Thai basil and chicken noodles
Skinless chicken breast
500 g, thinly sliced
Fresh red chilli
1 whole, thinly sliced
1 piece(s), finely chopped
1½ tbs, finely grated
2 clove(s), thinly sliced
1 bunch(es), cut into 6cm lenghts
1 bunch(es), baby variety, cut into thirds
Fresh rice noodles
400 g, pad thai variety
2 tbs, (Indonesian sweet soy sauce)
⅔ cup(s), Thai variety, leaves
1 x 3 second spray(s)
- Lightly spray a wok with oil and heat over medium-high heat. Stir-fry chicken, in batches, for 5 minutes or until browned. Transfer to a plate.
- Reheat wok over medium-high heat. Stir-fry chilli, lemongrass, ginger and garlic for 3 minutes or until softened. Add broccolini and ¼ cup (60ml) water and stir-fry for 2 minutes or until just tender and most of the water has evaporated.
- Return chicken to wok with choy sum, noodles, kecap manis, fish sauce and ½ cup basil and stir-fry for 2-3 minutes or until heated through. Serve topped with remaining basil.