Ingredients
Scale
- 8 oz flat rice noodles
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 cup chicken breast or tofu, diced
- 1/2 cup fresh Thai basil leaves
- 3 cloves garlic, minced
- 2 tbsp low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tsp Sriracha or chili paste (adjust to taste)
- 2 tbsp vegetable oil
Instructions
- Soak rice noodles in hot water until tender but chewy; drain and set aside.
- Chop bell peppers and broccoli; mince garlic.
- In a large skillet over medium heat, add oil and cook the chicken or tofu until golden (5-7 minutes).
- Add garlic and sauté until fragrant; then toss in bell peppers and broccoli for another 3-4 minutes.
- In a small bowl, whisk together soy sauce, oyster sauce, Sriracha, and a splash of water; pour over the veggie mixture.
- Add drained noodles and Thai basil; toss everything together for about 2-3 minutes until well combined.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 460
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg