Ingredients
Noodles: 7 oz (200 g) wide dried rice noodles
Stir-Fry:
2 tbsp oil (peanut, vegetable, or canola)
3 garlic cloves, minced
2 birds eye or Thai chillies, finely chopped
1/2 onion, sliced
200 g (7 oz) chicken thighs, cut into bite-size pieces
2 tsp fish sauce (or soy sauce)
2 green onions, cut into 3 cm pieces
1 cup Thai basil or Thai holy basil leaves
Sauce:
3 tbsp oyster sauce
1 1/2 tbsp light soy sauce
1 1/2 tbsp dark soy sauce
2 tsp sugar
1 tbsp water
Instructions
- Prepare noodles according to packet directions. Drain and set aside.
- In a small bowl, mix together the oyster sauce, light soy sauce, dark soy sauce, sugar, and water. Set aside.
- Heat the oil in a wok or large skillet over high heat.
- Add garlic and chilli and stir-fry for about 10 seconds until fragrant.
- Add onion and cook for 1 minute until slightly softened.
- Add chicken and fish sauce. Stir-fry until cooked through, about 2 minutes.
- Add noodles, green onion, and sauce. Stir quickly for about 1 minute until the noodles are coated and glossy.
- Remove from heat, add basil leaves, and toss until just wilted.
- Serve immediately while hot and fragrant.
Notes
Use fresh wide rice noodles for an authentic texture if available.
Adjust spice level by adding more or fewer chillies.
Substitute chicken with prawns, beef, or tofu for variety.
Don’t overcrowd the wok — cook in batches for best caramelization.
Thai basil adds a signature aroma, but regular basil works too.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 90 mg
