80 ml (1/3 cup)vegetable oil2skinless chicken breast fillets, thinly sliced2long red chillies, thinly sliced4garlic cloves, crushed2 cups (firmly packed)Thai basil1 kgfresh wide, flat rice noodles (see note)100 mlfish sauce, or to taste2 tbspsweet soy sauce, or to taste1 tbspcaster sugar, or to tasteTo serve:lime wedges and roasted dried chilli flakes
Heat half the oil in a wok until smoking, add half the chicken and stir-fry until almost cooked (2-3 minutes). Remove chicken with a slotted spoon, set aside, repeat with remaining oil and chicken. Return all chicken to wok, add chilli, stir-fry for 1 minute, add garlic and stir-fry for another minute. Add remaining ingredients and 1½ tsp freshly ground black pepper and toss until basil wilts. Serve hot with lime wedges and chilli flakes.
Note Fresh rice noodles are available from Asian grocers and can be stored at room temperature for a day or two (refrigerating them alters their texture).
This recipe is from the October 2012 issue of Australian Gourmet Traveller.