Name: Spicy Thai drunken noodles
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, thinly sliced; 1.5 oz wide rice noodles; 1 1/2 tsp canola oil; 2 cloves garlic, minced; 2 Thai chiles, minced; 1/2 red bell pepper, sliced; 1 tbsp low sodium soy sauce; 2 tsp oyster sauce; 3/4 tsp fish sauce; 1 tsp granulated sugar; 1/4 cup Thai basil, leaves only; 2 1/4 cups water

Instructions

Prep 25 min · Cook 0 min

Boil most of the water. Place the rice noodles in a heatproof bowl and cover with the boiling water. Let them soak until pliable but still firm, about 10 minutes, then drain.
In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, sugar, and the remaining 2 tablespoons of room temperature water until the sugar dissolves.
Heat half the oil in a 12-inch skillet over high heat. Add the chicken in a single layer and cook without moving for 2 minutes to sear. Stir-fry for 2 to 3 minutes more, until the slices are opaque white with no pink in the center. Done when opaque white with no pink in center, 165°F.
Push the chicken to one side of the skillet. Add the rest of the oil to the empty side, then add the garlic, Thai chiles, and bell pepper. Stir for 30 seconds until fragrant, then toss with the chicken and cook for 2 minutes until the pepper just begins to soften.
Add the drained noodles and the sauce mixture to the skillet. Toss everything together over high heat for 2 minutes until the noodles are well coated and have darkened. Turn off the heat and fold in the basil leaves until wilted.

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Instructions

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