Garlic Oil Noodles With Grilled Chicken

Soak the noodles. Place the dried pho noodles in a bowl of cold water and soak for 30 mins. Set aside.

Marinate the chicken. In a bowl, mix the chicken thighs with turmeric, soy sauce, fish sauce, oyster sauce, brown sugar, and cracked black pepper. Stir until the chicken is well-coated.

Cook the chicken. Heat a griddle or frying pan over medium-high heat. Add the vegetable oil and cook the chicken for 3–4 mins on each side, pressing gently for even browning. Remove from the heat and let rest.

Prep the aromatics. While the chicken is cooking, peel and mince the garlic cloves and shallot. Slice the Thai chilli thinly.

Make the garlic oil. Heat a glug of vegetable oil in a small saucepan over medium heat. Add the minced garlic, shallot, and sliced chilli. Gently fry for 2–3 mins until just golden. Stir in the soy sauce, fish sauce, oyster sauce, and brown sugar. Mix well to dissolve the sugar, then set aside.

Cook the noodles. Bring a saucepan of water to a boil. Cook the soaked noodles for 1 minute less than the packet instructions. Drain and rinse under cool water until warm but not cold.

Prep the toppings. Thinly slice the brown onion and spring onion. Roughly chop the coriander and Thai basil. Cut the lime into wedges.

Assemble the bowl. Add the noodles to a large bowl and spoon over the garlic oil. Slice the grilled chicken into strips and arrange on top. Garnish with brown onion, spring onion, coriander, Thai basil, and fried shallots. Serve with a lime wedge.