Another updated recipe!!! I’ve just been going through old ones and giving them some love. I think this is by far one of my favorite ones, so I hope you like it as much as I do. Always feel free to share your experiences with the dish in the comments below.
There is something so comforting to me about sitting down with a massive bowl of Thai food. Mostly I just enjoy a big bowl of noodles…but those drenched in Thai spices is even better. I like food that kicks ya in the mouth. The kind that chaps your lips, ya know? So sometimes I go a little overboard with these things, so I try to tone it down on here of course. But if you can’t handle heat, you need to read the recipe and do what works best for you.
This dish has always my go to when visiting a Thai restaurant. So naturally I decided that I should learn how to make it and try to perfect it at home...perfect will probably never happen, but I dig it and I hope you do too!
When you try it out be sure to post a pic to Instagram (or any social media) and tag #feedmewithamanda. I know you’re snapchatting it anyways!
10 oz. of egg noodles
2 tablespoons of olive oil
6 garlic cloves, minced
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 jalapeño, diced
½ lb. of chicken breasts
Salt and pepper
¼ cup of basil leaves
6 Tablespoons of soy sauce
3 Tablespoons of rice vinegar
1.5 Tablespoons of Thai chili paste
1 Tablespoon of brown sugar
1 teaspoon cornstarch
Boil a large pot of water and cook the egg noodles according to the package’s direction.
Heat half of the olive oil in a large pan on medium heat. When hot, add garlic and onions. Allow to cook for about 3 minutes. Toss in the remaining veggies.
While the veggies are cooking, cut up your chicken into strips or chunks. Season these lightly with salt and pepper. Throw your protein in with the veggies. Let the chicken brown.
In a small bowl add together your sauce ingredients and stir until combined.
Once your protein has been cooked completely, add your sauce ingredients. Lower your heat to a simmer and stir. Let the sauce thicken. Turn off heat once the sauce reaches desired thickness.
Drain your noodles and add them to the pot and mix.
Add the basil at the very end since the heat from the dish will cook them.