WePlate
Ingredients
- 250 g (8.8 oz)Rice noodles
- 300 g (10.6 oz)Chicken breast
- 12 gGarlic
- 8 gThai chillies (bird's eye)
- 100 g (3.5 oz)Bell peppers
- 100 g (3.5 oz)Cherry tomatoes
- 40 g (1.4 oz)Thai basil
- 30 g (1.1 oz)Soy sauce
- 15 gDark soy sauce (Thai)
- 36 g (1.3 oz)Oyster sauce
- 18 gFish sauce
- 8 gSugar
- 27 gVegetable oil
- 1 eggEggs
Plus water, salt and pepper from your pantry.
Instructions
- Soak the noodles in hot water until soft but still firm, then drain.
- Mix the sauces and sugar in a bowl.
- Pound the garlic and chilies in a mortar or chop them finely.
- Heat the oil in a wok over high heat and stir-fry the garlic and chilies for a few seconds.
- Add the chicken and stir-fry until no longer pink inside.
- Push everything aside, scramble the egg until set, then combine.
- Add the peppers, tomatoes and noodles with the sauce and toss over high heat, stirring constantly.
- Turn off the heat, stir in the basil and serve at once.
