TOTAL TIME: 15 min
1 pkg (14oz) dry rice noodles (bahn pho)
2 cloves garlic
2 Thai chilies, finely diced
4 boneless, skinless chicken breasts, sliced thin against the grain
1 sweet red pepper, sliced into strips
1 yellow onion, sliced into strips
1/2 c. Thai black superior soy sauce (get the real stuff here, using thin soy sauce won’t give you the rich flavor that makes this dish so good!)
1/4 c. fish sauce
1/4 c. oyster sauce
1 c. fresh holy basil (or Thai basil), chopped
1 c. fresh mint, chopped
Cook rice noodles, drain. In a large sauté pan, cook garlic & chilies in sesame oil (feel free to substitute your favorite oil here, if you don’t have sesame on hand) over medium heat until soft and fragrant, but not brown. Add chicken, onion, and red pepper. Sauté until veggies soften and chicken is cooked through. Mix soy sauce, fish sauce and oyster sauce in a small bowl, set aside. Add drained noodles to chicken and toss well. Top w/ sauce and toss again, over heat, about 1 min. Add basil and mint. Serve immediately.
Perfect Pairs: sip a chilled crisp white like Pinot Gris or Savignon Blanc, or try an aromatic white with a touch of sweetness, like Riesling.