Takeout Thai Noodles

• servings: 6 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

250g wide rice noodles or egg noodles

1/3 cup soy sauce

3 tablespoons oyster sauce (optional)

1 tablespoon Thai fish sauce

2 teaspoons honey or maple syrup

2 tablespoons sesame oil or extra virgin olive oil

250g boneless chicken breast, cut into strips (optional)

2 shallots, thinly sliced

3 cloves garlic, minced or grated

1-2 red jalapeño peppers, seeded and chopped

4 green onions, chopped

1 medium zucchini, cut into ribbons or chopped

1 red bell pepper, thinly sliced

2 carrots, cut into ribbons or chopped

1 cup fresh Thai basil or regular basil, roughly chopped

Directions

1. Cook the noodles according to package directions. Drain.

2. Combine the soy sauce, oyster sauce, fish sauce, honey, and 1/3 cup water in a bowl.

3. Heat the oil in a large skillet over medium heat. When the oil shimmers, add the chicken, if using. Season with black pepper and brown all over. Add the shallots, garlic, jalapeño peppers, and green onions. Cook another 2-3 minutes, until the shallots are soft and the garlic is fragrant. Add the zucchini and bell peppers, cook another 5 minutes, until the vegetables have softened. Pour in the sauce and bring to a boil over medium-high heat and cook until the sauce coats the chicken, about 5 minutes.

4. Stir in the noodles, carrots, and basil. Toss to combine, cooking another 3-5 minutes until the sauce coats the noodles. Serve the noodles warm, topped with additional basil. Enjoy!

Nutrition

• Calories: 426 kcal