Thai Basil Rice Noodles
These Thai basil rice noodles are fast, savory, and packed with bold flavor from fish sauce, oyster sauce, soy sauce, fresh chilies, and fragrant Thai basil. It is a simple weeknight noodle dish that comes together quickly in a hot wok and tastes like restaurant-style stir-fry at home.
Servings4 Portions
Prep Time15 Mins
Cook Time15 Mins
Difficulty
Intermediate
Ingredients
4
- wide dried rice noodles8 oz
- bell pepper0.5
- scallions3
- Thai basil leaves2 cup
- garlic3 clove
- Thai red chili peppers1
- neutral oil2 tbsp
- brown sugar1 tsp
- Thai thin soy sauce2 tsp
- dark soy sauce1 tsp
- fish sauce1 tbsp
- oyster sauce2 tsp
Step-by-Step Instructions
01
Bring a pot of water to a boil. Cook the wide rice noodles according to the package directions until just tender but still slightly chewy, about 4 to 5 minutes. Drain and rinse under cold water to stop the cooking, then set aside.
02
In a small bowl, whisk together the brown sugar, Thai thin soy sauce, dark soy sauce, fish sauce, and oyster sauce until the sugar is dissolved.
03
Heat a wok or large skillet over high heat until very hot. Add the neutral oil, then add the garlic, the white parts of the scallions, Thai red chili peppers, and bell pepper. Stir-fry for about 30 seconds, just until fragrant.
04
Add the cooked rice noodles to the wok. Toss with a scooping motion for 1 minute so the noodles heat through and combine with the vegetables.
05
Pour in the sauce and stir-fry over high heat for about 1 minute, tossing constantly, until the noodles are evenly coated and lightly glossy. Scrape the bottom of the wok as needed to prevent sticking.
