When I went to Thailand, my favorite meal was in Chiang Mai at an elephant sanctuary park. We fed and bathed the elephants and sat down to the most decadent Thai buffet one has ever seen- the day was magical. Ever since, I have been trying to recreate those meals in my own kitchen. I definitely do not do it justice, but it's a good runner up.
Prep: 15 minutes
Cook time: 15 minutes
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
2 tablespoons oyster sauce
2 teaspoons coconut sugar
1 pound flat rice noodles, fresh or dried
2 tablespoons avocado oil
1 pound gai lan* (Chinese broccoli), roughly chopped
1 red bell pepper, thinly sliced
4 garlic cloves, minced
what to do: Bring a large pot of water to a boil. Add the rice noodles and cook until soft, 3-5 minutes. Drain noodles and set aside. In a small bowl, combine the light soy sauce, dark sauce, oyster sauce and sugar. Heat a wok to high heat and add the oil. Add the gai lan and stir-fry until bright green and tender, about 2-3 minutes. Add the bell pepper and garlic and stir-fry for another 1-2 minutes. Move veggie mixture to one side of the wok and add the eggs. Scramble them with a wooden spoon until set. Add the noodles and the soy sauce mixture. Stir fry for 1 minute, tossing everything together and coating evenly. Remove from heat and serve immediately.
*Gai lan- Chinese broccoli with a slight bitter taste that can be found in specialty Asian markets and sometimes your local farmers' market. Broccolini, broccoli rabe, or conventional broccoli can also be used if you cannot find gai lan. Prepare the same way.