Ingredients for Spicy Thai Basil Chicken Noodle Stir Fry
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 8 ounces dried rice noodles
- Peanut Oil
- 2 cloves minced garlic
- Thai Chile
- Boneless Skinless Chicken Breast
- Carrot
- 2 green onions, thinly sliced
- Thai Basil
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How to Make Spicy Thai Basil Chicken Noodle Stir Fry
- In a small bowl, whisk together 2 tablespoons brown sugar, 2 tablespoons lime juice, and 1 tablespoon fish sauce. Set aside.
- Bring a large pot of salted water to a boil. Add 8 ounces dried rice noodles, stir to separate, and cook for 5-7 minutes, or until tender but firm. Drain well and set aside.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add 2 cloves minced garlic and 1-2 red chilies, finely chopped (adjust to your spice preference). Stir-fry for 15 seconds, or until fragrant.
- Add 1 pound boneless, skinless chicken breast, cut into bite-sized pieces, 1/2 cup sliced carrots, and 2 green onions, thinly sliced. Stir-fry for 3-5 minutes, or until chicken is cooked through.
- Pour in the fish sauce mixture and stir-fry for 1 minute.
- Add 1/2 cup fresh Thai basil leaves. Stir-fry for 30 seconds, or until basil is wilted.
- Add the cooked rice noodles and toss to coat evenly with the sauce.
- Serve immediately. Garnish with extra basil and lime wedges (optional).
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
33g
Fat
15g
Carbs
19g
