Ingredients
Scale
- 250 grams medium wide rice noodles (dried)
- 250 grams chicken thighs or chicken breast
- 3 tablespoons vegetable or canola oil
- 1 tablespoon minced garlic
- 2-3 Thai red chili peppers
- 4-5 baby bok choy
- 1 cup holy basil
- 3 teaspoons soy sauce
- 1.5 teaspoon dark soy sauce
- 2 teaspoons oyster sauce
- 1 tablespoon + 1 teaspoon fish sauce
- 2 teaspoons brown sugar
- pinch ground white pepper
- 1/4 cup chicken stock or water
Instructions
- Marinate sliced chicken with soy sauce for 15-20 minutes.
- Cook rice noodles per package instructions; soak in hot water for 15-20 minutes.
- Prepare vegetables by cutting bok choy and plucking basil leaves.
- Combine sauce ingredients in a mixing bowl.
- Sear marinated chicken in a hot wok with oil until nearly cooked through; set aside.
- Sauté onion and garlic in the same wok, then add bok choy and stir-fry briefly.
- Incorporate noodles, chicken, basil, and sauce; toss over high heat until well-coated.
- Serve hot, garnished with extra herbs if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 4g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg