
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.
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.
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.
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.
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.
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.
Add the Thai basil leaves and the green parts of the scallions. Toss just until the basil wilts, then remove from the heat and serve immediately.
Do not overcook the rice noodles or they can break apart in the wok. If Thai basil is unavailable, regular basil can be used, though the flavor will be milder. This dish is best eaten fresh, but leftovers can be refrigerated for up to 2 days and reheated quickly in a hot pan.




