Ingredients
8ozuncooked rice noodles
2tbspoil,divided
1lbchicken breasts,boneless skinless, cut into bite-sized pieces
3scallions,chopped with white and dark green parts divided
2cupsbroccoli florets,or other veggies
1red bell pepper,cored and diced
4clovesgarlic,minced
1½cupsfresh Thai basil leaves,tightly-packed
fresh lime wedges
Thai bird chiles,sliced
chopped peanuts
fried garlic
3tbsplow-sodium soy sauce
2tbspoyster sauce
2tbspfish sauce
1tbspsweet dark soy sauce
1tbspchili garlic sauce
Preparation
Whisk the sauce ingredients together in a small bowl or measuring cup until combined.
Cook the noodles according to package instructions until they are al dente. Drain and rinse with cool water until the noodles are no longer hot, and set aside until ready to use.
Heat 1 tablespoon oil in a large sauté pan or wok over medium-high heat. Season the chicken with a generous pinch of salt and pepper.
Add the chicken to the oil and sauté for 3 to 4 minutes, stirring only occasionally, until it is cooked through. Transfer the cooked chicken to a separate (clean) plate, and return the pan to the heat.
Add the remaining 1 tablespoon oil to the pan. Add the white parts of the green onions and the bell pepper to the pan and sauté for 2 minutes, stirring occasionally.
Add the broccoli and garlic and sauté for 2 more minutes, stirring occasionally, until the veggies reach desired level of tenderness.
Immediately add the cooked noodles, sauce, chicken, Thai basil, and the green parts of the scallions to the pan. Give everything a good toss for 1 to 2 minutes until all ingredients are evenly coated with the sauce.
Remove pan from the heat and serve immediately, garnished with any desired toppings.
