"This recipe has a lot of great Thai flavor without a lot of added fat and calories. It comes together in a flash - less than 10 minutes - so no one will be 'hangry' during the cooking process. When I make this dish for my wife at home, we also like to throw in any other veggies we have on hand to up the healthy factor." - Chef Jet Tila of Pakpao
- 1 tablespoon mushroom soy sauce (low-sodium)*
- 2 tablespoons sweet soy sauce (low-sodium)*
- 1 tablespoon oyster sauce (low-sodium)*
- 1 1/2 tablespoons fish sauce (low-sodium)*
- 1 tablespoon sugar
- 1 teaspoon Sriracha sauce
- 1 teaspoon garlic, minced
- 6 - 8 Thai basil leaves, chiffonade
- 3 tablespoons canola or peanut oil
- 3 garlic cloves, minced
- 2 eggs
- 1/3 pound chicken breasts, sliced thinly against the grain
- 1/2 medium white onion, sliced
- 3 cups fresh rice noodles, separated
- 1/3 cup grape tomatoes, halved
- 2 Serrano chiles, thinly sliced
- 1/4 cup Chinese rice wine
- 1 cup Thai basil leaves, loosely packed
- Combine all sauce ingredients in a small bowl, set aside.
- Heat oil to medium-high in a medium saute pan, and saute garlic until light brown. Add eggs in and lightly scramble until barely set, which takes no more than a minute.
- Fold in meat and onions, stirring constantly until the meat is half cooked, about 1 to 2 minutes.
- Add fresh rice noodles, sauce, tomatoes, and chiles. Toss to combine for about 3 to 5 minutes, making sure noodles are cooked until edges are slightly crisp.
- De-glaze pan with rice wine, and then add basil and tomatoes. Serve hot.
- *can be found in the Asian section of most grocery stores
- Recipe provided by Pakpao