Part 3/9:
Preparing the Proteins and Noodles
Next, the focus shifts to the main protein: chicken breast. The chicken is sliced into consistent third-inch strips, seasoned with kosher salt, white pepper, cornstarch, and a splash of Thai sweet soy sauce. The cornstarch lightly coats the chicken, ensuring a tender, evenly cooked bite.
The noodles are equally crucial. About eight ounces of dried rice noodles are soaked in hot water until al dente—precisely the right texture—then drained. The importance of proper soaking cannot be overstated, as overcooked noodles ruin the dish.