Categories: Asian
Ingredients
- 7 oz pad thai noodles, dried
- Stir fry
- 7oz chicken thigh fillet, cut into bite size pieces (2 small or 11/2 normal size fillets)
- 1 cup basil leaves (packed), preferably Thai holy basil but normal basil is fine too
- 2 shallot/scallion stems, cut into 2" pieces
- 3 large cloves of garlic, minced
- 11/2 birds eye chilli, deseeded (or to taste), very finely chopped
- 2 tbsp oil (peanut, vegetable or canola)
- Sauce
- 3 tbsp oyster sauce
- 11/2 tbsp light soy sauce
- 11/2 tbsp dark soy sauce (or all purpose soy sauce)
- 2 tsp sugar
- 2 tbsp water
Directions
-
Pour boiling water over noodles in a large bowl (or pot) and set aside for 5 minutes (or as per packet instructions), and drain when ready.
-
Put Sauce ingredients in a small bowl and mix to combine.
-
Heat oil in wok or pan over high heat. Add garlic and chilli and cook for 10 seconds. Don’t inhale – the chilli will make you cough!
-
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.
-
Add the noodles and sauce and cook for 1 minute until the water evaporates and the sauce has coated the noodles. If your noodles absorbs all the sauce liquid very quickly, this is probably because your noodles were a bit underdone. If this occurs, just add a splash of water (preferably hot) and this not only helps finish cooking the noodles but also revitalises the sauce.
-
Remove from heat and immediately add basil leaves, stir until just wilted, then serve immediately.