Description
A savory, slightly spicy Thai-inspired stir-fry noodle dish that’s packed with flavors from bold sauces, fresh vegetables, and tender chicken. With its vibrant colors and refreshing basil undertones, this dish is quick and easy to prepare, making it perfect for a weeknight meal or special occasion. Serve it with chili oil vinegar and crushed peanuts for an added burst of flavor.
Ingredients
Scale
Stir-Fry Sauce
- 3 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce (can be substituted with tamari or all-purpose soy sauce)
- 1 tbsp rice wine vinegar (or white vinegar or apple cider vinegar)
- ½ tbsp fish sauce (optional, but recommended)
- 1 tbsp brown sugar
- 2 tbsp water
Stir-Fry
- 200 g (7 oz) dried wide rice noodles
- 1 tbsp sesame oil
- 500 g (1 lb 2 oz) boneless, skinless chicken breast, finely sliced 5 mm/1/4 inch thick
- 1 brown onion, sliced
- 1 tbsp freshly grated garlic
- 1 carrot, julienned
- 1 bunch bok choy, shredded (1.5 cm/½ inch slices)
- 4 spring onion (scallion) stems, sliced into 3 cm (1¼ inch) batons
- 1 firmly packed cup (50 g) Thai basil leaves, leaves picked (can substitute with regular basil)
To Serve
- Chili oil vinegar (equal parts rice wine vinegar and chili oil)
- Crushed roasted peanuts (optional)
Instructions
- Prepare the Stir-Fry Sauce
In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, rice wine vinegar, fish sauce (if using), brown sugar, and water. Set aside. - Cook the Noodles
Follow the packet instructions for cooking the rice noodles, but cook them slightly less than suggested to maintain their texture. Aim for just pliable—around 3 minutes in boiling water. Drain, rinse under cold water, and set aside. - Cook the Chicken
Heat the sesame oil in a large, deep frying pan or wok over high heat. Add the sliced chicken and stir-fry for about 3–4 minutes, until it just starts to change color. - Sauté Aromatics
Add the sliced onion and grated garlic to the pan. Stir-fry for 30 seconds until they are fragrant and slightly softened. - Combine Ingredients
Add the julienned carrot, shredded bok choy, sliced spring onions, partially cooked rice noodles, and prepared stir-fry sauce to the pan. Use tongs to toss the mixture until all ingredients are evenly coated with the sauce. Simmer for 2–3 minutes to soften the vegetables and allow the noodles to absorb the flavors. - Finish With Basil
Remove the pan from the heat and stir in the Thai basil leaves. The residual heat will wilt the basil, releasing its aromatic flavor. - Serve
Divide the noodles into serving bowls. Drizzle with chili oil vinegar and top with crushed roasted peanuts if desired. Serve immediately and enjoy this flavorful dish!
Notes
- Don’t Skip the Vinegar! The vinegar adds a burst of freshness to balance out the rich flavors—make it by combining equal parts rice wine vinegar and chili oil.
- Make Ahead Prep: Prepare the stir-fry sauce up to 3 days in advance and keep it in the refrigerator. You can also pre-slice the chicken and vegetables a day ahead to save time. Pre-cooked noodles should be stored with a dash of oil to prevent sticking.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of water to loosen the noodles. Avoid freezing as the texture will degrade.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 75mg
