Sort ingredients
pwandrey
QR Code
Listen
Pdf
In a small bowl, combine noodle sauce ingredients until sugar is dissolved and set aside.
In a mortar and pestle or food processor, grind or pulse garlic and chopped red chili into a chunky wet paste and set aside. Avoid inhaling the chili paste if possible.
Microwave fresh rice noodles at 60 second intervals for 2-3 minutes until warm and pliable enough to separate. If you're using rice noodle sheets, slice them into 1-inch wide noodles. If you're using rice noodle rolls, split them down the middle with a knife or with your hands.
Heat 1 tbsp vegetable oil in a large wok or large pan on medium-high heat. Fry sliced chicken thighs until cooked and remove from the pan. Don't over cook them.
Lower to medium heat, sauté chili garlic paste and carrots 20-30 seconds. Move to the side of the pan.
Raise to medium-high heat, pour in remaining vegetable oil into empty space of pan. Gently toss in rice noodles and noodle sauce until combined. Allow noodles to sit in the pan for 30-45 seconds or more without movement so they can char for extra flavor.
Toss in Chinese broccoli and gently toss with noodles. Cook until the greens have softened. Then toss in cooked chicken and holy basil. Remove off heat and enjoy!