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Sautéed Thai Noodles

Sautéed Thai Noodles

We enjoy preparing this recipe using a combination of various vegetables, depending on what is available. It’s great with eggplants, bell peppers, tomatoes and snow peas.


  • ½ packet of large rice noodles (125g)
  • 1 de-boned chicken breast 
  • 1 Tbsp Layover in Thailand blend, ground 
  • 4 cups of assorted vegetables 
  • 3 garlic cloves   
  • 2 green onions 
  • ½ inch ginger
  • Thaï chili, to taste  
  • 1 Tbsp light soya sauce 
  • 1 Tbsp fish sauce 
  • 1 Tbsp oyster sauce 
  • 4 Tbsp vegetable oil 
  • 15 Thaï basil leaves or Italian basil
  • Salt to taste
  • Cilantro to taste (opt.)


  1. 1

    Place the rice noodles in a large bowl and cover with hot tap water. Let soak for 20 minutes to rehydrate, then drain and set aside.

  2. 2

    Slice the chicken in strips. Place in a bowl with the spices, mix well then set aside. 

  3. 3

    Meanwhile, wash and cut the vegetables in equal sizes, this makes the cooking more uniform.

  4. 4

    Finely chop the garlic, green onions, ginger and chilies with a knife or a blender. Set aside in a small bowl.

  5. 5

    Mix the three sauces and an equal amount of water in a small bowl and set aside.  

  6. 6

    Keep all the ingredients ready and on hand.

  7. 7

    Heat a wok or a large pan on high heat, pour in half the oil. Add basil leaves, allowing them to crackle for a few seconds then add the marinated chicken. Cook, stirring continuously for 1 to 2 minutes until the chicken is half cooked. Transfer to a bowl.

  8. 8

    Pour the remaining oil and the blend of garlic and onions into the wok. Mix constantly for a few seconds then add the vegetables which require a longer cooking time. Sauté for 2 minutes and gradually add the remaining vegetables. Salt to taste. Incorporate the chicken while the vegetables are still crisp, but almost cooked. Sauté for another minute.

  9. 9

    Add the drained noodles to the wok and mix continuously, using 2 spatulas if necessary, for one minute to soften and cook the noodles.

  10. 10

    Pour in the blend of sauces. Toss well to season uniformly. Transfer to a platter and garnish with cilantro. Serve immediately.