Description
A tantalizing Thai dish featuring flat rice noodles stir-fried with fresh vegetables in a savory sauce, offering a perfect balance of spicy, salty, and slightly sweet flavors.
Ingredients
Scale
- 8 oz flat rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup Thai basil leaves
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon chili flakes (optional)
Instructions
- Cook the rice noodles until al dente, drain, and set aside.
- Heat the vegetable oil in a large pan or wok over medium heat.
- Sauté the minced garlic until fragrant, about 1 minute.
- Add the sliced red bell pepper, broccoli, and carrots. Stir-fry for 3-4 minutes until tender-crisp.
- Combine the cooked rice noodles with the vegetables in the pan.
- Mix the soy sauce, oyster sauce, fish sauce, brown sugar, and chili flakes in a bowl.
- Pour the sauce over the noodle mixture and toss well to coat.
- Add the Thai basil leaves and cook for another minute until wilted.
- Serve hot, garnished with fresh basil if desired.
Notes
For a vegetarian version, use tofu instead of meat and adjust the sauce to taste. Customize with additional proteins or vegetables as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg