Description
A flavorful Thai dish made with wide rice noodles and a mix of vegetables and proteins.
Ingredients
Scale
- 8 oz wide rice noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup bean sprouts
- 1 cup cooked chicken or shrimp
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon chili paste
- 2 green onions, chopped
- Fresh basil leaves for garnish
Instructions
- Soak the rice noodles in hot water for 30 minutes until softened.
- Heat oil in a pan over medium heat.
- Add garlic and sauté until fragrant.
- Add bell pepper and broccoli, stir-fry for 3-4 minutes.
- Add cooked chicken or shrimp, stir to combine.
- Drain the noodles and add to the pan.
- Add soy sauce, oyster sauce, fish sauce, and chili paste.
- Toss everything together until well mixed.
- Add bean sprouts and green onions, stir briefly.
- Serve hot, garnished with fresh basil.
Notes
- Adjust the spice level by adding more or less chili paste.
- You can substitute proteins according to preference.
- Fresh basil adds a nice aroma and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Thai Drunken Noodles, Pad Kee Mao, Thai Noodles, Stir-Fried Noodles