Description
A vibrant and flavorful dish featuring fresh wide rice noodles, chicken, and a mix of savory sauces, perfect for quick weeknight meals.
Ingredients
Scale
- 16 oz Fresh wide flat rice noodles (Sen Yai) or 8 oz dried wide rice noodles
- 1 lb Boneless skinless chicken breast, cut into bite-sized chunks
- 3 tbsp Oyster sauce
- 2 tbsp Dark soy sauce
- 1.5 tbsp Light soy sauce
- 1 tbsp Brown sugar
- 0.5 Red bell pepper, julienned
- 0.5 Green bell pepper, julienned
- 0.5 cup Fresh baby corn, sliced on the bias
- 1 cup Fresh Thai basil leaves
- 4 cloves Garlic, finely minced
- 1 tbsp Coarse crushed red chili flakes, adjust to taste
- 3 tbsp Cooking oil (Avocado or vegetable oil)
Instructions
- Soak the noodles in warm water for about 30 minutes if using dried rice noodles; skip this step if using fresh noodles.
- Prepare the chicken by seasoning it lightly with salt.
- Chop the bell peppers and slice the baby corn; mince the garlic.
- Gather the sauce ingredients in a bowl and stir well until the sugar dissolves.
- Heat the oil in a large wok or skillet over medium-high heat.
- Cook the chicken pieces for about 5-7 minutes until cooked through and browned.
- Add the minced garlic, bell peppers, and baby corn, stir-frying for 2-3 minutes.
- Incorporate the fresh or soaked noodles into the pan with the chicken and vegetables.
- Add the sauce mixture and toss everything together until well combined.
- Finish by stirring in the fresh Thai basil and crushed red chili flakes; cook for another minute.
- Serve immediately, transferring the noodles to plates while hot.
Notes
Adjust the level of chili flakes based on your heat preference. Great for customizing with different proteins or veggies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg