Description
A bold and spicy Thai stir-fry featuring wide rice noodles, colorful vegetables, Thai basil, and your choice of protein in a savory sauce.
Ingredients
Scale
- 8 oz wide rice noodles
- 4 cloves garlic, minced
- 3 Thai bird’s eye chilies, chopped (adjust to taste)
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1/2 cup baby corn, halved
- 1 cup Thai basil leaves
- 2 green onions, chopped
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1/2 tbsp fish sauce
- 1 tsp sugar
- 2 tbsp vegetable oil
- 8 oz protein of choice (chicken, shrimp, tofu, or beef)
Instructions
- Soak or cook the wide rice noodles according to package instructions. Drain and set aside.
- In a small bowl, mix together soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Set aside.
- Heat oil in a wok or large skillet over medium-high heat.
- Add minced garlic and chopped chilies. Stir-fry for about 30 seconds until fragrant.
- Add your protein and stir-fry until cooked through.
- Add sliced onion, bell pepper, carrots, and baby corn. Stir-fry for 2-3 minutes until just tender.
- Add cooked noodles and the prepared sauce. Stir-fry to coat evenly.
- Add Thai basil and green onions. Stir until basil wilts and noodles are glossy.
- Remove from heat and serve hot.
Notes
- Substitute Thai basil with Italian basil if unavailable.
- Use tofu or tempeh for a vegetarian version.
- Add mushrooms, snow peas, or zucchini for extra veggies.
- Adjust chili to your preferred spice level.
- Try it with rice for a texture variation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 5g
- Sodium: 950mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg