This traditional Thai recipe is usually made with rice noodles, but since broccoli is often added to the dish, using broccoli “noodles” works as a great substitute without changing the underlying flavors.
4 cups of broccoli stalks
2 chicken breasts, cooked and shredded
2 dried red chilis, de-seeded and chopped finely (or to taste)
2 kaffir lime leaves, sliced very thinly
2 shallots, thinly sliced
4 cloves garlic, minced
1 1-inch piece of ginger, grated
4 ripe cherry tomatoes, halved
1 cup bok choy
2 cups bean sprouts
3-5 basil leaves, chopped
½ cup fresh cilantro, chopped
2 Tbsp. lime juice
1 Tbsp. brown sugar
1 Tbsp. rice vinegar (or white vinegar)
1 Tbsp. “fish sauce” (nam pla, available in most large supermarkets)
½ tsp. “yellow bean sauce” (available in Asian markets, substitute soy sauce if necessary)
- Combine the lime juice, brown sugar, vinegar, and sauces to make the stir-fry sauce.
- Use your spiralizer to make “noodles” from the broccoli stalks.
- In a wok, heat a few tablespoons of vegetable oil and add the noodles and the rest of the ingredients except the tomatoes, bean sprouts and cilantro.
- If you don’t have any kaffir lime leaves (available at any Asian market), you can substitute a small bay leaf and about a tablespoon of lime zest in a pinch.
- Stir fry for two minutes, then add the tomatoes, bean sprouts, cilantro, and stir-fry sauce.
- Stir-fry until everything is heated through.
- If the dish seems too salty, add a little more lime juice. Garnish with additional cilantro.