INGREDIENTS
1 1/2
Birds eye chilli
200 g
Chicken thigh, fillet
3
large cloves Garlic
2
Shallot/scallion stems (, cut into 3cm/2" pieces)
1 cup
Thai basil, packed leaves
3 tbsp
Oyster sauce
1 1/2 tbsp
Soy sauce, light
1 1/2 tbsp
Soy sauce, dark
7 oz
Pad thai noodles
2 tsp
Sugar
2 tbsp
Oil
2 tbsp
Water