Description
A bold, savory stir-fry of wide rice noodles, fragrant Thai basil, and crunchy vegetables, perfect for a quick weeknight meal.
Ingredients
Scale
- 8 oz flat rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 onion, sliced
- 1 bell pepper, sliced
- 1 cup Thai basil leaves
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon chili paste
- 1 pound protein (chicken, shrimp, or tofu)
- Salt and pepper to taste
Instructions
- Cook the rice noodles according to the package instructions, then drain and set aside. Rinse with warm water if they clump.
- In a small bowl, combine the soy sauce, oyster sauce, fish sauce, and chili paste. Stir until smooth and adjust to taste.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and onion; sauté for 1–2 minutes until fragrant.
- Add your choice of protein; cook until browned (chicken 4–6 minutes, shrimp 2–3 minutes, tofu 3–4 minutes).
- Add bell pepper; cook for another 2–3 minutes until crisp-tender.
- Add the cooked noodles and pour sauce over; stir-fry until heated and coated, about 2–3 minutes.
- Add Thai basil and toss until wilted, about 30 seconds. Season with salt and pepper to taste. Serve hot.
Notes
Serve with lime wedges and optional toppings like chopped peanuts or sliced scallions. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg