Ingredients
4
4 servings
- •8 ounces dried rice noodles
- •0.25 cup oyster sauce
- •0.25 cup soy sauce
- •1 tablespoon Asian fish sauce
- •1 tablespoon maple syrup
- •1 teaspoon white sugar
- •2 tablespoons cold water
- •2 tablespoons vegetable oil
- •1 teaspoon sesame oil
- •1 cup shallots, thinly sliced
- •6 teaspoons chile padi (bird's eye chiles), thinly sliced
- •4 cloves garlic, minced
- •2.5 pounds skinless, boneless chicken thighs, cut into strips
- •1 pound Chinese broccoli, sliced
- •4 green onions, thinly sliced
- •1 cup fresh Thai basil leaves
Instructions
- Gather the ingredients.
- Soak rice noodles in hot water until flexible, 10 to 15 minutes. Occasionally move the noodles around to separate them. Drain the water and cover with a wet paper towel.
- Combine oyster sauce, soy sauce, Asian fish sauce, maple syrup, sugar, and water in a small bowl.
- Heat vegetable oil and sesame oil in a wok, or large frying pan, over medium-high heat. Stir-fry shallots, chile peppers, and garlic until shallots are soft, about 2 minutes. Move the mixture around the outside of the pan to create a space and add chicken. Sear for 1 minute, then combine with shallot mixture.
- Add Chinese broccoli stems and stir-fry until tender, about 2 minutes.
- Add Chinese broccoli leaves and stir-fry until wilted.
- Add drunken noodle sauce and sliced green onions and mix. Cook until sauce begins to simmer.
- Add soaked rice noodles and toss to coat until noodles have absorbed the sauce and are cooked through, about 2 minutes. Remove from heat.
- Stir in Thai basil leaves until wilted. Taste and adjust seasoning if needed. Serve.
Nutritional Facts
Per 4 servings
- Calories: 341
- Carbohydrate: 61g
- Fat: 9g
- Fiber: 2g
- Protein: 5g
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