Description
A vibrant and flavorful Thai street food dish featuring tender noodles, fresh vegetables, and a spicy-sweet sauce.
Ingredients
Scale
- 2 tablespoons oyster sauce
- 2 teaspoons light soy sauce
- 2 teaspoons dark soy sauce
- 1/2 teaspoon fish sauce
- 1 tablespoon brown sugar
- 6 oz chicken thigh (or any protein of your choice)
- 4 cloves garlic
- 3 to 5 fresh Thai chili peppers
- 4 stalks Chinese broccoli (or spinach)
- 1/2 cup baby corn
- 1/2 cup basil
- 12 oz fresh thick rice noodles
Instructions
- Start by combining the oyster sauce, light soy sauce, dark soy sauce, fish sauce, and brown sugar in a bowl. Whisk these together until smooth and set the sauce aside. Next, slice the chicken thigh into thin pieces and marinate it with the dark soy sauce.
- Use a mortar and pestle or a food processor to grind together the garlic and Thai chili peppers until you achieve a fragrant paste.
- Prepare the rice noodles according to the package instructions until just tender. In a nonstick pan, heat a tablespoon of oil, then sauté the garlic and chili mixture for about 30 seconds until aromatic. Add the marinated chicken pieces into the pan, cooking until they are lightly browned.
- Stir in the Chinese broccoli and baby corn, continuing to cook until the chicken is fully cooked and no longer pink. Toss the cooked noodles with the prepared sauce, mixing everything together thoroughly. Finally, remove from heat, add the basil, and stir until just wilted.
Notes
Serve garnished with fresh basil and crushed peanuts. Pair with a light cucumber salad or Thai iced tea.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg