A white bowl filled with fettuccine pasta, sliced vegetables, and herbs sits on a plate with a fork beside it.

Spicy Thai Basil Chicken Noodle Bowl

Serves Yield: 24 servings

Ingredients

Shallot Marinated Chicken:
3/4 cup fish sauce (nam pla)
1/3 cup sake rice wine
1 1/2 ounces minced shallots
6 pounds boneless, skinless chicken breasts, cut 1/4-inch thick strips

1 1/2 pounds dried rice noodles, 1/4 inch wide
1/2 cup vegetable oil
2 1/2 pounds red bell peppers, cut into thin strips
2 pounds thinly sliced red onions
3 ounces minced garlic
1 1/2 ounces ground dried mild chile pepper
1 1/4 cups Kikkoman Less Sodium Soy Sauce
1 cup water
1/2 cup fish sauce (nam pla)
2 ounces sugar
1 teaspoon black pepper
6 ounces coarsely chopped Thai or Italian basil
1/2 cup lime juice

Directions

To make Shallot Marinated Chicken: In large non-metal bowl, combine fish sauce, rice wine and shallots. Add chicken; cover and refrigerate up to 24 hours.

In hotel pan, cover noodles with hot water. Let stand 15 minutes or until tender. Rinse with cold water; drain. Cover and refrigerate.

In rondo, heat oil over high heat until very hot. Add bell peppers, onions, garlic and chile; stir-fry 3 minutes. Push pepper mixture to one side. Add chicken mixture; stir-fry 4 minutes. Combine bell pepper mixture and chicken; stir-fry 4 to 5 minutes or until chicken is no longer pink inside and bell peppers are crisp-tender. Add soy sauce, water, fish sauce, sugar and pepper; bring to a boil.

Gently stir in noodles; cook until noodles are heated through and sauce is absorbed. Stir in basil and lime juice. Transfer to hotel pan. Cover and hold at 150°F in a food warmer until service.

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Poultry (80)Entrees (268)Soy Sauces (156)
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A 2-quart plastic bottle of Kikkoman Less Sodium Soy Sauce with a green label indicating 38% less sodium than regular soy sauce.

Less Sodium Soy Sauce

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