Categories: Asian

Ingredients

• 7 oz pad thai noodles, dried
• Stir Fry:
• 10 oz chicken breasts, cut into bite-sized pieces
• 1 cup Thai basil leaves
• 2 shallot/scallion stems, cut into 2" pieces
• 3 large garlic cloves, minced
• 1 1/2 birds eye chilli, deseeded, very finely chopped
• 2 tbsp peanut oil
• Sauce:
• 3 tbsp oyster sauce
• 1 1/2 tbsp light soy sauce
• 1 1/2 tbsp normal soy sauce
• 2 tsp sugar
• 2 tbsp water

Directions

1. Pour boiling water over noodles in a large bowl and set aside for 5 minutes and drain when ready.

2. Put sauce ingredients in a small bowl and mix to combine.

3. Heat oil in wok over high heat. Add garlic and chilli and cook for 10 seconds.

4. Add chicken and fry until cooked, around 2 minutes. Add the shallots/scallions and about 1 tbsp of the sauce and stir fry for 30 seconds, just to coat the chicken.

5. Add the noodles and sauce and cook for 1 minute until the water evaporates and the sauce has coated the noodles.

6. Remove from heat and immediately add basil leaves, stir until just wilted, then serve immediately.

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