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Coriander and Thai basil chicken with rice noodles Recipes
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Recipe Name : Coriander and Thai basil chicken with rice noodles
Country : United Kingdom
Rating :
Category : Home > Rice > All
Chef : Claire Brookman
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200g dried rice-stick (pad Thai) noodles
1 tablespoon vegetable oil
500g lean chicken mince
3cm piece fresh ginger, finely grated
2 teaspoons Gourmet Garden lemongrass (see note)
1 long red chilli, thinly sliced
2 eschalots, thinly sliced
2 tablespoons lime juice
2 tablespoons fish sauce
1 1/2 teaspoons brown sugar
1/2 cup fresh Thai basil leaves
1/2 cup fresh coriander leaves

Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 8 to 10 minutes or until tender. Using a fork separate noodles. Drain.

Meanwhile, heat a wok over high heat until hot. Add 1 teaspoon oil. Swirl to coat. Add half the chicken. Stir-fry for 1 to 2 minutes or until browned. Transfer to a bowl. Cover to keep warm. Repeat with oil and remaining chicken.

Add remaining oil to wok. Swirl to coat. Add ginger, lemongrass, chilli and eschalot. Stir-fry for 1 minute or until fragrant. Return chicken to wok. Add lime juice, fish sauce and sugar. Stir-fry for 1 to 2 minutes or until heated through. Add basil and coriander. Toss to combine. Divide noodles between bowls. Top with chicken mixture. Serve.

Variation: You could use pork mince instead of chicken mince.

Gourmet Garden lemongrass is the perfect way to brighten stir-fries and curries without chopping or mess.

Spice up your polenta chips by adding 1/2 teaspoon dried chilli flakes with the garlic powder.

You could omit noodles and serve Coriander and Thai basil chicken in iceberg lettuce cups.