10 min
PREP TIME
10 min
COOK TIME
436
CALORIES
11
INGREDIENTS
4
Servings
Ingredients
Preparation
Related Recipes
Reviews
INGREDIENTS
- 1/2 pkg (99 g) Stir-Fry Rice Noodles
- 3 tbsps (45 ml) vegetable oil
- 1/4 cup (50 ml) julienned carrots
- 2 cloves garlic, minced
- 1 green onion, thinly sliced
- 3 tbsps (45 ml) Fish Sauce
- 2 tbsps (30 ml) sugar
- 1 small Thai chile, minced
- Ground Black Pepper to taste
- 2 cups (500 ml) shredded cooked chicken
- 1/4 cup (50 ml) chopped fresh Thai basil
What you'll need
Preparation
- 1 Bring large pot of water to boil. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside.
- 2 Heat oil in large skillet or wok on medium-high heat. Add carrots, garlic and green onion; stir fry 30 seconds. Add rice noodles; stir fry 1 minute. Add fish sauce, sugar, chili and black pepper; stir fry 1 minute.
- 3 Stir in chicken and basil until well mixed. Serve immediately.
- 4 Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian markets. If unavailable, substitute Italian basil.
NUTRITION INFORMATION
(per Serving)
Roasted Garlic and Red Pepper Chicken Bolognese Sauce
![Roasted Garlic and Red Pepper Chicken Bolognese Sauce]( "roasted_garlic_and_red_pepper_chicken_bolognese_sauce_2000x1125_jpg")
Roasted Garlic and Red Pepper Chicken Bolognese Sauce
