Description
A spicy and aromatic Thai stir-fried noodle dish with wide rice noodles, colorful bell peppers, onions, garlic, and fresh Thai basil leaves, coated in a savory and slightly sweet sauce
Ingredients
- Wide Rice Noodles: 8 oz, cooked according to package instructions
- Bell Peppers: 1 cup, sliced
- Onions: 1/2 cup, sliced
- Garlic: 3 cloves, minced
- Thai Basil Leaves: 1/2 cup, fresh
- Soy Sauce: 2 tablespoons
- Fish Sauce: 1 tablespoon
- Oyster Sauce: 1 tablespoon
- Sugar: 1 teaspoon
- Chili Flakes: 1/2 teaspoon or to taste
- Vegetable Oil: 2 tablespoons
Instructions
- Preheat a wok or large skillet over medium-high heat until very hot
- Mix soy sauce, fish sauce, oyster sauce, sugar, and chili flakes in a small bowl and set aside
- Add vegetable oil to the hot wok, swirling to coat the surface
- Stir-fry garlic for 30 seconds, then add onions and bell peppers and toss quickly
- Add cooked rice noodles and sauce mixture; toss continuously for 2-3 minutes until noodles are evenly coated
- Add Thai basil leaves, stir until wilted and fragrant, then remove from heat
- Plate the noodles hot and serve immediately
Notes
- Use wide rice noodles for authentic texture
- Do not overcook vegetables; they should remain crisp
- Adjust chili flakes gradually to match your spice preference
- Toss noodles quickly to coat evenly without breaking them
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Drunken Noodles, Pad Kee Mao, Thai Noodles, Spicy Noodles, Stir-Fried Noodles