1 pkg Thai Kitchen® Stir-Fry Rice Noodles
1/4 cup (50 ml) dried Thai holy basil, soaked to soften
1 cup (250 mL) fresh Thai holy basil or Thai sweet basil
1/2 to 1 cup (125 - 250 mL) fresh Thai sweet basil
2 to 3 tablespoons (30 - 45 mL) peanut oil
4 to 6 cloves garlic, minced
2 to 3 shallots, thinly sliced or 1/2 cup (125 mL) sliced onion
1 pound (500 g) boneless chicken, cut into bite-size pieces
4 to 8 Thai chiles, minced
2 small kaffir lime leaves, thinly sliced (optional)
1 to 2 teaspoons (5 - 10 mL) sweet black soy sauce
1 to 2 tablespoons (15 - 30 mL) Thai Kitchen® Premium Fish Sauce
Ground white pepper, to taste
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.
CLEAN and wash basil leaves. Fresh basil leaves should be left whole. The flowers may also be used. The dried holy basil will soften when soaked in tap water for 10 minutes.
HEAT oil in large skillet or wok on high heat. Add garlic and shallots; stir fry 30 seconds or until fragrant. Add chicken; stir fry until lightly browned. Add rice noodles, chiles, kaffir lime leaves and dried holy basil leaves; stir fry 1 minute. Add black soy sauce; stir fry 30 seconds. Season to taste with fish sauce. Add fresh basil; stir fry 30 seconds or until the basil is wilted. Season to taste with white pepper.