Recipe for Thai stir fry flat noodle chicken dish with garlic-chile oil?

I had it at a restaurant and it was awesome. It also had some veggies. I mainly need to know how to make the oil. Sorry I don't remember what it was called.Recipe for Thai stir fry flat noodle chicken dish with garlic-chile oil?
1 package fresh wide flat rice noodles (';sen yai';)


3 cups vegetable or vegetarian chicken broth (or chicken broth if non-vegetarian)


2 heaping tsp. arrowroot or cornstarch powder dissolved in 4 Tbsp. water


3 cloves garlic, minced


1 thumb-size piece galangal (or ginger), grated or sliced finely into small pieces


1 head broccoli cut into florets


3-5 shiitake mushrooms, sliced thinly


1 large carrot, sliced


approx. 1 cup cauliflower florets


approx. 1 cup bok choy, or Asian cabbage sliced into square pieces


5 Tbsp. soy sauce


1 Tbsp. garlic-chile oil


1 cooked chicken breast sliced)


oil for stir-frying


1/2 cup fresh basil leaves, roughly chopped if large














directions:


Allow rice noodles to come to room temperature, then separate them, pulling them apart by hand. Note: Don't worry if some stick together or break, as they will still taste good.


Place 1 to 2 Tbsp oil in a wok or large frying pan over medium to high heat. Add the noodles as well as 3 Tbsp of soy sauce. Stir-fry. When the wok/pan becomes dry, add the fish sauce. Continue stir-frying until noodles soften (1-2 minutes). Slide noodles onto a large serving platter and place in a warm oven until needed.


To make the savory sauce, place broth in a pot over high heat and bring to the boil. Add 1 Tbsp. soy sauce plus the arrowroot or cornstarch powder. Reduce heat to medium, stirring until broth thickens. (Note: This sauce should be the consistency of gravy, or slightly thinner. If needed, add a little more cornstarch/arrowroot until desired thickness is reached.)


Turn down the heat to minimum. Now taste test the sauce. If not salty enough, add a splash of soy or [vegetarian] fish sauce. If too salty, add a squeeze of lime. Leave sauce on minimum heat to keep warm.


In your wok/frying pan, add 1-2 Tbsp. oil plus the garlic, galangal (or ginger), mushrooms, carrot, cauliflower, and tofu (or chicken, if using). Stir-fry for 1-2 minutes, or until vegetables soften. (Stir-frying Tip: when wok/pan gets dry, add a little water, broth, or white cooking wine.


Add the broccoli and bok choy or cabbage, plus 1 Tbsp. soy sauce, and continue stir-frying 1 minute, or until broccoli turns bright green.


To assemble the dish, remove noodles from oven. Pour the sauce over top (the sauce should pretty well smother the noodles). Top with the stir-fried vegetables and a sprinkling of basil leaves. Serve with Thai red chilli sauce on the side.Recipe for Thai stir fry flat noodle chicken dish with garlic-chile oil?
It is called Pad Thai. It is not a chile oil sauce if that is what you think. it is a mix of seasonings and sauces that is stir fried with noodles and vegetables and you favorite meats. If you want a quick fix you can just buy a kit from any oriental supermarket. It is always in the dry noodle isle. it comes with the noodle and seasoning only so buy your meat, carrots julian both(cut to thin strips) and beansprouts. You can get some choped peanuts too. Just follow the simple directions and you got yourself a great dish.





Her are some examples:





http://importfood.com/nrmm2110.html


http://www.amazon.com/Annie-Chuns-Classi鈥?/a>





Of course there are many others. Enjoy.