Thai drunken noodles

 From Fit Foodie Lulu (On Insta)

The recipe called for Chinese broccoli and we didn't have that.  We used spinach to mimic the leafy parts and some broccoli stems chopped up, for the stalks.  Really really great combo.  We needed more stems in fact.

For the chicken 

4 boneless, skinless chicken thighs, diced into bite sizes

Mix with 1 tbs oyster sauce and 

2 tbs light soy sauce

Set in the fridge while you prep your veggies

For the noodles

soak the 300 g of rice noodles in boiling water, this will take 20-25 minutes depending on long wide the noodles are.  

Drain and set aside

For the veggies

mince as much garlic as your heart wants

minced large shallot

minced hot chile if you want

1 red bell pepper cut into matchsticks

2 large carrots, cut into matchsticks

broccoli stems, sliced 

fresh spinach, as much as you like though it will wilt down a lot

3 scallions, sliced

handful of Thai basil, torn

For the sauce 

2 1/2 tbs oyster sauce

1 1/2 tbs dark soy sauce

1 1/2 tbs light soy sauce

1 tbs fish sauce

sweetener (coconut sugar, sugar, or agave)

1 tbs siracha

2 tbs water

Mix together in a ramekin 

Cook the chicken until done and brown in places (don't move it around too much)

Remove from the pan

Heat the pan with 1 tbs of oil and stir fry the garlic, shallot, and chile just until fragrant

Add in the red bell pepper, carrot, and broccoli stems and cook until a little brown

Add in the spinach and cook until wilted

Remove the veggies from the pan

Turn up the heat to medium high and add in the noodles

Gently break up the noodles and cook about 30 seconds

Add the sauce and stir to coat

Add the chicken and the veggies back in 

Add the scallions and basil and cook until they wilt

Serve!