Themes: Recipes
Ingredients
Noodles:
- 8 oz wide rice noodles
- 2 Tbsp sesame oil , (or canola)
- 2 shallots, chopped
- 2 carrots, thinly sliced
- 1 large chicken breast, chopped (or shrimp or tofu)
- 3 large cloves of garlic, minced
- ½ teaspoon fresh minced ginger
- 1 zucchini, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 green onions, chopped
- 1 roma tomatoes, sliced
- 1 cup fresh Thai Holy Basil leaves (or substitute regular basil), , roughly chopped
Sauce:
- 3 tbsp oyster sauce
- 1/3 cup soy sauce
- 2 tsp fish sauce
- 2 tsp brown sugar
- 2 tbsp water
- 1 tsp thai red chili paste
Instructions
- Cook noodles according to package instructions.
- Mix sauce in a small bowl and set aside.
- Cook Chicken: Tenderize the chicken breasts, season generously with salt, pepper, and other seasonings, sear on both sides until fully cooked.
- Saute: Using olive oil, saute all the veggies starting with the carrots and shallots, then when they are cooked, add in the rest of the ingredients.
- Add noodles to the pan and pour the sauce over the noodles. Toss and cook for a few minutes until warmed through. Remove from heat and stir in chopped basil.