Description
A quick and flavorful dish that captures the essence of authentic street food from Thailand, perfect for busy weeknights.
Ingredients
Scale
- 8 oz wide rice noodles
- 2 tablespoons vegetable oil
- 1 cup chicken breast, thinly sliced (or tofu for a vegetarian option)
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (or mushroom sauce for vegetarian)
- 1 tablespoon fish sauce (or extra soy sauce for vegetarian)
- 1 tablespoon chili paste or Sriracha (adjust according to spice preference)
- 1 teaspoon sugar
- Fresh basil leaves for garnish
- Lime wedges for serving
Instructions
- Prepare the noodles: Begin by soaking the rice noodles in hot water according to package instructions until pliable. Drain and set aside.
- Heat the oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Cook the protein: Add the sliced chicken breast (or tofu) to the skillet and cook until no longer pink and fully cooked through. Remove and set aside.
- Stir-Fry veggies: In the same skillet, toss in the garlic, bell pepper, broccoli, and snap peas. Stir-fry for about 3-4 minutes until just tender.
- Combine everything: Return the cooked protein to the skillet and add the drained noodles. Pour in the soy sauce, oyster sauce, fish sauce, chili paste, and sugar. Toss everything together until well combined and heated through (about 2-3 minutes).
- Serve: Remove from heat, garnish with fresh basil, and serve with lime wedges for squeezing.
Notes
Customize by swapping proteins or vegetables based on your preferences!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg