Thai Basil Noodles
What I love about this recipe is that the time it takes for the noodles to fully cook in their hot water bath is equivalent to the time it takes to cook the sauce, chicken, and vegetables. These noodles provide a fresh taste, unlike many takeout noodles, and are filled with bright vegetables and Thai flavors.
Yields: 4 servings
Total Time: 1 hour
Ingredients:
8 ounces of linguine rice noodles
⅓ cup of soy sauce
3 tablespoons of oyster sauce
1 tablespoons of Thai fish sauce
2 teaspoons of honey
1 boneless, skinless chicken breast cut into strips
2 tablespoons of sesame oil
⅛ teaspoon of black pepper
1 tablespoons of extra virgin olive oil
¾ of a large shallot, thinly sliced
3 cloves of minced garlic
1-2 jalapeño peppers, seeded and diced
4 scallions, chopped
½ of a red bell pepper, thinly sliced
½ of a orange or yellow bell pepper, thinly sliced
2 carrots, ribboned
1 cup of fresh basil, chopped
Sesame seeds
Instructions:
Cook the rice noodles by soaking them in very hot tap water for 30 minutes.
Whisk together the soy sauce, oyster sauce, fish sauce, honey, and ⅓ cup of water in a medium sized bowl.
Cut chicken breast in half, flat side down, parallel to the table (a butterfly cut), so your chicken pieces are thin. Then cut chicken into strips.
Once the chicken is cut into strips, coat the chicken strips evenly with 2 tablespoons of sesame oil and black pepper. Heat evoo over medium heat in a large saute pan.
Add the coated chicken strips into the pan and cook for 5 minutes, or until lightly browned and no longer pink.
Add the shallot, garlic, jalapeńo, scallions, and bell peppers to the pan and cook for 5-10 minutes, until the vegetables have softened (don’t cook longer than 10 minutes, as the chicken will become dry).
Pour the sauce into the pan and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, and simmer for 5 minutes.
Add the noodles and carrots into the pan and toss until the noodles are fully coated and cook for another 4 minutes. Add in the basil right before serving and stir in.
Top with sesame seeds and additional soy sauce if desired.
Adapted from Half Baked Harvest’s Better than Takeout Thai Noodles
