Ingredients:

  • 12 oz (340 g) Dried Flat Rice Noodles (Pad Thai style, 1/4 inch wide)
  • 1 tsp Sesame Oil (for tossing noodles)
  • 4 Tbsp Low Sodium Soy Sauce
  • 2 Tbsp Oyster Sauce (or Vegetarian Mushroom Sauce)
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Brown Sugar (or Coconut Sugar)
  • 1 tsp Sriracha or Chili Garlic Sauce
  • 1 tsp Cornstarch (or Potato Starch)
  • 3 Tbsp Water (or Chicken Stock)
  • 2 Tbsp High Heat Cooking Oil (e.g., Peanut or Avocado)
  • 4 cloves Garlic, minced
  • 1 Tbsp Ginger, grated
  • 8 oz (225 g) Firm Tofu OR Protein of Choice (sliced thinly)
  • 1 medium Carrot, julienned
  • 1 large Red Bell Pepper, thinly sliced
  • 2 cups Napa Cabbage or Bok Choy, roughly chopped
  • 1 cup Bean Sprouts
  • 1/2 cup Green Onions (scallions), chopped (white and green parts separated)

Instructions:

  1. Soak rice noodles in a large bowl completely covered with hot tap water (or follow package instructions) until pliable but still slightly firm (al dente). Immediately drain thoroughly and toss gently with 1 tsp sesame oil to prevent sticking. Set aside.
  2. In a small bowl, whisk together all stir-fry sauce ingredients (Soy Sauce through Water/Stock) until the sugar is dissolved and cornstarch is fully incorporated. Set aside.
  3. Ensure all vegetables are chopped and aromatics (garlic/ginger) are prepped. Separate the white parts of the green onions from the green tops.
  4. Heat the wok over medium-high to high heat. Add 1 Tbsp of cooking oil. If using tofu or meat, cook until browned and cooked through. Remove from the wok and set aside.
  5. Add the remaining 1 Tbsp of oil to the hot wok. Add the garlic, grated ginger, and the white parts of the green onions. Stir-fry rapidly for 30 seconds until fragrant, ensuring the garlic does not burn.
  6. Add carrots and bell peppers. Stir-fry for 2 minutes until slightly softened but still crisp. Then add the cabbage/bok choy and stir-fry for another 1-2 minutes until just wilted.
  7. Return the cooked protein (if applicable) to the wok. Add the drained noodles and toss everything together vigorously for 1 minute to heat the noodles.
  8. Give the sauce mixture a final quick whisk and pour it evenly over the noodles and vegetables. Toss continuously for 1–2 minutes until the sauce bubbles, thickens rapidly, and evenly coats everything.
  9. Remove the wok from the heat immediately. Stir in the bean sprouts and the reserved green tops of the green onions. Serve straight away.