Chicken, Noodle And Kaffir Lime Stir-Fry

• 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

1. Heat half of the oil in wok on high heat. Stir-fry chicken, in batches, until lightly browned. Remove from wok.
2. 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.
3. Return chicken to wok with basil and bean sprouts; stir-fry until heated through. Serve sprinkled with fried shallots.

chicken thighs, vegetable oil, fresh small thai red chili peppers, garlic, fresh ginger, green onions, chicken stock, lime juice, oyster sauce, sugar, kaffir leaves, fresh wide rice noodles, basil, bean sprouts, shallots

Taken from recipes-plus.com/api/v2.0/recipes/36588 (may not work)