Pan-Fried Rice Noodles With Chicken And SquidThis fresh noodle dishis a mild version of Chicken Pad See Ew(Pad See Ew Gai). It’s a simple, very popular street noodle withsquid and chicken added. It’s one of my favorites when I want a lighter meal.Most noodle dishes are loaded with sauce and salt, and this one is my go-towhen I need a break from heavier foods.
When you see a wisp of white smoke, add the chicken to the pan and stir-fry for about 1 minute, until seared on the outside but still medium-rare in the middle.
Stir in the garlic and sauté until it’s light brown.
Crack the eggs into the hot pan and lightly scramble them until they’re barely set, about 1 minute.
Add the fresh rice noodles and squid right into the still-wet egg and cook for about a minute, until the noodles are coated well.
Stir in the oyster sauce and soy sauce and cook until well incorporated and heated through.
Taste and adjust any of the seasonings if you’d like.
Top with the scallions and white pepper, and give it one final toss to warm the scallions.
Tear the lettuce into bite-sized pieces and place on a large serving plate.
Plate the hot noodles on top of the lettuce and serve.