Description
A delicious and flavorful dish that encapsulates the essence of Thai street food, featuring flat rice noodles, fresh vegetables, and protein in a savory-sweet sauce.
Ingredients
Scale
- 8 oz flat rice noodles
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 3 tbsp low-sodium soy sauce
- 1 tbsp brown sugar
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 cup carrots, julienned
- 8 oz boneless chicken or shrimp
Instructions
- Bring water to a boil in a large pot. Add the flat rice noodles and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat until it shimmers.
- Add the minced garlic to the hot oil and sauté for about one minute until fragrant.
- Add the boneless chicken or shrimp to the skillet. Stir-fry until fully cooked, about 3-5 minutes for chicken and 2-3 minutes for shrimp.
- Toss in the sliced bell peppers, broccoli florets, and julienned carrots. Stir-fry for another two minutes until the vegetables are slightly tender.
- Add the drained noodles back into the skillet. Pour in the soy sauce and sprinkle the brown sugar on top. Toss everything well until combined and heated through.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water or soy sauce to keep the noodles moist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg