Name: Chicken, noodle and makrut lime stir-fry
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram chicken thigh fillets, sliced thinly; 1/4 cup (60ml) vegetable oil; 2 fresh small thai red chillies, sliced thinly; 2 clove garlic, crushed; 4 centimetre piece fresh ginger (20g), grated; 8 green onions, sliced thickly; 1/2 cup (125ml) chicken stock; 2 tablespoon lime juice; 1/4 cup (60ml) oyster sauce; 2 tablespoon caster sugar; 5 fresh makrut leaves, shredded; 500 gram fresh wide rice noodles; 1 cup loosely packed thai basil leaves; 250 gram bean sprouts; 1/4 cup (25g) fried shallots

Ingredients

500 gram chicken thigh fillets, sliced thinly

1/4 cup (60ml) vegetable oil

2 fresh small thai red chillies, sliced thinly

2 clove garlic, crushed

4 centimetre piece fresh ginger (20g), grated

8 green onions, sliced thickly

1/2 cup (125ml) chicken stock

2 tablespoon lime juice

1/4 cup (60ml) oyster sauce

2 tablespoon caster sugar

5 fresh makrut leaves, shredded

500 gram fresh wide rice noodles

1 cup loosely packed thai basil leaves

250 gram bean sprouts

1/4 cup (25g) fried shallots

Method

Heat half of the oil in wok; stir-fry chicken, in batches, until lightly browned.

Heat remaining oil in wok; add chilli, garlic, ginger and green onions; stir-fry until fragrant. Add stock, juice, oyster sauce, sugar, lime leaves and noodles; bring to a boil.

Return chicken to wok with basil and bean sprouts; stir-fry until hot. Serve sprinkled with fried shallots.

Women's Weekly Food

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Ingredients

Method

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