Stir-Fried Rice Noodles with Chicken and Squid (Kuay Teow Gai Kua)

A classic Thai dry-fried rice noodle dish with chicken, squid and egg, served over crisp lettuce.

Ingredients

2 tbsp	30 ml	canola or other high-temperature cooking oil
4 oz	115 g	chicken thighs or chicken breast, sliced thin
2 cloves		garlic, minced
2		eggs
4 cups	960 ml	fresh rice noodles
1/2 cup	120 ml	squid
3 1/2 tbsp	53 ml	oyster sauce
1 tbsp	15 ml	soy sauce
2		scallions, sliced on the bias
pinch		white pepper
2 large leaves		green-leaf lettuce

In a large skillet, heat the oil over high heat. When you see a wisp of white smoke, add the chicken and stir-fry for about 1 minute, until seared on the outside but still medium-rare in the middle.
Stir in the garlic and saute until light brown. Crack the eggs into the hot pan and lightly scramble them until barely set, about 1 minute.
Add the fresh rice noodles and squid right into the still-wet egg and cook for about a minute, until the noodles are coated well.
Stir in the oyster sauce and soy sauce and cook until well incorporated and heated through. Taste and adjust the seasonings if you like.
Top with the scallions and white pepper, and give it one final toss to warm the scallions.
Tear the lettuce into bite-sized pieces and place on a large serving plate. Plate the hot noodles on top of the lettuce and serve.