Yorky
RIP 21/01/2024
- Joined
- 3 Oct 2016
- Local time
- 4:54 AM
- Messages
- 16,220
Ingredients
Method
Boil the noodles until tender (about 6 minutes), drain and set aside.
Heat the oil in a wok until hot then stir fry the garlic for about 1 minute. Add the chilli peppers and stir fry for a further minute.
Add the chicken and stir fry until it browns. Sprinkle in the sugar, salt and black pepper and mix well.
Pour in the fish sauce, soy sauce and tomatoes and stir for about 1 minute until it thickens. Add the rice noodles to the pan and mix well.
Stir in most of the basil and all the coriander and cook for a few minutes.
Garnish with the rest of the basil and serve hot.
- 300 g wide rice noodles
- 2 tablespoons olive oil
- 5 garlic cloves, chopped
- 1 large cayenne chili pepper, coarsely chopped
- 3 thai chili peppers, coarsely chopped
- 200 g chopped chicken breasts
- 1 teaspoon sugar
- 1⁄4 teaspoon salt
- black pepper (to taste)
- 2 tablespoons fish sauce
- 2 teaspoons soy sauce
- 3 tomatoes, peeled and chopped
- 1 tablespoon fresh coriander, leaf chopped
- 1 tablespoon fresh Thai basil, chopped
Method
Boil the noodles until tender (about 6 minutes), drain and set aside.
Heat the oil in a wok until hot then stir fry the garlic for about 1 minute. Add the chilli peppers and stir fry for a further minute.
Add the chicken and stir fry until it browns. Sprinkle in the sugar, salt and black pepper and mix well.
Pour in the fish sauce, soy sauce and tomatoes and stir for about 1 minute until it thickens. Add the rice noodles to the pan and mix well.
Stir in most of the basil and all the coriander and cook for a few minutes.
Garnish with the rest of the basil and serve hot.
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