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1
Start by seasoning your chicken.
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2
Put the cubed chicken into a bowl, add salt and white pepper, mix to combine and set aside.
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3
Bring a large pot of water to a boil.
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4
While the water is coming to a boil, heat the oil in a large skillet over medium-high heat.
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5
Add the chicken, and begin cooking it until it changes color and is no longer pink (doesnt have to be browned yet), about 7 minutes.
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6
When done remove the skillet from the heat.
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7
Once the water is boiling, add in your pasta, give a good stir, and cook just until under al dente (a minute or so shy of the package instructions for al dente).
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8
When done, drain the pasta.
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9
Next, add the fish sauce, hoisin sauce, garlic chili sauce, honey, and stock to a small mixing bowl, and do just that.
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10
Mix.
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11
Pour the cooked chicken onto a large plate.
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12
Put the skillet back on the stove over medium-high heat, then toss in the garlic, serrano chili, bell pepper and onion.
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13
Cook for a few minutes until all of the veggies are softened, then add the chicken back into the skillet.
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14
Give it a nice flip or two.
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15
Add in the drained pasta, basil, as well as the sauce.
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16
Give a nice stir, or a few more good tosses.
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17
Cook for another few minutes, or until the chicken is nicely browned.
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18
When you are ready to plate, simply place it in a bowl, topped with fresh basil leaves, chopped peanuts, and some lime wedges.
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19
Dig in.
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20
The flavors and comfort you get out of this dish is awesome.
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21
You get that comfort from the great Chinese noodles, but then are awakened by those lovely Thai flavors.
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22
This dish is a great all-in-one and is warming any day of the week.
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23
Hope you enjoy.
