Ingredients
The juice of 2 limes
1 teaspoon fish sauce
2 tablespoons rice vinegar
1/3 cup Sweet Thai chili sauce
1/4 cup roughly chopped Thai basil
1/4 cup roughly chopped fresh cilantro
1/4 cup sliced spring onions
1 large or 1 1/2 cups sliced red bell pepper
1 small container or 2 cups sliced mushrooms
1/2 medium or 1 cup sliced red onion
1/2 head or 3 cups thinly sliced Savoy cabbage
1 teaspoon pepper
1 teaspoon salt
1 tablespoon olive oil
2 lbs boneless skinless chicken breasts, cut in 1-inch pieces
1 (14oz) package wide stick rice noodles
Step by step
Prepare noodles according to package directions. Drain and set aside.
Heat wok or large skillet over high heat. Add salt and pepper to chicken. Drizzle wok with olive oil. Add chicken and cook until no longer pink. Add mushrooms, onions, cabbage and red bell peppers. Cook over high heat until cabbage is cooked tender crisp and mushrooms are tender.
Add noodles to wok and remove from heat. Add sweet Thai chili sauce, vinegar, fish sauce and lime juice. Add onions, basil and cilantro. Gently toss to combine.