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, thinly sliced (or any protein of your choice)
- 1/4 teaspoon dark soy sauce
- 4 cloves garlic
- 3 to 5 fresh thai chili peppers
- 1 tablespoon canola oil (or peanut oil)
- 4 stalks chinese broccoli (or broccolini, or spinach, thin sliced at an angle)
- 1/2 cup baby corn (or water chestnuts, or any desired crisp vegetables)
- 12 oz fresh thick rice noodles (or 7 oz / 200 g wide dried rice noodles)
- 1/2 cup basil, packed
Instructions
- In a small bowl, mix the sauce ingredients and set aside.
- In a medium bowl, toss the chicken thigh with dark soy sauce, coating well, and set aside.
- Use a mortar and pestle or food processor to finely grind the garlic and chilis together.
- For fresh rice noodle sheets, slice into thick strips; for dried noodles, rehydrate or boil as per package instructions.
- Heat the oil in a large nonstick pan over medium-high heat until hot, then add the ground garlic and chilis. Stir-fry for 30 seconds until fragrant.
- Spread the chicken in the pan, cooking undisturbed until lightly browned. Flip and stir until cooked through.
- Add Chinese broccoli and baby corn, cooking until chicken is done.
- Add noodles and pour in the sauce. Use tongs to toss until noodles absorb the sauce and are slightly crispy.
- Off the heat, add basil and toss until just wilted. Serve immediately.
Notes
Feel free to substitute the chicken with tofu, shrimp, or beef for a different protein option.
Adjust the amount of chili peppers according to your spice preference.
This dish pairs well with a side of lime wedges for added freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.