Ingredients
8 oz wide rice noodles
2 tablespoons vegetable oil
1 lb chicken breast or shrimp, sliced
4 cloves garlic, minced
1 Thai chili, finely chopped (optional for extra spice)
1 red bell pepper, sliced
1 small onion, sliced
1 cup snap peas or baby corn
½ cup Thai basil leaves
Sauce
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 tablespoon dark soy sauce (for color and depth)
1 teaspoon sugar
1 teaspoon rice vinegar
Instructions
Prepare the Noodles:
Cook rice noodles according to package instructions. Drain and set aside.
Cook the Protein:
In a large wok or skillet, heat vegetable oil over medium-high heat. Add chicken or shrimp and cook until fully done. Remove and set aside.
Sauté the Aromatics:
In the same pan, add garlic and Thai chili. Sauté for 30 seconds until fragrant.
Stir-Fry the Vegetables:
Add bell pepper, onion, and snap peas. Stir-fry for 2-3 minutes until slightly tender.
Combine Everything:
Return the cooked protein to the pan. Add the cooked noodles and pour in the sauce. Toss everything together for 2-3 minutes.
Finish with Basil:
Turn off the heat and stir in Thai basil leaves. Let them wilt slightly.
Serve hot and enjoy!