rice noodle recipes
This delicious Thai stir-fried rice noodle dish is packed with fresh vegetables and tossed in a savory sauce. It is a quick and easy meal for any weeknight, and it can easily be tailored to suit your taste or dietary preferences.
Equipment
- 1 large skillet or wok
- 1 measuring cups and spoons
- 1 spatula or wooden spoon
- 4 serving plates
Ingredients
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (or vegetarian alternative)
- 1 tablespoon lime juice
- 1 teaspoon sugar
- to taste fresh cilantro for garnish (optional)
Instructions
- Soak the rice noodles in hot water for about 10 minutes, or until they are soft but not mushy. Drain and set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Toss in the sliced bell peppers, julienned carrots, and broccoli florets. Stir-fry the vegetables for about 3-4 minutes until they start to soften.
- Add the soaked rice noodles to the skillet, stirring well to combine with the vegetables.
- In a small bowl, mix together soy sauce, oyster sauce, lime juice, and sugar. Pour this sauce over the noodle and vegetable mixture, tossing everything to coat evenly.
- Stir-fry for an additional 2-3 minutes until everything is heated through and well combined.
- Serve hot, garnished with fresh cilantro if desired.
Notes
Feel free to add protein to the dish such as tofu, shrimp, or chicken if you’d like.
Adjust the seasoning to your preference; you can add chili flakes for some heat or extra lime juice for tanginess.
This dish is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days.