Ingredients
- 200g dried wide rice noodles
- For the sauce:
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1 tsp fish sauce
- 2 tsp brown sugar
- 2 x chicken breasts
- ½ tbsp cornflour
- Sea salt
- Black pepper
- 2 tbsp vegetable oil
- 1 head of bok choi, leaves separated and halved
- 1 red pepper, chopped into bite-size pieces
- 150g broccoli florets
- 2 cloves garlic, sliced
- 1 red chilli, sliced, plus extra for garnish
- 1 tbsp peanut rayu
- 1 tbsp toasted peanuts, chopped
- Handful fresh Thai basil leaves
- Start by rehydrating the rice noodles. Place in a heatproof bowl and add freshly boiled water from the kettle. Cover and leave to sit for five to 10 minutes (or per packet instructions), then rinse with cold water, strain and set aside.
- Place the oyster sauce, soy sauce, fish sauce and sugar in a small bowl and stir to combine.
- Thinly slice the chicken breasts and place in a bowl. Add the cornflour and season with salt and pepper, then stir to coat the chicken evenly.
- Place a non-stick frying pan or wok on a high heat and add 1 tbsp of oil. Add the dusted chicken breast slices and cook over a high heat for three to four minutes until golden brown all over and cooked through, then remove from the pan and place on a plate.
- Place the same pan or wok back on the heat and add some more oil. Add the garlic and chilli and fry for one minute, then add the chopped bok choi, broccoli and red peppers and fry for two minutes until charring. Then, add the chicken back into the pan along with the sauce and strained noodles. Cook for one minute, while stirring occasionally, to heat and evenly coat everything with the sauce, then stir through the peanut rayu and remove from the heat.
- Use tongs to place the noodles on to serving plates. Garnish with chopped toasted peanuts, more red chilli and some Thai basil leaves.
