Description
A delicious and savory dish featuring flat rice noodles, aromatic herbs, and a spicy sauce that brings family and friends together.
Ingredients
Scale
- 8 oz flat rice noodles
- 1 cup protein (chicken, shrimp, or tofu)
- 1 bell pepper, sliced
- 1 cup bean sprouts
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1/2 cup Thai basil (or regular basil)
- 1 lime, for squeezing
- 2 tablespoons cooking oil
Instructions
- Soak the rice noodles in hot water for about 30 minutes until softened. Drain and set aside.
- Chop the bell pepper, green onions, and prepare the protein of choice.
- In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat.
- Add minced garlic and ginger to the skillet and sauté until fragrant, about 30 seconds.
- Add the protein and cook until fully cooked.
- Stir in the sliced bell peppers and cook for an additional 2-3 minutes.
- Pour in the soy sauce, oyster sauce, and brown sugar, stirring to combine.
- Add the soaked noodles to the skillet, tossing gently until evenly coated.
- Just before serving, fold in the fresh basil and a squeeze of lime juice.
- Plate and serve, garnished with extra basil and lime wedges.
Notes
Adjust spice level by adding chili flakes if desired. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 30mg
Keywords: Thai noodles, Drunken noodles, quick recipes, stir fry, street food