Ingredients
For the Noodles:
200 g wide rice noodles
200 g chicken, beef, or shrimp (sliced)
2 tablespoons vegetable oil
For the Sauce:
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 teaspoon sugar
For the Stir-Fry:
3 cloves garlic (minced)
1–2 red chilies (sliced)
1 cup mixed vegetables (bell peppers, broccoli, carrots)
Finishing:
1/2 cup fresh Thai basil leaves
Lime wedges for serving
Instructions
1. Cook rice noodles according to package instructions, drain, and set aside.
2. In a bowl, mix soy sauce, oyster sauce, fish sauce, and sugar to make the sauce.
3. Heat oil in a wok or large pan over high heat.
4. Add garlic and chilies, stir-fry for about 30 seconds until fragrant.
5. Add protein (chicken, beef, or shrimp) and cook until fully done.
6. Add vegetables and stir-fry for 2–3 minutes until slightly tender but still crisp.
7. Pour in the prepared sauce and mix well.
8. Add cooked noodles and toss everything together quickly over high heat.
9. Add Thai basil leaves and stir until wilted.
10. Serve immediately with a squeeze of fresh lime juice.
Notes
High heat is key for authentic wok flavor.
Do not overcrowd the pan to avoid steaming.
Use fresh Thai basil for best aroma.
Adjust chili level depending on your spice tolerance.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
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