Description
A quick and flavorful dish of wide rice noodles stir-fried with protein, veggies, and a savory sauce, finished with fragrant Thai basil.
Ingredients
For the Noodles
- 8 oz wide rice noodles (Fresh if possible, dried works too)
- 1 cup protein of choice (chicken, beef, shrimp, tofu) (Use any protein or veggies you prefer)
- 1 cup Thai basil (Regular basil works if Thai basil is unavailable)
- 3 cloves garlic
- 2 pcs Thai chilies (Adjust based on spice preference)
- 1 pc egg (Optional)
- 2 cups mixed veggies (e.g., Chinese broccoli, bell peppers, onions, baby corn)
For the Sauce
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp fish sauce (Optional)
- 1 tbsp sugar
- 1 tbsp dark soy sauce (Optional for a depth of flavor)
- 1 splash water or broth (To loosen the noodles)
- 2 tbsp neutral oil (For cooking)
Instructions
Preparation
- Soak or boil the dried noodles until flexible, then drain and rinse with cool water.
- In a small bowl, mix oyster sauce, soy sauce, fish sauce, sugar, and dark soy sauce with a splash of water. Set aside.
Cooking
- Heat a large pan or wok until hot and add neutral oil.
- Add minced garlic and chopped chilies and stir-fry for about 15 to 30 seconds.
- Add your protein and cook until mostly done.
- Add vegetables that take longer to cook first, such as broccoli, then softer vegetables like bell peppers.
- Push everything aside and crack in the egg, scrambling it quickly.
- Add the noodles and pour the prepared sauce over. Toss quickly to coat.
- Turn off the heat and toss in a handful of Thai basil until it wilts.
Notes
Serve immediately while the noodles are glossy and hot. For leftovers, store in an airtight container for up to 3 days. Reheat with a splash of water to loosen.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: dinner, Main Course
- Cuisine: Thai