Drunken Noodles

Poultry, Thai

Prep Time: 10 minutes Cook Time: 10 minutes Servings: Servings 4 people Source:

Ingredients

8 oz dry rice stick noodles (20 oz. fresh rice noodles)

1 tablespoon vegetable oil

3 cloves garlic, minced

1 jalapeno or green chili, sliced

8 oz ground chicken

2 oz red bell pepper, seeded and sliced

1 small tomato, cut into wedges

2 oz Thai basil or lemon basil, leaves only


Sauce:

2 tablespoons oyster sauce

2 tablespoon Thai sweet soy sauce

1 tablespoon fish sauce

1 tablespoon sugar

2 tablespoons water

Directions

Cook the rice stick noodles according to the package instructions. Drain in a colander. Set aside. If you use fresh rice noodles, loosen the noodles by hand, making sure they don't stick or clump together.

Mix all the ingredients of the Sauce together. Stir to combine well. Set aside.

Heat oil in a wok over high heat. Add garlic, jalapeno and stir fry until aromatic. Add ground chicken and continue stirring until the chicken changes color.

Add the rice noodles, stir to combine well with the ground chicken.

Add the sauce, stir to combine well with the ingredients in the wok.

Add the red bell pepper, stir, and then add the basil leaves and tomato wedges. Stir quickly, turn off the heat and serve immediately.

Nutrition

Calories 388 kcal
Saturated Fat 4g
Cholesterol 49mg
Sodium 939mg
Potassium 480mg
Carbohydrates 64g
Fiber 2g
Protein 13g
Vitamin C 27mg
Calcium 49mg
Iron 1mg