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Coriander and Thai basil chicken with rice noodles
Coriander and Thai basil chicken with rice noodles
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Enhance dishes with healthy herbs for maximum flavor and minimal calories. This tasty main course is packed with flavor, not calories!
Ingredients:
  • 200g dried rice-stick (pad Thai) noodles
  • 18.40 gm vegetable oil
  • 500g lean chicken mince
  • 3cm piece fresh ginger, finely grated
  • 2 tsp lemongrass (see note)
  • 1 long red chilli, thinly sliced
  • 2 eschalots, thinly sliced
  • 42.00 gm lime juice
  • 48.80 gm fish sauce
  • 6.00 gm brown sugar
  • 125.00 ml fresh Thai basil leaves
  • 125.00 ml fresh coriander leaves
Instructions:
  • Place the noodles in a large heatproof bowl and cover them with boiling water. Let them stand for 8 to 10 minutes until tender. Using a fork, separate the noodles, then drain them.
  • Heat a wok over high heat until smoking. Add 1 teaspoon of oil and swirl to coat the pan. Cook half of the chicken until browned, about 1 to 2 minutes. Transfer to a bowl and cover to keep warm. Repeat with the remaining chicken using oil.
  • Pour the rest of the oil into the wok and swirl it around to coat the wok. Add the ginger, lemongrass, chili, and shallot. Stir-fry for 1 minute until fragrant. Put the chicken back in the wok. Pour in the lime juice, fish sauce, and sugar. Stir-fry for 1 to 2 minutes until heated through. Toss in the basil and coriander and mix well. Serve by dividing the noodles into bowls and topping them with the chicken mixture. Enjoy your meal!

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