This Thai-inspired dish uses wide rice noodles stir-fried with chicken, basil, and vegetables in a bold, spicy sauce. Fragrant, fiery, and deeply satisfying. Everyone can make this at home.

This vibrant meal features finely chopped chicken stir-fried with garlic, Thai chilies, and crisp green beans in a savory sauce. Fragrant Thai basil leaves are added at the end for a signature ...

Stir fry is a great way to use any leftover proteins, veggies and starches. Use rice or noodles as a base, or just veggies and protein for a lighter dish. Eat this with chopsticks to feel 10 times ...

Stir fry is a great way to use any leftover proteins, veggies and starches. Use rice or noodles as a base, or just veggies and protein for a lighter dish. Eat this with chopsticks to feel 10 times ...

2) Cook chicken: Add ground chicken, breaking it apart, and cook until browned. 3) Add vegetables and sauce: Stir in red bell pepper, soy sauce, fish sauce, oyster sauce, brown sugar, and red ...

Essential ingredients include oyster sauce and soy sauce, which can be found in Asian stores or supermarket Asian sections. Coconut oil is preferred for frying, but any vegetable oil will suffice.

In a medium bowl, stir together the chicken, soy sauce, 1 tablespoon of the fish sauce and ½ teaspoon white pepper. Let sit for 15 minutes, then drain and pat dry with paper towels.

Meanwhile, make a sauce from tamarind paste, easily found these days. The paste, made from the pulp of the tamarind pod, is very sour, but more complex than citrus.

Stir fry is a great way to use any leftover proteins, veggies and starches. Use rice or noodles as a base, or just veggies and protein for a lighter dish. Eat this with chopsticks to feel 10 times ...

Stir fry is a great way to use any leftover proteins, veggies and starches. Use rice or noodles as a base, or just veggies and protein for a lighter dish. Eat this with chopsticks to feel 10 times ...