Makes 4 servings
8 oz dried rice noodles
1 lb boneless skinless chicken thighs, cut into bite sized pieces
2 tablespoons avocado oil
1/2 yellow onion, sliced
1 red bell pepper, sliced
1 head bok choy, sliced or leaves removed from stem and kept whole
handful wild mushrooms such as oyster mushrooms, torn
handful fresh basil leaves
2 tablespoons coconut aminos
2 teaspoons fish sauce
1 teaspoon rice vinegar
1 teaspoon coconut sugar
2 tablespoons gluten free oyster sauce
2 cloves garlic, grated or minced
Add the rice noodles to a medium bowl and cover with warm water. Let the noodles sit in the water until they soften.
Add the oil to large saute pan over medium high heat. Once the oil is hot, add the chicken and brown on each side for 4 minutes. (Making sure not to overcrowd the pan and cook the chicken in batches as needed.) Once the chicken is cooked, add to a plate and set aside.
Mix the all the sauce ingredients in a small bowl. Set aside.
Add the onion and bell pepper to the large saute pan and cook for 2 minutes. Then add the mushrooms and bok choy and saute another minute. Now add the chicken back in with the soaked noodles, and sauce. Toss together with tongs until the noodles are completley soft and the sauce is coating the noodles, about 4 minutes.
Add 1/4 - 1/2 cup of water if needed to loosen up the noodles and continue to cook the noodles. Remove from heat and add basil, toss until just wilted, then serve immediately.