Description
Savory brown sauce coats wide rice noodles, chicken, crisp vegetables, and basil in this fast and spicy Thai classic.
Ingredients
Scale
- 2 tablespoons oyster sauce
- 2 teaspoons light soy sauce
- 2 teaspoons dark soy sauce
- 1/2 teaspoon fish sauce
- 1 tablespoon brown sugar
- 6 oz chicken thigh, thinly sliced
- 1/4 teaspoon dark soy sauce
- 4 cloves garlic
- 3 to 5 Thai chili peppers
- 1 tablespoon canola oil
- 4 stalks Chinese broccoli, sliced
- 1/2 cup baby corn
- 12 oz wide rice noodles
- 1/2 cup fresh basil
Instructions
- Mix sauce ingredients in a bowl and set aside.
- Toss chicken with dark soy sauce and set aside.
- Grind garlic and chilies into a paste.
- Prepare rice noodles according to package directions.
- Heat oil in a hot pan and stir fry garlic and chilies until fragrant.
- Add chicken and cook until lightly browned.
- Add vegetables and cook until chicken is done.
- Add noodles and sauce, tossing until coated and sizzling.
- Remove from heat, add basil, and toss until wilted.
Notes
- Dark soy sauce adds deep color and light caramel flavor.
- Chicken thigh stays juicy, but shrimp or beef also work well.
- Grind garlic and chilies finely for the best aroma.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 10 g
- Sodium: 980 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 95 mg