Description
A flavorful Thai dish featuring wide rice noodles stir-fried with chicken, vibrant vegetables, and a delicious umami sauce.
Ingredients
Scale
- 8 oz wide rice noodles
- 2 tbsp vegetable oil
- 1 lb chicken breast, sliced
- 1 bell pepper, sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 2–3 tbsp soy sauce
- 1–2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp chili flakes (adjust to taste)
- Fresh basil leaves for garnish
Instructions
- Soak the rice noodles in hot water until softened, about 10 minutes. Drain and set aside.
- Heat the vegetable oil in a large pan or wok over medium-high heat.
- Sauté the minced garlic for about 30 seconds until fragrant.
- Cook the sliced chicken until golden brown and cooked through, about 5-7 minutes.
- Add the sliced bell pepper, julienned carrot, and broccoli. Stir-fry for 3-5 minutes until tender-crisp.
- Add the drained noodles, folding them into the mixture gently.
- Mix in the soy sauce, oyster sauce, fish sauce, sugar, and chili flakes, tossing everything together until well coated and heated through.
- Serve hot, garnished with fresh basil leaves.
Notes
Prep your vegetables and chicken ahead of time for a breeze in cooking. Customize with different vegetables or proteins as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg