Description
A flavorful and spicy Thai-inspired dish featuring wide rice noodles stir-fried with marinated chicken, fresh vegetables, and aromatic holy basil in a savory sauce. Perfect for a quick yet satisfying dinner that brings vibrant flavors to your table.
Ingredients
Noodles and Sauce
- 8 ounces flat, wide dried rice noodles
- 1 teaspoon sesame oil
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- ½ teaspoon pepper
- ½ teaspoon ground ginger
Chicken
- 2 boneless skinless chicken breasts (butterflied, then sliced thin)
- 4 tablespoons vegetable or canola oil (divided)
Vegetables and Aromatics
- 2 cloves garlic (pressed)
- 1 Thai bird’s eye chili (chopped; wear gloves or wash hands after handling)
- 15 ounce canned whole baby corn (cut in half and quartered)
- 1 red bell pepper (sliced)
- 10 snow peas
- 2 green onions (sliced)
- 1 cup Thai holy basil (torn into small pieces)
Optional Garnish
- Chopped green onions
- More holy basil leaves
Instructions
- Prepare Ingredients: Have all your ingredients ready and within reach as the cooking process moves quickly.
- Mix Sauce: In a medium bowl, combine the soy sauce, oyster sauce, fish sauce, brown sugar, pepper, and ground ginger. Stir well and set aside.
- Marinate Chicken: Place the sliced chicken in a medium bowl, pour a third of the prepared sauce over it, mix thoroughly, then refrigerate and let it marinate for 20-30 minutes.
- Soak Noodles: Boil a large pot of water, then pour it over the rice noodles in a bowl. Let them soak for 10 minutes, stirring occasionally. Drain the noodles and rinse with cold water. Toss them with sesame oil to prevent sticking and set aside.
- Cook Chicken: Heat 2 tablespoons of vegetable oil in a wok or large nonstick skillet over medium heat. Add the marinated chicken and cook until fully cooked through. Remove chicken from the skillet and set aside.
- Sauté Vegetables: Increase heat to medium-high. Add the remaining 2 tablespoons of oil, garlic, chopped chili, baby corn, bell pepper, and snow peas to the hot skillet. Stir constantly and cook for about 2 minutes to soften and release flavors without burning.
- Add Herbs: Incorporate the sliced green onions and torn holy basil into the skillet. Stir-fry for an additional minute to wilt the herbs and combine flavors.
- Combine and Finish: Return the cooked chicken to the skillet, then add the reserved sauce and noodles. Stir thoroughly and cook for about 5 minutes, tossing the noodles often to absorb the sauce and heat through to your desired noodle texture.
- Serve: Remove from heat and transfer to serving plates immediately. Garnish with additional chopped green onions and basil if desired.
Notes
- Wear gloves when handling bird’s eye chili or wash hands thoroughly afterward to avoid irritation.
- Adjust chili quantity to your preferred spice level.
- Use a wok or large skillet for even cooking and proper stir-fry technique.
- Soaking noodles rather than boiling prevents overcooking during stir-fry.
- Holy basil is key for authentic flavor but can be substituted with sweet basil if unavailable.
- Serve immediately for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
