Categories: Asian
Ingredients
- 7 oz pad thai noodles, dried
- Stir Fry:
- 10 oz chicken breasts, cut into bite-sized pieces
- 1 cup Thai basil leaves
- 2 shallot/scallion stems, cut into 2" pieces
- 3 large garlic cloves, minced
- 1 1/2 birds eye chilli, deseeded, very finely chopped
- 2 tbsp peanut oil
- Sauce:
- 3 tbsp oyster sauce
- 1 1/2 tbsp light soy sauce
- 1 1/2 tbsp normal soy sauce
- 2 tsp sugar
- 2 tbsp water
Directions
-
Pour boiling water over noodles in a large bowl and set aside for 5 minutes and drain when ready.
-
Put sauce ingredients in a small bowl and mix to combine.
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Heat oil in wok over high heat. Add garlic and chilli and cook for 10 seconds.
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Add chicken and fry until cooked, around 2 minutes. Add the shallots/scallions and about 1 tbsp of the sauce and stir fry for 30 seconds, just to coat the chicken.
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Add the noodles and sauce and cook for 1 minute until the water evaporates and the sauce has coated the noodles.
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Remove from heat and immediately add basil leaves, stir until just wilted, then serve immediately.