keeps the wok hot, prevents steaming and ensures the vegetables stay crisp while the chicken develops good colour and flavour.