In a small bowl, combine noodle sauce ingredients. Set aside.
In a mortar and pestle or food processor, grind garlic and chopped red chili into a chunky paste. Set aside.
Microwave or steam fresh rice noodles for 2-3 minutes until warm and pliable to separate. Then vertically split each rice noodle roll into half, so it's easier to eat. (If you're using fresh noodle sheets, slice them into 1 inch wide strands).Using dry rice noodles? Follow package directions or soak them in lukewarm water for 30 minutes or in hot boiling water for 1 minute, until limp but firm to touch. Strain, gently separately them. No need to cut them.
In a wok or large skillet on medium-high heat, add 1 tablespoon of oil. Once oil is hot, add sliced chicken thighs and spread apart quickly. Fry until cooked. Remove and set aside.
Lower to medium heat, add chili garlic paste and carrots and cook for 20-30 seconds. Move to the side of the pan.
Raise to medium-high heat, pour in remaining oil into empty space of pan. Then add rice noodles and noodle sauce.
GENTLY toss until noodles are coated in sauce. Allow noodles to sit in the pan for 30-45 seconds or more without movement so they can char for additional flavor!
Toss in Chinese broccoli and gently toss with noodles. Cook until greens have slightly softened.
Add cooked chicken and holy basil. Gently toss. Remove off heat and enjoy!
Using dry rice noodles? Follow package directions or soak them in lukewarm water for 30 minutes or in hot boiling water for 1 minute, until limp but firm to touch. Strain, gently separately them. No need to cut them.
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Suggested Equipment & Products
mortar and pestle
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