Description
A delightful dish full of bold flavors and vibrant colors, stir-fried with fresh vegetables and a savory sauce.
Ingredients
Scale
- 8 ounces rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 cup bell peppers, sliced
- 1 cup carrots, sliced
- 1 cup broccoli florets
- 1 cup bean sprouts
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon chili paste
- 1 tablespoon sugar
- Fresh basil leaves
- Lime wedges for serving
Instructions
- Cook the rice noodles according to the package instructions. Once done, drain and set aside.
- In a large pan or wok, heat the vegetable oil over medium-high heat.
- Add minced garlic and stir-fry for about 30 seconds until fragrant and golden.
- Toss in the bell peppers, carrots, and broccoli. Stir-fry for 3-4 minutes until vegetables are tender yet crisp.
- Add the drained noodles and bean sprouts to the pan. Pour in soy sauce, oyster sauce, chili paste, and sugar. Toss everything together to combine and warm through.
- Remove from heat and stir in fresh basil leaves.
- Serve immediately with lime wedges on the side.
Notes
Adjust the spice level by using more or less chili paste. Fresh basil elevates the flavors beautifully.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg