Description
A bold and flavorful Thai stir-fry with juicy meat (or tofu), fresh veggies, and wide rice noodles in a spicy, savory sauce with a perfect balance of heat, sweetness, and umami. This quick and satisfying dish is packed with vibrant flavors, perfect for a weeknight meal or impressing guests!
Ingredients
- 8 oz wide rice noodles
- 1 lb protein (chicken, beef, shrimp, or tofu)
- 1 cup fresh Thai basil leaves (or regular basil if unavailable)
- 1 bell pepper, sliced
- 1 onion, sliced
- 2–4 Thai bird’s eye chilies (or regular red chili)
- 4 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1/4 cup fresh cilantro (optional for garnish)
- 2 green onions (for garnish)
- 2 tbsp vegetable oil (for frying)
Instructions
- Cook the Noodles: Cook the rice noodles according to the package instructions until tender but still chewy. Drain and toss lightly with vegetable oil to prevent sticking.
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Prepare the Protein: Heat 1 tbsp vegetable oil in a wok or skillet over medium-high heat. Add your choice of chicken, beef, shrimp, or tofu and cook until browned and cooked through. Set aside.
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Sauté the Aromatics: In the same wok, add more oil if necessary. Sauté garlic and bird’s eye chilies for 30 seconds, then add sliced onions and bell peppers. Cook for 2-3 minutes until the veggies are soft but still crunchy.
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Make the Sauce: In a small bowl, mix soy sauce, oyster sauce, fish sauce, and brown sugar. Stir until sugar dissolves, then pour over the veggies in the wok. Stir to coat evenly.
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Combine Noodles and Protein: Add the cooked noodles and protein back into the wok. Toss everything together, allowing the noodles to absorb the sauce for another 2-3 minutes.
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Add Fresh Basil and Serve: Stir in fresh basil leaves and cook until wilted. Serve in bowls, garnished with cilantro and green onions.
Notes
- Adjusting the Spice: For a milder version, reduce the number of bird’s eye chilies or remove their seeds. Add extra chili or chili paste if you like more heat.
- Substitute Protein: You can use shrimp, tofu, or tempeh as substitutes for meat.
- Sticky Noodles: Rinse noodles briefly with cold water if they’re too sticky after cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 1350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 35mg