Ingredients
10 ricepaper
3 tbsp oil
1 litre water
1 chicken breast
1 shallot
6 cloves garlic
1 red chili pepper
1 green chili pepper
1 tbsp light soy
1 tbsp dark soy
1 tbsp fish sauce
2 tbsp oyster sauce
1 cup Thai basil
Directions
Step 1
In a bowl add water and oil and stir to mix then soak rice-paper for 5 minutes . Remove the rice paper carefully squeezing out the excess water and roll them and slice into noodle size pieces
10 ricepaper
3 tbsp oil
1 litre water
Step 2
Make the sauce by adding fish sauce light soy dark soy and oyster sauce into a bowl and whisking then set aside and fry one diced chicken breast in a hot wok then remove and set aside for later
1 chicken breast
1 tbsp light soy
1 tbsp dark soy
1 tbsp fish sauce
2 tbsp oyster sauce
Step 3
Fry one large sliced shallot until translucent then add sliced garlic and finely chopped chillies for another minute Add back in the chicken and the noodles then toss in the sauce and add Thai basil
1 chicken breast
1 shallot
6 cloves garlic
1 red chili pepper
1 green chili pepper
1 cup Thai basil
