A flavorful and spicy Thai-inspired noodle dish made with wide rice noodles, chicken, and a mix of vibrant vegetables, perfect for a quick and satisfying meal.
Preparation time
20min
Cooking time
15min
Ingredients
4 Servings
- 200 grams chicken breast
- 1 teaspoon chili flakes
- 1 tablespoon fish sauce
- 3 cloves garlic
- 1 onion
- 2 tablespoons oyster sauce
- 1 red bell pepper
- 3 tablespoons soy sauce
- 1 teaspoon sugar
- 1 cup Thai basil leaves
- 2 tablespoons vegetable oil
- 225 grams wide rice noodles
Directions
Step 1
Soak the rice noodles in warm water for about 20 minutes or until they are soft. Drain and set aside.
Step 2
Heat vegetable oil in a wok or large skillet over medium-high heat.
Step 3
Add the minced garlic and stir-fry until fragrant, about 30 seconds.
Step 4
Add the thinly sliced chicken breast and cook until no longer pink, about 5 minutes.
Step 5
Add the sliced onion and red bell pepper, and stir-fry for another 3-4 minutes until vegetables are tender.
Step 6
Add the soaked and drained rice noodles to the wok.
Step 7
Pour in the soy sauce, oyster sauce, fish sauce, and sugar. Stir well to combine all the ingredients.
Step 8
Add the Thai basil leaves and chili flakes. Stir-fry for another 2-3 minutes until the noodles are well-coated with the sauce and everything is heated through.
Step 9
Serve immediately, garnished with additional Thai basil leaves if desired.