Wok or skillet
Large pot
Sieve or colander
- 8 ounces rice noodles
- 1 tablespoon neutral oil
- 1 pound ground or thinly sliced chicken
- 2 shallots peeled and diced
- 6 cloves garlic peeled and minced
- 1–4 Thai chili peppers minced, more or fewer depending on heat tolerance or use crushed red pepper
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil
- ¼ cup water plus more if needed
- .2 ounces Thai basil leaves stem discarded
- A few additional Thai basil leaves optional, for serving
- Lime wedges for serving
- Salt and pepper to taste
Prepare the rice noodles:
Cook the chicken:
Heat the oil in a wok or large skillet over high heat. Once hot, add the chicken and cook, stirring regularly, for 7–8 minutes until mostly cooked through—season with salt and pepper.
Prepare the sauce:
Whisk together the soy sauce, fish sauce, brown sugar, sesame oil, and water in a bowl. Set aside.
Finish the Thai basil chicken:
Calories: 266kcal | Carbohydrates: 22g | Protein: 13g | Fat: 14g | Sodium: 1513mg | Fiber: 1g | Sugar: 4g | Vitamin C: 3mg