Thai Comfort Food You Didn’t Know You Needed

De Pailin's Kitchen · 30 min

Ingredientes

Preparación

1. Mix all the marinade ingredients (chicken, soy sauce, oyster sauce, sesame oil and the rest of the meat marinade) and let rest at least 20 minutes.
2. Meanwhile, pound the garlic and chilies in a mortar into a rough paste.
3. Grind in the sugar until fine.
4. Crush the sesame seeds briefly, just to break them up.
5. Mash in the bean curd cubes until smooth, then stir in the remaining liquid ingredients.
6. Heat a thin layer of oil in a wok over medium-high heat. Sear the chicken without stirring until about halfway cooked, flip, toss until fully cooked, then set aside.
7. Add a little oil if needed, then toss the napa cabbage, water spinach and celery over medium-high heat until coated.
8. Add the noodles and sauce and keep tossing until the noodles are cooked and the sauce is absorbed, adding a splash of water if they dry out.
9. Return the chicken to the wok. Push the noodles aside, add a little oil and the eggs, break the yolks, then cover with the noodles and wait about 30 seconds.
10. Toss everything together, turn off the heat, and stir in the green onions and/or cilantro.

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