THAI STIR FRY PASTA :
carrots 1 cup
cabbabe 1 cup
snow peas 1 cup
brocolli 2 cups
baby corn 1 can
red ,green ,yellow and orange bell peppers 1 cup
pasta 1 pack (boiled )
fresh mushrooms 1 cup (never use the canned mushrooms for this recipe )
boneless chicken (prefferably thighs ) 500 gms (cut in cubes )
oyster sauce 1 cup
thai sweet chillie sauce 1 cup
chillie sauce as needed
roughly grounded black pepper as needed
salt to taste
agino moto to taste
red chillie flakes to taste
garlic 6 cloves
marinate the chicken in oyster sauce for 2 hours.cut the cabbage ,carrots and bell pepper in julian strips.take a wok and heat it ,when its very hot add 4 table spoon oil ,when its smoking hot ,add roughly crushed garlic ,saute and add the chicken ,dont stir it ,when the juices are sealed in the chicken ,stir it on high heat till tender.take it out on a strainer.stir fry all the veggies seperately and take out in the strainer ,don't let the veggies go limp ,stif fry for a bit .now take half cup oil and stir fry the pasta and all the veggies and chicken in it ,add all the sauces and seasoning and mix ,don't cook for too long ,dont let the veggies go limp.check the seasoning and squeeze one lemon ,Enjoyyy
