Servings: 6
Ingredients
The sauce
- ⅓ cup oyster sauce for the sauce
- 2 Tablespoons dark soy sauce for the sauce
- 2 Tablespoons soy sauce for the sauce
- 1 teaspoon fish sauce for the sauce
- 3 Tablespoons water for the sauce
- 1½ Tablespoons packed light brown sugar for the sauce
The stirfry
- 16 oz wide rice noodles
- 3 Tablespoons cooking oil
- 2-3 boneless, skinless chicken breast
- 1 yellow onion thinly sliced
- 8 dried mild Thai chiles
- 4 green onions thinly sliced
- 6 garlic cloves finely minced
- 1 teaspoon fresh ginger finely minced
- 1½ cup Thai basil
Instructions
- Whisk together all sauce ingredients in a bowl and set aside.
- Add noodles to a large pot of boiling water. After adding the noodles, turn off the heat and let stand for 8-10 minutes or until cooked. Drain and set aside.
- In a wok add 2T of cooking oil. Once hot add chicken and spread it around the wok. Cook until lightly brown and cooked through then set aside.
- In the same wok over high heat, add the remaining 1T of oil and stir-fry the onions and chiles for 1-2 minutes.
- Next, add the green onions, garlic, and ginger, and stir-fry for 1-2 minutes.
- Add the cooked chicken, Thai basil, noodles, and sauce, and mix until combined.
- Taste and Serve!
Notes
You can use regular soy sauce if you can't find dark soy sauce. If you can't find Thai basil, you can use regular basil. That being said, if you have a local Asian Market, I recommend visiting it and getting as many ingredients as possible. **Mostly because it is fun to go to Asian Markets.
Tried this recipe?Let us know how it was!