A delicious, vibrant dish of rice noodles tossed with spicy Thai sauce, vegetables, and fresh herbs, offering a perfect balance of heat and flavor.
Prepare the rice noodles according to the package instructions until al dente. Rinse under cold water and drain well to prevent sticking.
Thinly slice the chicken breast into strips. Set aside.
Slice the red bell pepper and carrot into thin strips. Mince the garlic and ginger, and finely chop the red chili.
In a small bowl, mix together soy sauce, fish sauce, lime juice, and brown sugar to create the sauce.
Heat 2 tablespoons of vegetable oil in a large frying pan or wok over medium-high heat. Add the chicken strips and cook until lightly browned and cooked through, about 4-5 minutes. Remove from the pan and set aside.
In the same pan, add minced garlic, ginger, and red chili. Stir fry for about 30 seconds until fragrant.
Add sliced bell pepper, carrot, and baby spinach to the pan. Stir fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken and drained noodles to the pan. Pour in the prepared sauce and toss everything together to coat well and heat through, about 2 minutes.
Turn off the heat and sprinkle with sesame oil. Garnish with peanuts, fresh cilantro, and basil before serving.
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