Description
A fast, flavorful stir-fry combining wide rice noodles with garlic, vegetables, and Thai basil in a savory-sweet sauce.
Ingredients
Scale
- 8 oz wide rice noodles
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 1 cup bell peppers, sliced
- 1 cup Thai basil leaves
- 1 cup broccoli florets
- 2 eggs, beaten
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp red pepper flakes
- 1/2 cup cooked chicken or tofu, sliced (optional)
Instructions
- Cook the rice noodles according to package instructions until just tender, drain, and set aside. Slice bell peppers, chop broccoli, mince garlic, beat the eggs, and slice the cooked chicken or tofu if using.
- Whisk together the soy sauce, oyster sauce, fish sauce, sugar, and red pepper flakes in a bowl until the sugar dissolves.
- Heat a large skillet over medium-high heat and add the vegetable oil. Add the minced garlic and sauté until fragrant (about 20–30 seconds). Add the sliced bell peppers and broccoli, stir-fry for 3–4 minutes. Push vegetables to one side, pour in the beaten eggs, and scramble.
- Add the cooked noodles to the pan, pour the sauce over everything, toss quickly to combine and heat, allowing some sauce to caramelize for flavor.
- Stir in the Thai basil leaves and cook for another minute until wilted. If using, add sliced chicken or tofu and mix until heated through. Serve hot and enjoy!
Notes
Store leftovers in an airtight container for 3–4 days in the fridge. Reheat gently with a splash of water or oil.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 5g
- Sodium: 1850mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 186mg