Description
A vibrant and flavorful noodle dish brimming with fresh vegetables and bold flavors, perfect for any meal.
Ingredients
- 8 ounces rice noodles
- 2 tablespoons vegetable oil
- 1 cup sliced bell peppers
- 1 cup sliced carrots
- 1 cup snap peas
- 3 cloves garlic, minced
- 1-2 red chilies, sliced (adjust to taste)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- Fresh basil leaves
- Lime wedges for serving
Instructions
- Soak the rice noodles in warm water for about 20 minutes or until softened. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Add garlic and chilies, stir-fry for about 30 seconds until fragrant.
- Add the sliced bell peppers, carrots, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Add the drained rice noodles to the skillet.
- In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, and sugar. Pour over the noodles and toss everything together to combine. Cook for another 2-3 minutes until heated through.
- Stir in fresh basil leaves just before serving.
- Serve hot with lime wedges on the side.
Notes
For best texture, use flat rice noodles and adjust chilies based on spice preference. Fresh basil enhances flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai