Description
A quick and bold Thai noodle dish featuring slippery rice noodles, vibrant vegetables, and aromatic Thai basil, perfect for a satisfying weeknight dinner.
Ingredients
Noodles and Protein
- 8 ounces Wide rice noodles (Fresh if available, dried works too)
- 1 pound Protein (chicken, shrimp, beef, or tofu) (Thinly sliced)
Vegetables and Aromatics
- 2 cloves Garlic (Smash or chop)
- 2 pieces Thai chilies (Or another hot pepper)
- 1 cup Vegetables (bell pepper, onion, Chinese broccoli, green beans, or baby corn) (Chopped into bite-sized pieces)
- 1 cup Thai basil (This is the signature ingredient)
Sauces and Oils
- 2 tablespoons Oyster sauce
- 2 tablespoons Soy sauce
- 1 teaspoon Fish sauce (Optional, for authentic flavor)
- 1 teaspoon Sugar (To balance flavors)
- 2 tablespoons Neutral oil (For stir frying)
Instructions
Prepare the Sauce
- In a small bowl, stir together the oyster sauce, soy sauce, fish sauce, sugar, and a splash of water. If using dark soy sauce, add a small spoon of it too.
Prep Ingredients
- Cook or soak the wide rice noodles until tender, then drain well.
- Slice your protein thin.
- Chop the vegetables into bite-sized pieces.
- Smash or chop the garlic and slice the chilies.
Cook
- Use a wok or a large skillet, heat the oil.
- Add garlic and chilies for about 10 to 20 seconds, ensuring not to burn them.
- Add the protein and cook until mostly done.
- Add the vegetables and stir fry until they are crisp-tender.
- Add the noodles, pour in the sauce, and toss well. If it looks dry, add a tablespoon of water.
- Finally, turn off the heat and toss in the Thai basil until it wilts. Adjust flavors to taste.
Notes
Use high heat while cooking and do not overcrowd the pan. Adjust the spiciness level according to preference using less or more chilies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Cuisine: Thai