Bangkok Street Vendor Noodles in 7 Easy Steps

Gather the ingredients. The Spruce Eats / Cara Cormack In a bowl, combine chicken pieces with arrowroot or cornstarch/soy sauce mixture. The Spruce Eats / Cara Cormack Place oil in a wok or large frying pan over medium to high heat. When hot, add garlic, galangal (or ginger), chili (if using), mushrooms, and chicken (along with its soy sauce marinade). Stir-fry for several minutes, or until chicken is cooked. The Spruce Eats / Cara Cormack Add spring onions and broccoli and continue to stir-fry another minute. Again, add a little moisture to the wok/pan if it becomes too dry. The Spruce Eats / Cara Cormack Add stir-fry sauce. Gently stir-fry, turning noodles as you go with two large wooden spoons (Asian-style paddles or "shovels" work well for this). Continue until all ingredients are well blended, the sauce is evenly distributed, and noodles are soft—2 to 3 minutes (fresh noodles will not take long to cook). The Spruce Eats / Cara Cormack Add the bean sprouts (bean sprouts should retain their crispness, so merely mix them in). Turn off the heat. The Spruce Eats / Cara Cormack Taste test for salt. If not salty enough, add a little more fish sauce (1 tablespoon) and mix in. If too salty for your taste, add 1 tablespoon of lime juice. The Spruce Eats / Cara Cormack Sprinkle with fresh herbs (basil and coriander), and portion out directly from the wok or frying pan while still hot. Serve with Thai chili sauce and cut limes (for squeezing over the noodles) on the side. The Spruce Eats / Cara Cormack