Ingredients
- Wide Rice Noodles
- Protein of choice (chicken, shrimp, or tofu)
- Cilantro or fresh basil leaves
- Crunchy bell peppers
- Snap peas
- Garlic, chopped
- Onion, chopped
- Soy sauce
- Oyster sauce (or mushroom sauce for vegetarian option)
- Sugar
- Fresh or dried chilies to taste
- Lime, for squeezing
Instructions
- Soak the wide rice noodles in hot water according to package instructions until softened. Drain and set aside.
- Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add your protein and cook until golden and cooked through, about 4-5 minutes.
- Add chopped garlic and onion to the skillet, sautéing until fragrant and slightly translucent.
- Stir in your vegetables and stir-fry for about 2 minutes until they are vibrant and just tender.
- In a small bowl, mix soy sauce, oyster sauce (or mushroom sauce), and sugar, then pour into the skillet, combining everything well.
- Gently toss in the noodles, making sure every piece is coated in the sauce. Stir-fry for another 2-3 minutes until heated through.
- Remove from heat, fold in fresh, torn basil leaves, and squeeze lime juice over the top. Serve hot!
Notes
Ensure to use high heat for stir-frying and have all ingredients prepped before cooking for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
- Diet: Vegetarian (with tofu)