Drunken Chicken Noodles

Cooking Time: 45 Recipes Makes: 3 Calories: 454 Carbs: 56.3 Fat: 15.2 Protein: 23.1 Ingredients 7oz/200g pad thai noodles, dried - you can use any flat noodle you like Stir Fry 200g/10oz chicken thigh fillet, cut into bite size pieces (2 small or 1½ normal size fillets) 1 cup basil leaves (packed) 2 shallot/scallion stems, cut into pieces 3 large cloves of garlic, minced 1½ Chili Pepper 2 tbsp oil (peanut, vegetable or canola) Sauce 3 tbsp oyster sauce 3 tbsp soy sauce 2 tbsp water Directions 1. Pour boiling water over noodles in a large bowl (or pot) and set aside for 5 minutes (or as per packet instructions), and drain when ready. 2. Put Sauce ingredients in a small bowl and mix to combine. 3. Heat oil in wok or pan over high heat. 4. Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough! 5. Add chicken and fry until cooked, around 2 minutes. 6. Add the shallots/scallions and about 1 tbsp of the sauce and stir fry for 30 seconds, just to coat the chicken. 7. Add the noodles and sauce and cook for 1 minute until the water evaporates and the sauce has coated the noodles. 8. If your noodles absorbs all the sauce liquid very quickly, this is probably because your noodles were a bit underdone. If this occurs, just add a splash of water (preferably hot) and this not only helps finish cooking the noodles but also revitalises the sauce. 9. Remove from heat and immediately add basil leaves, stir until just wilted, then serve immediately.

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