Description
A vibrant Thai stir-fry featuring wide rice noodles, tender chicken, and fresh vegetables, perfect for a quick weeknight dinner.
Ingredients
Scale
- 8 oz wide rice noodles
- 1 lb chicken breast, sliced
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 bell pepper, sliced
- 1 carrot, sliced
- 1 cup fresh basil leaves
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 teaspoon chili paste (adjust to taste)
- Lime wedges for serving
Instructions
- Cook the rice noodles according to package instructions, then drain and set aside.
- Heat a large wok or skillet over medium-high heat and add the vegetable oil.
- Add the minced garlic and stir-fry for 30 seconds until fragrant.
- Add the sliced chicken to the wok, stir-frying until cooked through.
- Toss in the bell pepper and carrot, cooking for an additional 2-3 minutes.
- Add the cooked noodles to the pan along with soy sauce, oyster sauce, fish sauce, sugar, and chili paste. Stir to combine all ingredients and heat through.
- Remove from heat and add fresh basil, tossing until wilted.
- Serve hot with lime wedges on the side.
Notes
For people with diabetes, consider using sugar substitutes like Stevia or Monk Fruit.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg