Informations supplémentaires
30 min.
|
521 kcal
|
easy
|
|
1. Setup
Caution spicy pepper! If you have sensitive skin, use gloves to handle the ingredient. Remove the seeds for a milder taste. Chop the garlic, the green onions and the chili peppers. Separate the basil leaves from the stems. Cut the lime into wedges. Cut the pepper into sticks. Slice the shallot.
2. Cook the noodles
Bring a pot of water to a boil. Add the rice noodles and cook for 3-4 minutes. Drain, rinse with cold water and set aside.
3. Cook the vegetables and the chicken
In a skillet over medium-high heat, add a drizzle of olive oil. Add the shallots and cook for 2-3 minutes. Add the peppers and cook for another 1-2 minutes. Add the ground chicken, break into pieces and cook for 5-6 minutes.
4. Make the sauce
In a bowl, combine the oyster sauce, the soy sauce, the garlic, the juice of half a lime, the chili peppers to taste (caution! spicy) , 1 tbsp of sugar and 1 2P | 2 3P tbsp of water.
5. Assemble
Add the noodles, the sauce and half of the basil leaves to the pan with the chicken and vegetables. Mix well.
6. Plate your dish
Serve the thai noodles and garnish with the rst of the basil leaves and the green onions. Add lime juice, to taste. Bon appétit!
140 g Rice Noodles
280 g Ground chicken
1 unit Red Bell Pepper(s)
1 unit Shallot
30 ml Oyster Sauce
30 ml Soy Sauce
1 unit Basil
1 unit Fresh Chili Pepper
1 unit Garlic Clove(s)
2 unit Green Onion(s)
1 unit Lime
What you need
Pot, strainer, pot, bowl.
521 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
76g
25%
fat
11g
17%
cholesterol
108mg
36%
fiber
3g
12%
protein
29g
saturated
3g
15%
sodium
1153mg
48%
sugar
12g
trans
0g