Directions
- 1Prepare and slice all vegetables. Cut chicken thigh into bite-sized pieces. Separate the stems and leafy parts of the Chinese broccoli.
- 2Use a mortar and pestle to grind red and Thai chillies and garlic into a paste.
- 3Prepare rice noodles by slicing them into thick pieces and separating each sheet.
- 4Combine all sauce ingredients in a bowl.
- 5Heat 3 tbsp of oil in a hot wok until shimmering. Cook chicken thigh, season with salt, and sear for 5-6 minutes before setting aside.
- 6Add more oil to the wok, sauté the chili garlic paste, then add vegetables and Chinese broccoli stems. Sauté for a few minutes, then add back the chicken.
- 7Add rice noodles and sauce, combine thoroughly for a couple of minutes.
- 8Add leafy parts of Chinese broccoli and Thai basil. Sauté until wilted.
Ingredients
- 2 Chinese broccoli
- 0.5 onion
- 0.5 red bell pepper
- 0.5 lbs chicken thigh
- 2 red chillies
- 2 Thai chillies
- 6 cloves garlic
- 1 lbs fresh rice noodles sheet
- 3 tbsp neutral oil
- 1 pinch salt
- 1 handful Thai basil
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp thick dark soy sauce
- 1 tbsp fish sauce
- 1.5 tbsp palm sugar
Equipment
knifecutting boardmortar and pestlewokspatula
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