Wok Fried Rice Noodles with Chicken and Squid
Ingredients
- 3 tablespoons vegetable oil
- 1 small skinless, boneless chicken thigh (about 4 ounces), chopped into ¼-inch pieces
- 3 ounces squid, coarsely chopped
- 2 garlic cloves, finely chopped
- 10 ounces fresh rice noodles; or 8 ounces dried pad thai noodles, soaked 1 hour
- 1 tablespoon sugar
- 2 tablespoons Golden Mountain Seasoning Sauce or Thai thin soy sauce
- 1 tablespoon chopped preserved cabbage (optional)
- 1 tablespoon chopped preserved sweet radish (optional)
- 2 large eggs
- 4 scallions, chopped
- 1 tablespoon fish sauce
- Freshly ground white pepper
- 2 cups chopped romaine lettuce
- Hot chili paste (such as sambal oelek; for serving)
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