Hot Thai Noodle Dish (Printable Version)
Wide rice noodles stir-fried with basil, spicy chilies, and chicken in a sticky-sweet sauce that tastes just like a bustling Bangkok food cart.
# Ingredients:
→ Main Ingredients
01 -
1 cup Thai basil leaves
02 -
2-3 Thai bird chilies, sliced as you like
03 -
8 oz wide rice noodles
04 -
1 small onion, sliced up
05 -
1 bell pepper, any color you like, thinly sliced
06 -
3 cloves garlic, finely chopped
07 -
1 cup chicken breast, sliced into thin strips
08 -
2 tablespoons vegetable oil
→ Sauce Ingredients
09 -
Fresh lime wedges for squeezing
10 -
1 tablespoon sugar
11 -
1 tablespoon fish sauce
12 -
1 tablespoon oyster sauce
13 -
1 tablespoon dark soy sauce
14 -
2 tablespoons soy sauce
# Steps:
01 -
Put the rice noodles in hot water and let them soak for around half an hour or until they're soft. Strain them and set aside.
02 -
Warm some vegetable oil in a large pan or wok on medium-high. Toss in the garlic and onion, cooking until the smell is amazing and they've started to brown slightly.
03 -
Throw the bell pepper slices and the chicken into the pan and stir-fry until those chicken strips are fully cooked.
04 -
Add your softened rice noodles to the pan along with the Thai chilies. Mix everything thoroughly so it all comes together.
05 -
Pour in the soy sauces, oyster sauce, fish sauce, and sugar. Stir everything for 2-3 minutes, letting the noodles soak in all that flavor.
06 -
Now, toss in the Thai basil. Give it a quick stir until the leaves are just wilted.
07 -
Scoop the noodles onto plates and serve with lime wedges on the side. Squeeze lime juice over just before eating.
# Notes:
01 -
Swap chicken for shrimp, tofu, or even beef if you'd like.
02 -
Toss in snap peas, baby corn, or carrots for a colorful dish with more nutrients.
03 -
Crank up the spice by adding chili paste or jalapeño slices.
04 -
If you don't have rice noodles, try using udon or whole wheat pasta.