| Ingredient |
Amount |
Calories |
| Peppers, raw, green, sweet |
120g |
24kcal |
| Chicken broiler, raw, meat only boneless breast |
225g |
270kcal |
| Garlic |
9g |
13kcal |
| Vegetable oil |
30g |
266kcal |
| Basil fresh |
30g |
7kcal |
| Soy sauce made from soy and wheat (shoyu), low sodium |
30g |
17kcal |
| Sauce, oyster, ready-to-serve |
15g |
8kcal |
| Sugars, granulated |
12g |
46kcal |
| Rice noodles, dry |
225g |
819kcal |
| Sauce, fish, ready-to-serve |
15g |
5kcal |
Recipe Instructions:
Ingredients:
• 8 oz wide rice noodles
• 1/2 lb sliced chicken breast or shrimp (or tofu for vegetarian option)
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 bell pepper, sliced
• 1 cup Thai basil leaves
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1/2 teaspoon chili flakes (adjust to taste)
• Lime wedges, for serving
Instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add minced garlic and sliced chicken (or shrimp/tofu). Cook until meat is almost cooked through.
4. Stir in sliced bell pepper and cook for 1-2 minutes until slightly softened.
5. Add soy sauce, oyster sauce, fish sauce, sugar, and chili flakes. Stir well to combine.
6. Add cooked rice noodles to the skillet, tossing to coat in the sauce.
7. Stir in Thai basil leaves and cook for another minute until basil wilts.
8. Serve Drunken Noodles hot, garnished with lime wedges.
