Ingredients:

  • 8 oz (225g) wide fresh rice noodles (about 1-inch wide), separated if stuck together
  • 1 tablespoon vegetable oil
  • 8 oz (225g) chicken thighs (cut into bite-sized pieces), pork tenderloin (cut into bite-sized pieces), tofu (pressed and cubed), or shrimp (peeled and deveined)
  • 1 tablespoon soy sauce (plus extra for marinating tofu)
  • 1 teaspoon cornstarch
  • 1 red bell pepper, thinly sliced
  • 1/2 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 red chili, finely chopped (or more, depending on your spice tolerance – go wild!)
  • 1 cup Thai basil leaves (fresh)
  • 1/2 cup green beans, trimmed and cut into 1-inch pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce (for colour)
  • 1 tablespoon oyster sauce (vegetarian oyster sauce works too!)
  • 1 tablespoon fish sauce (optional, but adds depth)
  • 1 tablespoon sugar (brown or white)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha (or more, to taste)
  • 1 tablespoon Shaoxing wine (or dry sherry)

Instructions:

  1. Marinate your chosen protein with soy sauce and cornstarch for at least 10 minutes. (Tofu: press first, then marinate.)
  2. Whisk together all sauce ingredients in a small bowl and set aside.
  3. Heat vegetable oil in a wok or large skillet over high heat. Add protein and stir-fry until cooked through and slightly browned. Remove from wok and set aside.
  4. Add more oil to the wok if needed. Add garlic and chili and stir-fry for 30 seconds until fragrant.
  5. Add onion, bell pepper, and green beans to the wok and stir-fry for 2-3 minutes until slightly softened but still crisp.
  6. Add the rice noodles to the wok and toss with the vegetables. If noodles are sticking, add a splash of water to help loosen them.
  7. Pour the prepared sauce over the noodles and vegetables. Toss everything together well to coat evenly.
  8. Return the cooked protein to the wok and toss to combine.
  9. Stir in the fresh Thai basil leaves at the very end, just until wilted.
  10. Serve hot, garnished with extra chili flakes or a wedge of lime, if desired.