Ingredients
- 1 pound dried rice noodles
- 3 tablespoons oil, divided
- ¼ cup sliced Thai chiles
- ¼ cup sliced onion
- 2 tablespoons minced garlic
- 2 tablespoons dark soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons soy-based seasoning sauce (such as Golden Mountain®)
- 1 tablespoon brown sugar
- 1 red bell pepper, cut into 1-inch pieces
- 1 cup chopped broccoli
- 1 cup pea pods
- ½ cup chopped carrots
- 1 cup chopped fresh Thai basil
Why This Recipe Is A Favorite
Quick Kitchen Tips
- Stir-fry ingredients on high heat to keep the noodles from sticking and to develop a smoky flavor.
- Adjust the amount of chili and garlic to match your preferred spice level.
Step 1
Soak the noodles in a pot of hot water with a tablespoon of oil. Let them sit for about 5 to 10 minutes until they’re soft, then drain and rinse them under cold water. Set the noodles aside for now.
Step 2
Heat the remaining oil in a wok or large pan over medium-high heat. Toss in the chiles, onion, and garlic, and cook everything until it turns golden and fragrant, which should take around 5 minutes.
Step 3
Pour in the soy sauce, fish sauce, soy-based seasoning sauce, and brown sugar. Give it all a good stir to blend the flavors. Then add the drained noodles along with the bell pepper, broccoli, pea pods, and carrots. Stir-fry everything together until the veggies are just tender but still have a bit of crunch, about 3 to 5 minutes.
Step 4
Finally, throw in the basil leaves, take the pan off the heat, and let it sit for a minute so the basil can wilt and release its aroma before serving.
