Ingredients (Serves 2–3)
-
6 oz rice noodles (wide, flat noodles)
-
1 cup chicken, shrimp, or tofu, cut into bite-sized pieces
-
1 cup mixed vegetables (bell peppers, carrots, baby corn, or broccoli)
-
2–3 cloves garlic, minced
-
2–3 Thai chili peppers, chopped (optional, for heat)
-
2 tablespoons soy sauce
-
1 tablespoon oyster sauce (or vegetarian oyster sauce)
-
1 teaspoon sugar
-
1 teaspoon fish sauce (optional)
-
2 tablespoons oil
-
Fresh basil leaves (Thai basil preferred)
Instructions
-
Prepare noodles
-
Soak rice noodles in warm water for 20–30 minutes, or cook according to package instructions until just soft. Drain and set aside.
-
-
Cook protein
-
Heat 1 tablespoon oil in a pan or wok over medium-high heat.
-
Cook chicken, shrimp, or tofu until nearly done. Remove and set aside.
-
-
Stir-fry vegetables
-
Add remaining oil, garlic, and chili to the pan. Sauté 30–60 seconds until fragrant.
-
Add vegetables and cook 2–3 minutes until tender-crisp.
-
-
Combine noodles and sauce
-
Add noodles, protein, soy sauce, oyster sauce, sugar, and fish sauce (if using).
-
Toss everything together for 1–2 minutes until evenly coated and heated through.
-
-
Finish with basil
-
Add fresh basil leaves and stir just until wilted.
-
-
Serve
-
Plate hot and enjoy! Optional: garnish with extra basil or a wedge of lime.
-
Tips
-
Use high heat for a true stir-fry flavor.
-
Don’t overcook noodles—they should stay slightly chewy.
-
Adjust chili and fish sauce to your taste; you can leave out chili for a mild version.
I can also give a teen-friendly, mild version, or a quick one-pan version that takes just 15 minutes if you want.