Our way is the Thai way.
Spicy Basil Noodles
Chef Nat
4
25 minutes
15 minutes
Thai
Main Dishes
Yes, there is a difference between Thai and Italian basil! Thai basil has a sort of aniseed flavor that's unmistakable once you've tried it. This recipe calls for Thai basil, which can be found at almost any Asian market.
Ingredients
- 2 oz oyster sauce
- 1 oz dark soy sauce
- 7 oz dried rice noodles
- 1 oz neutral cooking oil
- 1 tsp minced garlic
- 1 small minced Thai chili, added to taste
- 7 oz thinly sliced chicken breast
- 1 oz sliced carrots
- 1 oz sliced mushrooms
- 1 oz diced yellow onion
- 1 oz sliced bell pepper
- 1 oz Thai basil
Directions
To make the noodles: Soak the rice noodles for at least 3 hours prior to cooking.
Bring a pot of water to boil, place the noodles in the water then turn off the heat. Leave in the pot until you're ready to use.
To make the dish: Heat cooking oil in a pan or wok until it shimmers.
Add the garlic and Thai chili (if using) and stir fry about 30 seconds. Don’t inhale to smell it; it will make you cough!
Add the chicken and stir-fry until cooked through.
Add the veggies, stir-frying for 4-5 minutes.
Add the noodles directly from the pot of water to the pan. Excess water is a good thing! Don’t drain the noodles.
Stir fry it all together for 1 minute.
Finally, add the oyster sauce and dark soy sauce. Stir and let soak in another 1-2 minutes.
Serve immediately.