Description
A delicious Thai stir-fried noodle dish featuring chicken and vegetables in a savory sauce.
Ingredients
Scale
- 8 ounces flat, wide dried rice noodles
- 1 teaspoon sesame oil
- 4 Tablespoons soy sauce
- 2 Tablespoon oyster sauce
- 2 Tablespoon fish sauce
- 2 Tablespoon brown sugar
- ½ teaspoon black pepper
- ½ teaspoon ground ginger
- 2 chicken breasts (butterflied, then sliced thin)
- 4 Tablespoons vegetable or canola oil (divided)
- 2 cloves garlic (minced)
- 1 Thai bird’s eye chili (chopped)
- 1 (15-ounce) can whole baby corn (drained, cut in half and quartered)
- 1 red bell pepper (sliced)
- 10 snow peas
- 2 green onions (sliced)
- 1 cup Thai holy basil (torn into small pieces)
Instructions
- Mix sauce ingredients in a medium mixing bowl, including soy sauce, oyster sauce, fish sauce, brown sugar, pepper, and ginger. Set this aside.
- Place the cut chicken in a medium bowl.
- Pour a third of the sauce over the chicken, incorporate, and place in the refrigerator to marinate for 20–30 minutes.
- While the chicken is marinating, boil a large pot of water, then cover the noodles with the boiling water and let them sit for 10 minutes (stirring a few times). Drain and rinse with cold water. Toss the noodles with a teaspoon of sesame oil. Set aside for now.
- It is best to use a wok or large nonstick skillet for this dish. Heat 2 Tablespoons of oil in the skillet over medium heat, place the marinated chicken in, and cook through. Take the chicken out of the skillet and set it aside.
- Turn up the heat to medium-high, and when the skillet is really hot, add garlic, chilies, baby corn, bell pepper, and snow peas. Fry this for 2 minutes, stirring constantly to avoid burning.
- Add the green onions and basil. Continue to cook and stir for another minute.
- Mix the cooked chicken back into the skillet and combine. Pour the sauce and noodles into the pan. Stir as this is cooking until the noodles are the desired texture (about 5 more minutes). Make sure to turn the noodles over as they cook to help them absorb the sauce.
- Remove from the skillet and serve immediately.
Notes
- Wear gloves when handling the Thai bird’s eye chili and wash your hands immediately after.
- Make sure to use a wok for the best results.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg