Tested Recipe Adapted from Chef Korn’s Thai@Home
½ cup chicken breast or thigh (deboned and thinly sliced)
½ cup prawn (shelled and deveined)
½ cup fresh squid (score the flesh of squid in a criss cross pattern and cut into pieces about 2×2 inches)
1 cup sliced tomato
500g flat noodle
1 tbsp chopped bird’s eye chilli
2 tbsp garlic
1 cup sweet basil
½ cup tomato sauce
1 tbsp oyster sauce
1 tsp sugar
1 tbsp light soy sauce
3 tbsp cooking oil
1 red spur chilli (sliced)
- Heat the oil in a wok over medium heat, fry chopped garlic and chilli until fragrant.
- Add chicken and stir-fry until cooked, add prawns and squids, continue stirring for a few minutes until all the meat and seafood are cooked. Add sliced tomato.
- Seasons with oyster sauce, light soy sauce, tomato sauce and sugar, stir well.
- Add flat noodles into the wok, stir-fry until all ingredients are well mixed, add sweet basil and sliced red chilli. Serve.