Name: Thai Drunken Noodles
Ingredients: 125 gms chicken thigh boneless, cut into 2 inch long strips; ½ teaspoon cornflour; ⅛ teaspoon sugar; 1 teaspoon soy sauce; 2 teaspoons water; 2 tablespoons oyster sauce; 2 tablespoons soy sauce; ½ tablespoon dark soy sauce; ½ tablespoon fish sauce; ¼ teaspoon crushed pepper; 2 tablespoons sunflower or any neutral cooking oil; 6-7 thai red chillies; 8-10 garlic cloves; ⅛ teaspoon + 1 pinch salt, divided; ⅓ cup broccoli florets; ¼ cup carrot juliennes; ¼ cup baby corn, cut into 2 inch long strips; ½ teaspoon sugar; 225 grams cooked noodles, approx. 2 ½ cups (refer note 1)

Ingredients

125 gms chicken thigh boneless, cut into 2 inch long strips
½ teaspoon cornflour
⅛ teaspoon sugar
1 teaspoon soy sauce
2 teaspoons water
2 tablespoons oyster sauce
2 tablespoons soy sauce
½ tablespoon dark soy sauce
½ tablespoon fish sauce
¼ teaspoon crushed pepper
2 tablespoons sunflower or any neutral cooking oil
6-7 thai red chillies
8-10 garlic cloves
⅛ teaspoon + 1 pinch salt, divided
⅓ cup broccoli florets
¼ cup carrot juliennes
¼ cup baby corn, cut into 2 inch long strips
½ teaspoon sugar
225 grams cooked noodles, approx. 2 ½ cups (refer note 1)

Steps

Add all the ingredients for marination to a bowl, toss well and set aside to marinate for 15 minutes.
Take all the ingredients for the sauce in a bowl, toss well and set aside.
Add chillies, garlic, a pinch of salt to a pestle and using the mortar, crush to a coarse paste.
Heat oil in a wok or kadai, add chicken and saute for 2-3 minutes on medium heat till they get lightly roasted. Add crushed chilli-garlic paste and saute for a few seconds till fragrant. Add veggies, remaining ⅛ teaspoon salt, sugar and toss for a minute or 2 till they are fried well. Add cooked noodles & toss for 1-2 minutes till they get mixed well and serve.