Rice Noodles Stir-Fried with Chicken, Fresh Chili, Garlic and Basil
(guay tiaw pad kee mao gai)
2 tab1espoons sugar
1 tab1espoon fish sauce (Aisle 13)
1 tab1espoon catsup
2 ta11espoons oyster sauce (Aisle 10)
1/2 tablespoon white vinegar
2 tab1espoons Sriracha chili sauce (Aisle 12)
1 teaspoon paprika
3 tablespoons cooking oil
1-2 tablespoons minced serranos or jalapenos, or to taste
1 tablespoon minced garlic
1/2 pound chicken breast, sliced
1 pound fresh rice noodles (Aisle 16 cooler)
1/4 cup Thai holy basil leaves or Thai sweet basil leaves
deep-fried Thai basil leaves, for garnish
Combine sugar, fish sauce, catsup, oyster sauce, white vinegar, Sri racha chili sauce (or pickled ground chili) and paprika in a small bowl.
Heat oil in a wok or large, deep skillet (preferably nonstick) over medium-high heat. When the oil is very hot, add minced pepper and garlic. Stir-fry about 30 seconds.
Add chicken, stirring until the meat is cooked. Add rice noodles and toss them in the oil to prevent them from sticking to the wok. Add a little more oil if needed.
Add the sauce and continue stirring until the noodles absorb all the sauce and
become a little dry.
Add Thai basil leaves, toss a few more times and remove from the heat.
Transfer the noodles to a serving plate, garnish with fried Thai basil leaves.
Note: You may substitute pork, beef or prawns for the chicken in this dish, which, along with pad Thai, is another popular noodle specialty at Thai restaurants outside of Thailand. If you can’t find rice noodles, just use spaghetti or any kind of pasta, which makes a delicious noodle dish, as well.