Description
A flavorful Thai stir-fried noodle dish with a mix of vegetables and proteins.
Ingredients
Scale
- 8 oz flat rice noodles
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 cup carrots, julienned
- 1 cup chicken, sliced (or tofu for a vegetarian option)
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp chili sauce
- 1 tsp sugar
- 1/4 cup fresh basil leaves
Instructions
- Cook the rice noodles according to package instructions and drain.
- Heat oil in a large pan over medium heat.
- Add garlic and sauté until fragrant.
- Add chicken (or tofu) and cook until no longer pink.
- Add bell peppers, broccoli, and carrots; stir-fry for 3-4 minutes.
- Mix in the cooked noodles, soy sauce, oyster sauce, chili sauce, and sugar.
- Stir everything together and cook for another 2-3 minutes.
- Remove from heat and stir in fresh basil.
Notes
- Adjust spice level by adding more chili sauce.
- Use any vegetables you have on hand.
- For a gluten-free version, use gluten-free soy sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Thai Drunken Noodles, stir-fried noodles, Thai cuisine