Spicy Chili Crisp Thai Basil Wide Rice Noodles with Chicken

Pad kee mao inspired this combination of wide rice noodles and aromatic basil. This BLACKLAND version uses Thai sweet basil and a finishing layer of Spicy Chili Crisp, giving it a different character from the holy-basil and fresh-chile preparation. Small batches make the method practical on a home stove and help the noodles pick up a few browned edges.

Makes 2 generous main servings. Cook one serving at a time in a 12-inch heavy skillet or a 14-inch wok so the noodle ribbons can heat without being crushed.

Allow about 40 minutes using ready-cooked fresh wide rice noodles: 20 minutes to slice, measure and separate the noodles, then about 20 minutes for vegetables and two stir-fry batches. Chilled noodles may need extra gentle warming according to their package. Dried noodles require separate package-directed soaking or cooking and may take longer.

Ingredients

• 1 pound (450 g) ready-cooked fresh wide rice noodles, about 3/4 to 1 inch wide
• 10 ounces (285 g) boneless, skinless chicken thighs, cut across the grain into 1/4-inch-thick strips
• 4 ounces (115 g) trimmed green beans, cut into 1-inch lengths
• 1 small red bell pepper (about 125 g trimmed), cut into thin strips
• 3 garlic cloves, finely chopped
• 1 packed cup Thai sweet basil leaves (about 20 g), washed and dried
• 2 teaspoons low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon fish sauce
• 1 teaspoon granulated sugar
• 3 tablespoons water, divided, plus up to 2 tablespoons if needed during tossing
• 2 tablespoons neutral oil, divided
• 2 tablespoons BLACKLAND Spicy Chili Crisp

Instructions

1. Separate the fresh rice noodles gently into loose ribbons. If refrigerated noodles are stiff, warm briefly according to the package just until pliable, then separate without pulling hard; these are already cooked and do not need boiling. Set two plates nearby for the finished servings. Keep the raw chicken separate from the vegetables and use clean utensils after handling it.
2. Mix soy sauce, oyster sauce, fish sauce, sugar and 2 tablespoons water. Divide the noodles, chicken, garlic and basil into two equal portions. Keep the chili crisp out of the cooking sauce.
3. Heat a 12-inch heavy skillet or 14-inch wok over medium-high heat. Add 2 teaspoons oil, then the green beans and red pepper. Spread out and leave undisturbed for about 1 minute for a little browning, then stir-fry 3 to 4 minutes. Add the remaining 1 tablespoon water and cook until the beans are crisp-tender and the pan is dry, about 1 minute. Transfer to a clean bowl and divide in half.
4. Return the pan to medium-high heat and add 2 teaspoons oil. Spread in half the chicken and cook about 3 to 4 minutes, turning, until the thickest pieces reach 165°F (74°C) on a thin-tip thermometer. Stir in half the garlic for about 20 seconds, keeping it moving so it does not scorch. Return half the cooked vegetables to the pan.
5. Add half the noodles and half the mixed sauce. Fold gently with a broad spatula rather than pulling with tongs. Spread the noodles briefly against the pan for 20 to 30 seconds, then lift and fold for another minute or two, until hot and glossy with a few lightly browned edges. If the pan dries before the noodles loosen, add some of the extra water 1 tablespoon at a time. Avoid repeated stirring that tears the ribbons.
6. Remove from heat and fold in half the basil until just wilted. Stir the chili crisp in its jar, then fold 1 tablespoon into this serving and transfer to a plate. Repeat the chicken, garlic, vegetable, noodle and sauce sequence using the remaining 2 teaspoons oil and remaining portions. Finish the second batch with the remaining basil and tablespoon of crisp. Serve each batch promptly.

Serving Suggestions

• Serve the noodles as two complete meals, giving each plate an even share of chicken and vegetables.
• Set out chopsticks or a fork and spoon; the wide ribbons are easier to lift gently than to twirl.

Optional Variations

• If using dried extra-wide rice noodles, start with 7 ounces (200 g) dry noodles. Prepare for stir-frying according to their package, rinse if directed and drain thoroughly. Their hydration and cooking time are additional to the fresh-noodle estimate.
• Holy basil gives a more peppery aroma than Thai sweet basil. Either can be used, but this remains a BLACKLAND adaptation with chili crisp added after cooking.

Storage & Make-Ahead

Rice noodles and basil have their best texture immediately. Refrigerate leftovers in a shallow covered container at 40°F (4°C) or below within 2 hours, or 1 hour above 90°F (32°C), and use within 3 days.

Reheat gently in a covered skillet with 1 tablespoon water per portion, folding carefully until the chicken and noodles reach 165°F (74°C). The ribbons will soften and may break. Freezing is not recommended for texture.

Contains fish and shellfish from fish sauce and oyster sauce, and commonly wheat and soy from the sauces. Rice noodles alone do not make this dish gluten-free. Check the complete noodle, sauce and chili-crisp labels and any cross-contact statements.

BLACKLAND Spicy Chili Crisp supplies the principal chile flavor here: 1 tablespoon per serving, added off heat to protect its aromatic solids. The product is rated 4/5 and the finished recipe is estimated hot; no additional fresh chile or competing chile sauce is required.

More from the BLACKLAND kitchen: Spicy Chili Crisp Corn and Chicken Rice Bowls or Chili Crisp Blistered Green Beans.