Description
A flavorful dish featuring wide rice noodles, vibrant vegetables, and your choice of protein, all tossed in aromatic sauces.
Ingredients
- Wide rice noodles: 8 oz, soak in hot water until softened
- Protein of your choice: 1 lb (chicken, beef, or tofu)
- Vegetable oil: 2 tablespoons
- Garlic: 4 cloves, minced
- Fresh basil leaves: 1 cup
- Bell pepper: 1, sliced
- Carrots: 1 medium, julienned
- Sugar snap peas: 1 cup
- Soy sauce: 3 tablespoons
- Oyster sauce: 2 tablespoons
- Chili paste or sauce: 1 tablespoon
- Lime juice: 1 tablespoon
- Optional: Chopped scallions for garnish
Instructions
- Begin by soaking your rice noodles in hot water according to package instructions until they’re soft but still firm. Drain and set aside.
- Heat a large wok or skillet over medium-high heat. Add the vegetable oil, swirling it to coat the pan.
- Toss in the minced garlic and sauté for about 30 seconds until fragrant.
- Add your chosen protein to the pan. Cook until browned and cooked through, about 4-5 minutes for chicken or beef, 3-4 minutes for tofu.
- Introduce the bell pepper, carrots, and sugar snap peas. Stir-fry for 2-3 minutes until they start to soften.
- Mix in the soaked noodles, gently tossing to coat everything.
- Drizzle in the soy sauce, oyster sauce, chili paste, and lime juice, mixing thoroughly.
- Add in the fresh basil leaves, stir-frying for an additional minute.
- Plate your colorful noodles and garnish with scallions if desired.
Notes
Adjust spice levels with chili paste and enhance flavors with fresh lime juice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg