Thai lime-pepper chicken stir-fry
This vibrantly-flavored Thai stir-fry combines chicken and a selection of colorful vegetables with black pepper, lime, basil and other traditional seasonings.

1 tablespoon soy sauce
1 tablespoon fish sauce

2 tablespoons oyster sauce

2 tablespoons water
1 teaspoon freshly ground black pepper
3½ oz (100g) rice stick noodles
3 tablespoons peanut or canola oil
12 oz (360g) uncooked skinless chicken breast fillets—cut into bite size pieces
1 red pepper—deseeded and cut into strips
5 button mushrooms—quartered
12 snow peas—ends trimmed, and left whole
1 clove garlic—minced
1 teaspoon finely chopped lime zest
1 scallion (spring onion)—thinly sliced on diagonal
1 tablespoon finely chopped fresh basil

1 tablespoon fresh lime juice

MIX together the soy sauce, fish sauce, oyster sauce, water and pepper in a small bowl until combined. PLACE the rice stick noodles in a large bowl, cover with boiling water and soak for 8 minutes, then rinse under cold water, drain, and set aside. HEAT a wok or large skillet over a high heat then add 1 tablespoon of the oil. STIR-FRY the chicken for 3 minutes then remove from the wok and set aside on a plate. ADD the remaining 2 tablespoons of oil to the hot wok and stir-fry the pepper for 3 minutes. ADD the mushrooms and snow peas and cook for 2 minutes. ADD the garlic and lime zest and cook a minute. ADD the cooked chicken, noodles and sauce mixture, and stir-fry for 1 minute to heat through and combine thoroughly. STIR through the scallion, basil and lime juice and serve.

Variations: Instead of chicken you can use shrimp, scallops, squid, or tofu. Other vegetables that go well with this dish include green beans, bean sprouts, broccoli, canned bamboo shoots, or carrots. And if you want to add some extra crunch, cashews or chopped peanuts are ideal.