Description
A flavorful and spicy Thai stir-fried noodle dish featuring marinated chicken, wide rice noodles, fresh vegetables, and fragrant Thai basil, all tossed in a savory and slightly sweet 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 wider)
- 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 (wear gloves or wash hands and avoid touching eyes)
- 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
- Prep Ingredients: Cut and chop all vegetables and chicken breasts so everything is ready before cooking.
- Make Sauce: In a medium bowl, 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 until combined.
- Marinate Chicken: Place chopped chicken in a medium bowl, pour one-third of the sauce over it, mix well, cover, and refrigerate for 30 minutes.
- Soak Noodles: Bring a large pot of water to boil, pour boiling water over noodles in a bowl, and let soak for 10 minutes stirring occasionally. Drain and rinse noodles under cold water, then toss with 1 teaspoon sesame oil and set aside.
- Cook Chicken: Heat 2 tablespoons vegetable oil in a wok or large nonstick skillet over medium heat. Cook marinated chicken until fully cooked through, then transfer to a bowl and set aside.
- Stir Fry Vegetables: Increase heat to medium-high and add remaining 2 tablespoons vegetable oil to the skillet. Add minced garlic, chopped chili, baby corn, red bell pepper, and snow peas. Stir-fry for 2 minutes, stirring constantly to prevent burning.
- Add Herbs: Add sliced green onions and torn Thai basil to the skillet, cook and stir for another minute to release their flavors.
- Combine Components: Return the cooked chicken to the skillet and mix well. Pour in the remaining sauce and add the soaked noodles. Stir continuously for about 5 minutes, turning noodles to absorb the sauce and reach desired texture.
- Serve: Remove from heat and garnish with additional green onions and Thai basil if desired. Serve immediately for best flavor and texture.
Notes
- Wear gloves when handling Thai bird’s eye chili to avoid irritation; wash hands thoroughly afterward.
- Use a wok or large nonstick skillet for best stir-fry results and even cooking.
- Soak noodles instead of boiling fully to prevent mushiness when stir-frying.
- Adjust chili quantity according to spice tolerance.
- If Thai basil is unavailable, substitute with sweet basil but flavor will be less authentic.
- Marinating the chicken helps tenderize and infuse flavor; do not skip this step.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
