Ingredients
- Sauce:
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 2 tablespoons packed light brown sugar
- ½ teaspoon ground black pepper
- ½ teaspoon ground ginger
- Noodles:
- 8 oz wide dried rice noodles (¼ inch or wider)
- 1 teaspoon sesame oil
- Stir Fry:
- 2 chicken breasts, chopped
- 4 tablespoons vegetable oil, divided
- 2 garlic cloves, minced
- 1 Thai bird’s eye chili, chopped (use gloves or wash hands immediately after)
- 15 oz whole baby corn, halved and quartered
- 1 red bell pepper, sliced
- 10 snow peas
- 2 green onions, sliced (plus extra for garnish)
- 1 cup Thai basil, torn (plus more for garnish)
Instructions
- Prep All Ingredients: Chop all vegetables and chicken ahead of time; this stir-fry moves quickly.
- Make the Sauce: In a bowl, combine soy sauce, oyster sauce, fish sauce, brown sugar, black pepper, and ginger.
- Marinate Chicken: Place chopped chicken in a bowl and coat with one-third of the sauce. Cover and marinate in the refrigerator for 20–30 minutes. Reserve remaining sauce.
- Cook Noodles: Pour boiling water over rice noodles and let soak for 10 minutes, stirring occasionally. Drain and rinse with cold water. Toss with sesame oil and set aside.
- Cook Chicken: Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium heat. Add marinated chicken and cook through. Transfer to a bowl.
- Stir Fry Veggies: Increase heat to medium-high. Add remaining 2 tablespoons of oil, then stir-fry garlic, chili, baby corn, red bell pepper, and snow peas for 2 minutes.
- Add Greens: Stir in green onions and Thai basil. Cook 1 more minute.
- Combine and Finish: Return chicken to skillet. Add noodles and reserved sauce. Stir-fry for about 5 minutes, tossing well to coat the noodles and absorb the sauce.
- Serve: Garnish with extra Thai basil and green onions. Serve hot.
Notes
- For a vegetarian version, swap chicken for tofu and use vegetarian oyster sauce.
- Adjust spice level by adding more or fewer Thai chilies.
- Do not over-soak noodles; they will continue cooking when stir-fried.
- Best enjoyed fresh, as rice noodles can become sticky when stored.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 10g
- Sodium: 1250mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 55mg
