Ingredients
Scale
- 1 pound wide rice noodles
- 1 pound chicken breast, sliced thinly
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 1/4 cup Thai basil leaves
- 3 tablespoons soy sauce
Instructions
- Step 1: Cook the rice noodles according to package directions. Drain and set aside.
- Step 2: In a wok or large skillet, heat oil over medium-high heat. Add the chicken and cook until browned. Add the garlic and onion and cook for 1 minute.
- Step 3: Add the bell peppers and cook until slightly softened.
- Step 4: Add the cooked noodles and soy sauce. Stir-fry until well combined and heated through.
- Step 5: Stir in the Thai basil. Serve immediately.
Notes
- Leftovers are best enjoyed within 2 days; store in an airtight container in the fridge.
- Reheat noodles in a skillet with a splash of water to prevent sticking.
- Garnish with chopped peanuts and a squeeze of lime for added flavor and texture.
- Don't overcrowd the wok; cook the chicken in batches for better browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American