Whip up this weeknight stir-fry in about 20 minutes. It’s the perfect blend of spicy, sweet and savory. Serve stir-fried chicken and veggies over Thai Kitchen® Stir Fry Rice Noodles for an authentic, Thai-inspired dish.
10m
PREP TIME
10m
COOK TIME
436
CALORIES
11
INGREDIENTS
Servings: 4
Ingredients
- 7 ounces Thai Kitchen® Gluten Free Stir Fry Rice Noodles
- 3 tablespoons vegetable oil
- 1/4 cup julienned carrots
- 2 cloves garlic, minced
- 1 green onion, thinly sliced
- 3 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
- 2 tablespoons sugar
- 1 Thai chili pepper, minced
- Pinch ground black pepper
- 2 cups shredded cooked chicken
- 1/4 cup chopped fresh Thai basil
INSTRUCTIONS
- 1 BRING 8 cups water to boil in large saucepan. Remove from heat. Add rice noodles; let stand 3 to 5 minutes or until noodles are soft but firm. Rinse under cold water; drain well. Set aside.
- 2 HEAT oil in large skillet or wok on medium-high heat. Add carrots, garlic and green onion; stir fry 30 seconds. Add rice noodles; stir fry 1 minute. Add fish sauce, sugar, chile and black pepper; stir fry 1 minute.
- 3 STIR in chicken and basil until well mixed. Serve immediately.
- 4 Test Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian markets. If unavailable, substitute Italian basil.
