Thai · Dinner
Spicy Stir-Fried Noodles with Chicken
Rice noodles tossed in a hot wok with chicken breast, garlic, chili and a savoury-sweet fish sauce and soy glaze. Bell pepper, Thai basil and bean sprouts add crunch and aroma, while fresh chilies bring direct heat. Served straight from the wok as a single hot plate.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
512Calories
45.2gProtein
14.9gFat
54.8gCarbs
8.7gSugar
3.9gFiber
1680mgSodium
133mgChol
2.6gSat Fat
870mgPotassium
85mgCalcium
3.1mgIron
0.4mcgVitamin B12
48mgVitamin C
protein-rich
gluten-free-adaptable
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice chicken breast thin, mince garlic, slice chilies and bell pepper, soak rice noodles in warm water 10 minutes until pliable.
2
Heat vegetable oil in wok over high heat until shimmering, about 1 minute. Add chicken and sear 3–4 minutes, stirring constantly, until cooked through and lightly browned.
3
Add garlic and chilies to wok, stir over high heat for 30 seconds until fragrant and garlic edges turn golden. Add bell pepper and bean sprouts, toss 1 minute over high heat until pepper softens.
4
Boil rice noodles in small pot for 1–2 minutes until tender, drain well. Add to wok with fish sauce, soy sauce, oyster sauce and sugar, toss constantly 2 minutes over high heat until glossy and coated. Remove from heat, fold in Thai basil until wilted and fragrant. Plate immediately with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 5.2 oz150g rice noodles, dry
- 4 cloves4 cloves garlic
- 44 fresh red chilies
- 11 bell pepper
- 1 cup30g Thai basil leaves, loosely packed
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp oyster sauce
- 2 tsp2 tsp sugar
- 1 cup90g bean sprouts
- 2 tbsp26g vegetable oil
- 11 lime, cut into a wedge
