Ingredients
Noodles
- 7 oz /200g dried rice noodles , wide
Stir Fry
- 2 tbsp oil (peanut, vegetable or canola)
- 3 large cloves of garlic , minced
- 2 birds eye chilli or Thai chillies , deseeded, very finely chopped
- 1/2 onion , sliced
- 200 g /7oz chicken thighs , cut into bite size pieces (breast ok too)
- 2 tsp fish sauce (or soy sauce)
- 2 green onions , cut into 3cm/2″ pieces
- 1 cup Thai or Thai Holy Basil leaves (sub regular basil)
Sauce
- 3 tbsp oyster sauce
- 1 1/2 tbsp light soy sauce
- 1 1/2 tbsp dark soy sauce
- 2 tsp sugar
- 1 tbsp water
Instructions
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Prepare noodles per packet directions.
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Mix Sauce in a small bowl.
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Heat oil in wok or large heavy based skillet over high heat.
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Add garlic and chilli and cook for 10 seconds. Don’t inhale – the chilli will make you cough!
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Add onion, cook for 1 minute.
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Add chicken and fish sauce, and fry until cooked, around 2 minutes.
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Add green onion, noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.
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Remove from heat and immediately add basil, toss until just wilted, then serve immediately.