Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons dark soy sauce
  • 2 teaspoons light soy sauce
  • 2 teaspoons fish sauce
  • 2 teaspoons oyster sauce
  • 2 teaspoons brown sugar
  • 1/4 teaspoon ground pepper
  • 1 tablespoon water
  • 8 ounces dried rice noodles (225 g, flat and wide noodles are preferred)
  • 2 tablespoons vegetable oil
  • 1 teaspoon finely chopped garlic
  • 2-3 Thai bird's eye chilies (chopped)
  • 1/4 cup finely chopped onion
  • 4-5 baby corn (sliced into quarters)
  • 1/2 cup sliced mixed bell peppers
  • 1/2 cup chopped green onions
  • 1 cup Thai holy basil
  • 1 tablespoon crushed roasted peanuts
  • 1 bird's eye chili (sliced)
  • 2-3 Thai basil leaves

Instruction

  • Stir together the dark soy sauce, light soy sauce, fish sauce, oyster sauce, brown sugar, ground pepper, and water in a bowl or a measuring cup and set aside.
  • Notes: You can use 4 tsp of all-purpose soy sauce in place of dark and light soy sauce. Skip the fish sauce and oyster sauce for a vegan version.
  • Cook the rice noodles according to package directions. Drain and set aside.
  • Heat vegetable oil in a wok.
  • Once the oil is hot, add finely chopped garlic, chopped bird’s-eye chilies, and thinly sliced onion. Sauté for 30 seconds on high heat. Stir continuously to avoid burning.
  • Now add baby corn, mixed bell peppers, green onion, and Thai holy basil. Sauté for a minute on high heat.
  • Add the sauce mixture and the cooked noodles to the wok and toss everything well.
  • You might see a little liquid at the bottom, but it will get absorbed by the noodles in a few minutes. Transfer the noodles to a serving bowl and top with crushed peanuts, sliced chilies, and Thai basil. Serve hot.