Ingredients
Basil Chicken
Pad Thai
Pad Thai Sauce
Vegetable Stir Fry
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- Whisk vegetable broth, soy sauce, white sugar, and brown sugar together in a bowl until all ingredients are thoroughly incorporated.
- Heat large skillet over medium-high heat. Drizzle in oil. Add chicken, seasoned with salt and pepper, and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots and garlic. Continue cooking on until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
- Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat. Stir in basil. Cook and stir until basil is wilted, about 20 seconds.
- Place all the rice noodles in a large bowl. Pour hot water to cover and set aside for 20 minutes. Drain the noodles-return to the same bowl and set aside. (The noodles will still be somewhat firm but flexible– they will soften up in the skillet).
- In a small bowl. Combine all ingredients and mix well.
- In a large skillet, heat oil on medium heat. Add shallot and garlic stirring until fragrant. Combine the remaining vegetables quickly stirring. Add in whisked egg, salt and black pepper stirring constantly to scramble. Add the drained noodles and stir constantly, flipping the noodles continuously for 1 minute. Add the sauce mixture to coat evenly. If noodles are not quite soft, add a bit of water a little at a time until they soften up.
- Add pad thai and top with chicken. Garnish with sliced green onion. Enjoy!