Thai

Drunken Noodles

From [1]

NOODLES

• 7 oz /200g dried rice noodles , wide (Note 1)

STIR FRY

• 2 tbsp oil (peanut, vegetable or canola)
• 3 large cloves of garlic , minced
• 2 birds eye chilli or Thai chillies , deseeded, very finely chopped (Note 2)
• 1/2 onion , sliced
• 200 g /7oz chicken thighs , cut into bite size pieces (breast ok too)
• 2 tsp fish sauce (or soy sauce)
• 2 green onions , cut into 3cm/2" pieces
• 1 cup Thai or Thai Holy Basil leaves (sub regular basil, Note 3)

SAUCE

• 3 tbsp oyster sauce
• 1 1/2 tbsp light soy sauce (Note 4)
• 1 1/2 tbsp dark soy sauce (Note 4)
• 2 tsp sugar
• 1 tbsp water

INSTRUCTIONS

1. Prepare noodles per packet directions.
2. Mix Sauce in a small bowl.
3. Heat oil in wok or large heavy based skillet over high heat.
4. Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
5. Add onion, cook for 1 minute.
6. Add chicken and fish sauce, and fry until cooked, around 2 minutes.
7. Add green onion, noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.
8. Remove from heat and immediately add basil, toss until just wilted, then serve immediately.