Spicy stir fry rice noodles with chicken and aromantic basil.
Serving: 2Difficulty: Easy
Ingredients
1 lb flat wide rice noodles
12 snap peas, stem ends and string removed
3 garlic cloves, finely chopped
2 thai chili peppers, chopped
1 cup thai basil leaves
1 lb chicken thighs, sliced
1 tsp soy sauce
1 tsp oyster sauce
freshly ground black pepper
½ tbsp corn starch
2 tbsp water
2 tbsp oyster sauce
2 tbsp soy sauce
½ tbsp fish sauce
1 tsp sugar
1 tsp black sauce
Directions
For the Chicken
Slice the chicken thighs into bite size pieces.
Add soy sauce, oyster sauce, freshly ground black pepper, cornstarch, water and sliced chicken to a mixing bowl and mix well.
Heat your pan to medium heat and add 1 tablespoon oil. When it's hot, add chicken and saute for 3 minutes, until golden brown and cooked through. Set aside.
For the Stir Fry
In a small bowl, combine all sauce ingredients and mix well. Set aside.
Pound Thai chilies and garlic into a fine paste or you can finely chop the Thai chillies and minced the garlic.
Add 1 tablespoon oil and saute garlic and Thai chili peppers fragnant for 30 seconds.
Add snap peas, rice noodles and sauce mixture and stir fry about 3 minutes until the noodles are uniform in color.
Add the seared chicken and basil and toss just to wilt the basil for another minute. Remove from heat and serve immediately.
*Note
If the rice noodles are too firm, microwave for 15 seconds.
Feel free to substitute shrimp, beef, pork or tofu for the protein.
