Thai Basil Noodles
Prepare Thai basil noodles with stir-fried chicken, vegetables, and fresh basil in a savory sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (sliced into thin strips) | 500 | Grams |
| Rice Noodles (wide variety) | 400 | Grams |
| Thai Basil Leaves (fresh) | 1 | Bunch |
| Red Bell Pepper (sliced) | 1 | Count |
| Carrot (julienned) | 2 | Count |
| Onion (sliced) | 1 | Count |
| Garlic (minced) | 4 | Clove |
| Soy Sauce (light) | 60 | Milliliters |
| Oyster Sauce | 60 | Milliliters |
| Fish Sauce | 30 | Milliliters |
| Brown Sugar | 2 | Tbsp |
| Vegetable Oil | 2 | Tbsp |
| Lime (cut into wedges for serving) | 1 | Count |
| Chili Flakes (optional, for heat) | 1 | Tsp |
Instructions
- Soak rice noodles in hot water for 10 minutes or until softened. Drain and set aside.
- In a large pan, heat vegetable oil over medium-high heat. Add minced garlic and sauté until fragrant.
- Add sliced chicken breast to the pan and stir-fry until cooked through.
- Add sliced onion, red bell pepper, and julienned carrots to the pan. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- In a small bowl, mix soy sauce, oyster sauce, fish sauce, and brown sugar. Pour the sauce over the chicken and vegetables.
- Add the soaked rice noodles to the pan and toss everything together until well combined and heated through.
- Stir in fresh Thai basil leaves and cook for an additional minute until wilted.
- Serve the noodles hot, garnished with lime wedges and optional chili flakes for added heat.
Kitchen equipment
Wok or Large Frying PanNoodle Strainer