This popular Thai chicken and noodle dish has a delicate balance of spicy, sweet, salty and sour flavours. This recipe is based on a traditional Bangkok-style version of the dish. It is not swimming in sauce like many Western versions found in restaurants. The dish is full of flavour with a light coating of delicious sauce in every bite. Serve with lime wedges, fish sauce, sugar, chilli flakes and vinegar on the table so guests can individually adjust tastes.
Substitute peanut oil for the vegetable oil if desired. Substitute 1/2 teaspoon crushed chilli flakes for the Thai chilli peppers if desired. Substitute pork for the chicken if preferred.