Chicken Thai Noodles

 Tender strips of chicken breast, veggies, and chewy egg noodles tossed in a Thai-inspired stir-fry sauce. Finely minced lemongrass, Thai basil, and fish sauce in this recipe lend a unique fresh flavor to the noodles.

I had this Oriental noodle a couple of years back in a restaurant and was totally hooked to the flavors. We at home are always Lo Mein fans and takeout is a given over the weekends. This quick noodles stir fry with refreshing Thai flavors was a welcoming change that made us all fall in love instantly. It was added to our long list of favorite Thai food Chicken Thai red Curry, Drunken Noodles, Thai Cashew Chicken Stir fry, Thai Chicken Coconut Soup ( Tom Kha), Thai Shrimp Curry.

Minced lemon grass, fresh Thai basil, and fish sauce in the recipe bring out the elemental flavor of Thai cuisine. This might not be an authentic recipe (something Thais make), but all the flavors are just spot on and it tastes really good.

Ingredients

• Noodles – Egg noodles have a chew to it and work well for the recipe. Fresh or dry both will work.
• Chicken– Cut into thin strips against the grain. I have used boneless chicken breast. You can also use chicken thighs. You can substitute chicken with other proteins like shrimp, thinly sliced beef, or tofu.
• Onion and garlic – thinly sliced onion and minced garlic as aromatic.
• Lemon grass, Thai Basil – For the refreshing Thai flavor these two ingredients are a must. Keep in mind that Thai basil is different than Italian Basil.
• Peppers – Assorted color peppers for a vibrant look.
• Soy sauce, Oyster sauce– All-purpose soy sauce.
• Fish sauce– Not pleasant to smell but this is a must for any Thai dish.
• Green onion

Steps to make

Finely minced lemon grass gives the major flavor here. I recommend using fresh one instead of bottled ones for the best flavor. You could either use a micro planner to grate. Otherwise pound with a mortar and mince in fine.