One of my wife’s favourite dishes at our local Milton Thai Restaurant, The Thai House, is their Basil Pad Thai. She enjoys that it’s not too saucy and is spicier than their usual Pad Thai, which is my favourite. So when I happened across this recipe on Pinterest I knew she would enjoy it right off the bat. And sure enough, it’s a hit with both of us! Not to mention it got us started on including the iconic Siracha sauce in some of our dishes.
2 Boneless Skinless Chicken Breasts
1 teaspoon Sriracha Sauce
1 teaspoon of red pepper flakes
4 cloves of garlic (minced or grated)
2 teaspoons of brown sugar
1 tablespoon of fish sauce
1 tablespoon of soy sauce
1 tablespoon of basil
Prepare either your rice or noodles per package instructions. While I’ve done this now twice with rice, it would work really will on rice noodles.
Cut the chicken into bite-sized chunks.
In a wok, heat the oil (1-2 tablespoons of vegetable or similar cooking oil) to a medium heat, add in the garlic, sriracha, and pepper flakes, saute until fragrant, then add the chicken.
Cook the chicken until it is no longer pink, then add the brown sugar, soy sauce, fish sauce, and basil. Stir well until completely combined. If you are using noodles, you can stir them in at this point also.
Serve with your favourite green vegetable.