Drunken Noodles
25 min4 servings
A Thai stir-fry of chicken, vegetables and rice noodles tossed in a savory-sweet sauce with fresh basil.
| prepCook rice noodles until just pliable (about 3 min), rinse with cold water and drain | |||||
| 3 tbsp oyster sauce | Whisk sauce ingredients | Divide among bowls, top with chilli oil vinegar & peanuts | |||
| 2 tbsp light soy sauce | |||||
| 2 tbsp dark soy sauce | |||||
| 1 tbsp rice wine vinegar | |||||
| 2 tsp fish sauce | |||||
| 1 tbsp brown sugar | |||||
| 2 tbsp water | |||||
| 200 g dried wide rice noodles | |||||
| 1 tbsp sesame oil | Heat oil, cook chicken until starting to change colour | Add onion & garlic, cook 30 sec until fragrant | Add carrot, bok choy, spring onion, noodles & sauce, toss & simmer 2–3 min | Remove from heat, stir in Thai basil | |
| 500 g boneless, skinless chicken breast, finely sliced (5 mm thick) | |||||
| 1 brown onion, sliced | |||||
| 1 tbsp freshly grated garlic | |||||
| 1 carrot, julienned | |||||
| 1 bunch bok choy, shredded | |||||
| 4 spring onion (scallion) stems, sliced into 3 cm (1¼ inch) batons | |||||
| 50 g Thai basil leaves, leaves picked | |||||
| Chilli oil vinegar, or plain rice wine vinegar | |||||
| Crushed roasted peanuts (optional) | |||||
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