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.)
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.
Slice the chicken in strips. Place in a bowl with the spices, mix well then set aside.
Meanwhile, wash and cut the vegetables in equal sizes, this makes the cooking more uniform.
Finely chop the garlic, green onions, ginger and chilies with a knife or a blender. Set aside in a small bowl.
Mix the three sauces and an equal amount of water in a small bowl and set aside.
Keep all the ingredients ready and on hand.
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.
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.
Add the drained noodles to the wok and mix continuously, using 2 spatulas if necessary, for one minute to soften and cook the noodles.
Pour in the blend of sauces. Toss well to season uniformly. Transfer to a platter and garnish with cilantro. Serve immediately.