Description
A vibrant dish of wide rice noodles, fresh vegetables, and bold sauces capturing the essence of Thai street food.
Ingredients
Scale
- 8 oz wide rice noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup cooked chicken or shrimp (optional)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Fresh basil leaves
- Lime wedges for serving
Instructions
- Cook the rice noodles: Bring a large pot of water to a boil and cook the wide rice noodles according to package instructions. Drain and set aside.
- Heat the skillet: In a large skillet or wok, warm the vegetable oil over medium-high heat.
- Sauté the garlic: Add the minced garlic to the pan, stirring quickly for about 30 seconds until golden and aromatic.
- Add vegetables: Toss in the sliced bell pepper and broccoli, sautéing until just tender, about 2-3 minutes.
- Incorporate the protein: If using, add cooked chicken or shrimp, stirring to combine.
- Prepare the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, and brown sugar.
- Pour in the sauce: Add the sauce mixture to the skillet, stirring well.
- Toss in the noodles: Add the cooked noodles and mix until heated through.
- Finish with fresh basil: Stir in fresh basil leaves off the heat.
- Serve and enjoy: Plate the noodles with lime wedges.
Notes
Customize with additional vegetables or proteins as desired. Avoid overcooking the noodles.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 30mg