Spicy Thai Noodles (Print Version)
# Ingredients:
→ Noodles
01 -
8 oz of wide rice noodles
→ Stir-Fry Sauce
02 -
2 teaspoons of freshly squeezed lime juice
03 -
1 tablespoon of dark soy sauce
04 -
1 tablespoon of fish sauce
05 -
1 tablespoon of water
06 -
3 tablespoons of oyster sauce
07 -
2 tablespoons of soy sauce
08 -
1 tablespoon of packed brown sugar
→ Stir-Fry
09 -
1 small onion, cut into slices
10 -
1 medium-sized red bell pepper, sliced
11 -
1 pound of boneless chicken thighs, diced into small bites
12 -
1 cup of fresh Thai basil leaves
13 -
4 fresh garlic cloves, minced
14 -
2 green onions, chopped into 2-inch cuts
15 -
1 carrot, sliced thinly into julienne strips
16 -
2–3 Thai red chilis, chopped (adjust based on how spicy you like it)
17 -
1 cup of broccoli pieces
18 -
Lime wedges served alongside
19 -
2 tablespoons of cooking oil like vegetable oil
# Instructions:
01 -
Let the wide rice noodles soak in warm water for 15–20 minutes until they're soft. Once done, strain the water and set the noodles aside.
02 -
Mix together the oyster sauce, soy sauce, dark soy sauce, fish sauce, brown sugar, lime juice, and water in a bowl. Whisk well until the sugar completely dissolves. Put it aside for later.
03 -
Warm up 2 tablespoons of vegetable oil in a big skillet or wok over medium-high heat. Throw in the minced garlic and the chili slices, cooking them for about 30 seconds until they smell delicious. Add in the chicken and stir-fry for 5–6 minutes, making sure it’s cooked all the way through and has some color.
04 -
Toss in the onion slices, the red bell peppers, the broccoli, and the julienned carrot to the wok. Stir everything around for about 3–4 minutes until the veggies are cooked but still have a little crunch.
05 -
Add the noodles you've softened and the sauce you just made into the wok. Gently toss everything around to make sure the sauce coats the noodles evenly. Let this cook for about 2–3 minutes until the noodles soak up the sauce and finish getting tender.
06 -
Drop in the chopped green onion pieces and the Thai basil leaves. Let this cook for just one minute so the basil wilts down.
07 -
Top it with some extra basil if you'd like, and serve it right away with lime wedges for squeezing over. Dive in and enjoy!
# Notes:
01 -
Thai basil’s got that great peppery kick, but regular basil will do the trick if that’s all you have.
02 -
Control the spice by adding fewer or more Thai chilies to match whatever heat level you’re craving.
03 -
Be extra gentle when you mix the noodles in so they don’t get torn apart, especially if you just soaked them.
04 -
Want to enhance the flavor? Toss in a small drizzle of sesame oil during the final stir-fry step.