Prep Time: 10 mins | Cook Time: 5 mins | Total Time: 15 mins | Yield: 3 Servings
This noodle dish is just too perfect! The sauce alone is more than enough for me! You have got to bite your teeth into these noodles, I’m telling you! Serve this for lunch or dinner, and you have yourself a meal to remember! Have a beautiful day, friends, and I hope you are all well today. Don’t forget to share this recipe with your peers as well. Enjoy!
Ingredients:
NOODLES
7 ounces /200g dried rice noodles, wide
STIR FRY
2 tablespoons oil (peanut, vegetable, or canola)
3 large cloves of garlic, minced
2 birds eye chilli or Thai chillies, deseeded, very finely chopped
1/2 onion, sliced
200 g /7oz chicken thighs, cut into bite-size pieces (breast ok too)
2 teaspoons fish sauce (or soy sauce)
2 green onions, cut into 3cm/2″ pieces
1 c Thai or Thai Holy Basil leaves
SAUCE
3 tablespoons oyster sauce
1 1/2 tablespoons light soy sauce
1 1/2 tablespoons dark soy sauce
2 teaspoons sugar
1 tablespoon water
Directions:
Refer to the directions provided on the package of the noodles on how to cook it.
In a mixing bowl, add all the ingredients for the sauce. Stir until well combined.
Place a skillet on the stove and turn the heat to medium.
Add oil and allow it to become hot.
Add garlic and chilli. Saute until aromatic.
Add onion and saute until soft.
Add fish sauce and chicken. Stir and cook for about 2 minutes.
Add the cooked noodles, sauce, and green onions. Stir and cook for about a minute or until the noodles are well coated with the sauce.
Remove the skillet from the heat.
Garnish with freshly chopped basil and toss until well combined.
Serve hot and enjoy!
Nutrition Facts:
Serving: 197g | Calories: 454cal (23%) | Carbohydrates: 58.6g (20%) | Protein: 22.9g (46%) | Fat: 14.8g (23%) | Saturated Fat: 2.4g (15%) | Polyunsaturated Fat: 12.4g | Cholesterol: 79mg (26%) | Sodium: 223mg (10%) | Fiber: 1.5g (6%) | Sugar: 2.7g (3%)
Ingredients
- NOODLES
- 7 ounces /200g dried rice noodles, wide
- STIR FRY
- 2 tablespoons oil (peanut, vegetable, or canola)
- 3 large cloves of garlic, minced
- 2 birds eye chilli or Thai chillies, deseeded, very finely chopped
- 1/2 onion, sliced
- 200 g /7oz chicken thighs, cut into bite-size pieces (breast ok too)
- 2 teaspoons fish sauce (or soy sauce)
- 2 green onions, cut into 3cm/2″ pieces
- 1 c Thai or Thai Holy Basil leaves
- SAUCE
- 3 tablespoons oyster sauce
- 1 1/2 tablespoons light soy sauce
- 1 1/2 tablespoons dark soy sauce
- 2 teaspoons sugar
- 1 tablespoon water
Instructions
Refer to the directions provided on the package of the noodles on how to cook it.
In a mixing bowl, add all the ingredients for the sauce. Stir until well combined.
Place a skillet on the stove and turn the heat to medium.
Add oil and allow it to become hot.
Add garlic and chilli. Saute until aromatic.
Add onion and saute until soft.
Add fish sauce and chicken. Stir and cook for about 2 minutes.
Add the cooked noodles, sauce, and green onions. Stir and cook for about a minute or until the noodles are well coated with the sauce.
Remove the skillet from the heat.
Garnish with freshly chopped basil and toss until well combined.
Serve hot and enjoy!
Notes
Nutrition Facts: Serving: 197g | Calories: 454cal (23%) | Carbohydrates: 58.6g (20%) | Protein: 22.9g (46%) | Fat: 14.8g (23%) | Saturated Fat: 2.4g (15%) | Polyunsaturated Fat: 12.4g | Cholesterol: 79mg (26%) | Sodium: 223mg (10%) | Fiber: 1.5g (6%) | Sugar: 2.7g (3%)
