Thai Basil Chicken

Monday, September 26, 2011

Serves 4


150g cellophane noodles or rice vermicelli
2 tbsp fish sauce
1 tbsp rice wine
5 cloves garlic, crushed
2 tbsp scallions, finely chopped
500g skinless chicken breast fillets, sliced
2 tbsp vegetable oil
1 small red chilli pepper, seeded and chopped
1 red capsicum, seeded and sliced
1 red onion, sliced
2 tbsp soy sauce
1 tbsp water
2 tsp palm sugar or brown sugar
½ cup (15g) freah basil leaves


  • Soak noodles in boiling water for 10 minutes; drain. In bowl, combine fish sauce, rice wine, 2 cloves garlic and scallions. Add chicken and stir to coat with marinade. Cover and allow to marinate in refrigerator for 1 hour. Drain.
  • In wok or frying pan over medium-high heat, warm oil. Add remaining 3 cloves garlic and chilli pepper. Cook until aromatic, about 1 minute. Add chicken and cook until tender, 4-5 minutes. Reduce heat to medium and stir in capsicum, onion, noodles, soy sauce, water and sugar. Cook, stirring occasionally, until noodles are heated through, about 2 minutes. Remove from heat and stir in basil.
  • Spoon into individual bowls and serve immediately.

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