Chicken, Noodle And Kaffir Lime Stir-Fry - cooking recipe

Ingredients

1 lb boneless skinless chicken thighs, thinly sliced
1/4 cup vegetable oil
2 None fresh small Thai red chili peppers, thinly sliced
2 cloves garlic, crushed
1 piece (1 1/2 inches) fresh ginger, grated
8 None green onions, thickly sliced
1/2 cup chicken stock
2 tbsp lime juice
1/4 cup oyster sauce
2 tbsp sugar
5 None fresh kaffir leaves, shredded
1 lb fresh wide rice noodles
1/3 cup loosely packed Thai basil leaves
2 cups bean sprouts
1/4 cup fried shallots

Preparation

Heat half of the oil in wok on high heat. Stir-fry chicken, in batches, until lightly browned. Remove from wok.
Heat remaining oil in wok. Add chili pepper, garlic, ginger and green onions; stir-fry until fragrant. Add stock, lime juice, oyster sauce, sugar, lime leaves and noodles; bring to a boil.
Return chicken to wok with basil and bean sprouts; stir-fry until heated through. Serve sprinkled with fried shallots.