Wok-Fried Rice Noodles with Chicken and Squid

• Gluten free

• Meat

  • 1 Chicken thigh (about 4 ounces, small skinless boneless

• Seafood

  • 3 oz Squid

• Produce

  • 2 Garlic cloves
  • 1 tbsp Preserved cabbage
  • 1 tbsp Preserved sweet radish
  • 2 cups Romaine lettuce
  • 4 Scallions

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 tbsp Fish sauce
  • 2 tbsp Golden mountain seasoning sauce or thai thin soy sauce

• Pasta & Grains

  • 10 oz Rice noodles, fresh

• Baking & Spices

  • 1 Chili paste, hot
  • 1 tbsp Sugar
  • 1 White pepper, freshly ground

• Oils & Vinegars

  • 3 tbsp Vegetable oil

Found on bonappetit.com

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)