Ingredients:
For the Sauce
- 5 tbs oyster sauce
- 5 tbsp soy sauce
- 1/2 tbsp sugar or maple syrup
- 1 tbsp water
For the Stir Fry
- 2-3 tbsp oil
- 4 cloves garlic, minced
- 1 Thai chili (optional)
- 1/2 white onion, sliced
- 2 chicken breasts, thinly sliced
- 2 tsp fish sauce
- 1 cup carrots, shredded
- 1 cup Chinese broccoli
- 3 green onions, cut into sticks
- 1 handful Thai basil
- Thick rice vermicelli noodles (like for pho)
Instructions:
- Boil a pot of water. Remove from heat, add noodles, soak 6 minutes, then drain.
- Heat oil in a large wok or pan over high heat. Add garlic and chili, cook 30 seconds.
- Add onion and chicken, stir-fry until chicken is cooked through.
- Add fish sauce, carrots, Chinese broccoli. Stir-fry 2–3 minutes.
- Add drained noodles and prepared sauce. Toss everything together.
- Finish with green onions and Thai basil. Stir to combine and serve hot.