Thai Basil Chicken with Rice Noodles and Snap Peas

Place 200 g flat rice noodles in a large bowl, cover completely with boiling water, and let soak for 8 minutes until tender. Drain, rinse under cold running water, toss with 1 tbsp neutral cooking oil to prevent sticking, and set aside.

Cut 400 g boneless skinless chicken thighs into bite-sized pieces (about 2 cm cubes). Mince 4 garlic cloves. Peel and mince 15 g fresh ginger. Thinly slice 1 red Thai chili. Remove stems from 150 g snap peas. Core and slice 1 red bell pepper into thin strips. Roughly tear 30 g fresh Thai basil leaves.

In a small bowl, prepare the sauce: combine 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp brown sugar, and 2 tbsp fresh lime juice (squeezed from 1 lime). Stir until the sugar dissolves completely and set aside.

Heat 2 tbsp neutral cooking oil in a large wok or skillet over high heat until shimmering. Add the chicken pieces in a single layer and cook without moving for 3 minutes to develop a golden crust. Flip and cook for 2 minutes more until the chicken is cooked through and no longer pink. Transfer chicken to a plate.

Reduce heat to medium-high. Add the minced garlic, minced ginger, and sliced red Thai chili to the same pan. Stir constantly for 30 seconds until fragrant but not browned.

Add the snap peas and red bell pepper strips. Stir-fry for 2 minutes until the vegetables are bright and slightly tender but still crisp.

Return the cooked chicken to the pan. Add the drained rice noodles and pour the prepared sauce over everything. Toss vigorously for 1 to 2 minutes until the noodles are heated through and evenly coated with sauce.

Remove from heat. Add the torn Thai basil leaves and toss briefly until just wilted from residual heat. Divide between two meal prep containers. The dish reheats well in the microwave for 2-3 minutes and holds up for 4-5 days in the refrigerator.