These rice noodles come together faster than your favorite Thai place can deliver, guaranteed. They're equally good with tofu, beef, or shrimp in place of the chicken.
Recipe information
Yield
2 Servings
Ingredients
2
1
1
1
10
2
1
1
1
1
1
1
1
Need to make a substitution?
Preparation
Ingredient Info
Step 1
Chili-garlic sauce is available at Asian markets and in the Asian foods section of some supermarkets.
Instructions
Step 2
Stir oyster sauce, chili-garlic sauce, soy sauce, and sugar in a small bowl to com-bine; set sauce aside.
Step 3
Cook noodles according to package directions. Drain, run under cold water to cool, and set aside.
Step 4
Heat oil in a large wok or skillet over medium-high heat; add garlic and cook, stirring often, until golden brown, about 1 minute. Add chicken and cook, tossing often, until cooked through, 3-4 minutes.
Step 5
Add pepper, onion, tomatoes, and 2 tablespoons reserved sauce to pan and toss to combine. Add noodles, egg, and remaining 2 tablespoons sauce and toss to combine. Add basil leaves and cook, tossing constantly, until noodles and vegetables are completely coated with sauce and heated through, about 2 minutes more.