Ingredients
8 oz wide rice noodles (fresh or dried)
2 tbsp vegetable oil
4 cloves garlic, minced
2 red chili peppers, thinly sliced (adjust for spice level)
1 onion, sliced
1 bell pepper, sliced
2 carrots, julienned
8 oz chicken breast or thighs, thinly sliced (or shrimp, beef, or tofu)
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sugar
1 cup fresh Thai basil leaves
Instructions
- Soak dried rice noodles in warm water until pliable, then drain. If using fresh noodles, skip soaking.
- In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, and sugar to make the stir-fry sauce. Set aside.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add garlic and sliced chili peppers, stir-frying for 30 seconds until fragrant.
- Add chicken (or chosen protein) and stir-fry until almost cooked through.
- Add onion, bell pepper, and carrots, cooking for 2–3 minutes until slightly tender.
- Add softened noodles and pour in the sauce mixture. Toss quickly until noodles are evenly coated and glossy.
- Stir in Thai basil leaves and cook just until wilted. Serve hot straight from the wok.
Notes
Use extra soy sauce instead of fish sauce for a vegetarian version.
Adjust chili amount for desired spice level.
For gluten-free, use tamari or gluten-free soy and oyster sauces.
Add broccoli, snap peas, or baby corn for extra vegetables.
Reheat leftovers in a skillet with a splash of water to soften noodles.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Thai
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 1020mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg
