Description
A vibrant and flavorful Thai stir-fried noodle dish featuring marinated chicken, wide rice noodles, fresh vegetables, and aromatic Thai basil in a savory sauce.
Ingredients
Scale
Sauce
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 2 tablespoons light brown sugar packed
- ½ teaspoon ground black pepper
- ½ teaspoon ground ginger
Noodles
- 8 ounces flat wide dried rice noodles ¼ inch or more
- 1 teaspoon sesame oil
Stir Fry
- 2 chicken breasts chopped
- 4 tablespoons vegetable oil divided
- 2 garlic cloves minced
- 1 Thai bird’s eye chili chopped
- 15 ounces whole baby corn cut in half and quartered
- 1 red bell pepper sliced
- 10 snow peas
- 2 green onions sliced, plus more for garnish
- 1 cup Thai basil torn into small pieces, plus more for garnish
Instructions
- Prepare Ingredients: Cut and chop all vegetables and chicken breasts, and have all ingredients ready before starting to cook to ensure a smooth cooking process.
- Make Sauce: Mix 4 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons fish sauce, 2 tablespoons light brown sugar, ½ teaspoon ground black pepper, and ½ teaspoon ground ginger in a medium mixing bowl.
- Marinate Chicken: Place chopped chicken breasts into a medium bowl, pour a third of the sauce over the chicken, cover, and refrigerate for 20 to 30 minutes. Reserve the remaining sauce for later use.
- Prepare Noodles: Boil a large pot of water, cover the 8 ounces of dried rice noodles with the boiling water, and let them soak for 10 minutes, stirring occasionally. Drain, rinse with cold water, toss with 1 teaspoon sesame oil, and set aside.
- Cook Chicken: Heat 2 tablespoons of vegetable oil in a wok or large nonstick skillet over medium heat. Add the marinated chicken and cook until fully done. Remove chicken and set aside.
- Stir Fry Vegetables: Increase heat to medium-high and add the remaining 2 tablespoons of vegetable oil. Add minced garlic, chopped Thai bird’s eye chili, baby corn, red bell pepper, and snow peas. Stir fry for 2 minutes, stirring constantly to prevent burning.
- Add Aromatics: Add sliced green onions and torn Thai basil to the skillet. Cook and stir for another minute to release flavors.
- Combine and Finish: Return cooked chicken to the skillet and combine well. Add the reserved sauce and noodles, stirring continuously for about 5 minutes until noodles reach desired texture and absorb flavors. Turn noodles over regularly to ensure even sauce absorption.
- Serve: Remove from heat and serve immediately, garnished with additional green onions and Thai basil if desired.
Notes
- Wear gloves or avoid touching your eyes after handling the Thai bird’s eye chili as it is very spicy.
- Use a wok or large nonstick skillet for best stir-fry results and to prevent sticking.
- If flat wide noodles are not available, fresh wide rice noodles can be used as a substitute.
- You can substitute chicken breasts with tofu or shrimp for variation.
- Adjust the amount of chili used according to your spice tolerance.
- Marinating the chicken enhances flavor but can be skipped in a pinch by adding the chicken directly to the stir-fry.
- Make sure to stir noodles thoroughly while cooking to prevent clumping and ensure even sauce absorption.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 1000 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg
