The Thai noodle stir fry recipe is a fragrant and colorful stir-fry with the flavors of Thailand.
Ingredients:
6oz (75g) cellophane (mung bean) noodles
3 tbsp peanut or vegetable oil
3 skinless and boneless chicken breasts,
cut into thin strips
1 onion, sliced
4oz (115g) shiitake mushrooms, sliced
1 red bell pepper, seeded and sliced
1 lemongrass stalk, peeled and bottom part minced
1 tsp peeled and finely grated fresh ginger
1 fresh hot Thai red chili, seeded and minced
1 head of bok choy, shredded
2 tbsp soy sauce
1 tbsp Asian fish sauce
1 tsp sweet chili sauce
meThod
1 Soak the noodles in a bowl of very hot water about 10 minutes, until softened. Drain well and rinse under cold running water. Cut into manageable lengths with kitchen scissors.
2 Heat 2 tbsp of the oil in a wok over high heat. Add the chicken and stir-fry about 3 minutes, or until lightly browned. Transfer to a plate.
3 Reduce the heat to medium and add the remaining 1 tbsp oil. Add the onion and stir-fry for 2 minutes. Add the mushrooms, bell pepper, lemongrass, ginger, and chili, and stir-fry about 2 minutes, or until the bell pepper softens.
4 Add the bok choy and stir-fry for about 2 minutes, or until wilted. Return the chicken to the pan and add the noodles.
5 Pour in the soy sauce, fish sauce, and sweet chili sauce, and toss everything together over the heat for 2–3 minutes, or until piping hot. Serve hot.
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| Thai noodle stir fry recipe |
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