Description
A quick and bold Thai stir-fried noodle dish featuring wide rice noodles, chicken, garlic, chilies, and fresh Thai basil, bursting with savory flavors and a subtle kick.
Ingredients
Units
Scale
Main Ingredients
- 200 grams Wide rice noodles (Fresh or dried)
- 300 grams Chicken (thigh or breast, thinly sliced)
- 4 cloves Garlic, minced (Adjust to taste)
- 2 pieces Thai chilies, sliced (For heat)
- 1 medium Bell pepper, sliced (Optional)
- 1 medium Onion, sliced (Optional)
- 1 handful Thai basil leaves (Fresh for best flavor)
- 2 tablespoons Neutral oil (like avocado or canola) (For frying)
Sauce Ingredients
- 2 tablespoons Oyster sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce (Optional)
- 1 tablespoon Fish sauce
- 1 teaspoon Sugar (To balance the flavors)
Instructions
Preparation
- Slice chicken thinly, chop garlic, slice bell peppers and onion, pick basil leaves, mix the sauce ingredients in a bowl.
- If using dried noodles, soak them in hot water until pliable, then drain.
Cooking
- Heat a large pan or wok on high and add oil.
- Add chicken in a single layer and cook until just done, then push aside.
- Add garlic and chilies to the pan, stir quickly for about 20 seconds.
- Add the sliced vegetables and toss quickly for crunch.
- Add the noodles and pour the sauce around the edges of the pan.
- Toss everything well, then turn off heat and fold in the Thai basil leaves until wilted.
Notes
Serve with a side of crunchy cucumber salad or steamed edamame. Leftovers can be stored for up to 3 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Cuisine: Thai
Nutrition
- Calories: 600
- Sugar: 5
- Sodium: 1000
- Fat: 20
- Saturated Fat: 3
- Carbohydrates: 70
- Fiber: 2
- Protein: 30
