Description
A vibrant and flavorful dish combining tender rice noodles with fresh vegetables and a kick of heat, perfect for spice lovers.
Ingredients
- 12 oz rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup bean sprouts
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon chili paste
- 1 teaspoon sugar
- Fresh basil leaves
- Lime wedges, for serving
Instructions
- Cook the rice noodles according to package instructions. Once cooked, drain and set aside.
- In a large pan or wok, heat the vegetable oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
- Add sliced red bell pepper and broccoli to the pan, stir-fry for 3-4 minutes, until tender but crisp.
- Push the vegetables to one side of the pan and pour in the beaten eggs, scrambling until fully cooked.
- Add the drained noodles to the pan. In a bowl, mix soy sauce, oyster sauce, chili paste, and sugar; pour over the noodles and toss until combined.
- Finally, add bean sprouts and fresh basil, mixing until heated through, about 1 minute.
- Serve hot with lime wedges on the side.
Notes
Use fresh ingredients for the best flavor. Adjust heat level by modifying chili paste amount.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai