8 oz boneless, skinless chicken thighs, cut into bite size pieces
2 tsp fish sauce
4 green onions, cut into 2-inch pieces
1 cup Thai basil (or sweet basil) leaves
Sauce:
3 Tbsp oyster sauce
3 Tbsp low-sodium soy sauce
2 tsp sugar
1 Tbsp water
Instructions
Prepare noodles per packet directions.
Meanwhile, whisk together all sauce in a small bowl until well-combined; set aside.
Heat peanut oil in wok or large- deep skillet over high heat. Once hot, add garlic and chili paste ; cook for 10 seconds. Add onion, cook for 1-2 minutes.
Add chicken and fish sauce, and stir-fry until cooked, about 4-5 minutes.
Add green onion, noodles and sauce and cook for 2 minutes until the sauce reduces and coats the noodles.
Remove from heat and immediately add basil, toss until just wilted. Serve immediately.