- Cooking time
- 15 minutes
- 2 people
Ingredients hide check list
Thai basil has a distinctive taste, similar to European sweet basil, but with a much more pronounced aniseed flavour. Basil is an excellent source of vitamin K and a very good source of iron, calcium and vitamin A. In addition, basil is a good source of dietary fibre, manganese, magnesium, vitamin C and potassium. You can buy it in most oriental supermarkets, but if you do not have one near you, then just use the standard European variety — not quite as authentic, but delicious all the same. This meal is great because it is packed with goodness but is very versatile.
It is also fresh and healthy, and provides a really good balance of carbohydrate, protein, vitamins and minerals. I prefer to use free-range organic chicken thighs for this dish — the meat is darker, juicier and contains more iron.
- Heat the oil (any really but groundnut or sunflower are best) in a frying pan or wok. Add the chili (add more, plus some whole chillis, if you want more heat), ginger and garlic and fry for 20 to 30 seconds.
- Add the chicken (organic and free range if possible) and stir-fry for a minute or so until sealed.
- Stir in the sugar (palm sugar if you have some), satay sauce or chopped nuts and the fish sauce and then fry gently until the meat is cooked. Add a little water or stock is it looks a bit dry.
- While the chicken is cooking, prepare the noodles according to pack instructions.
- Add the green beans to the wok and continue to stir-fry for 2 to 3 minutes.
- Stir in the oyster sauce and then add the basil leaves. Taste for seasoning — you may need more chili, fish sauce or sugar.
- Serve with the noodles, garnished with basil leaves and a wedge of lime.