Ingredients:

  • 3 tablespoons soy sauce (45 ml)
  • 2 tablespoons oyster sauce (30 ml)
  • 1 tablespoon dark soy sauce (15 ml)
  • 1 tablespoon sugar (12 g)
  • 1 tablespoon chili paste (15 g)
  • 12 oz wide rice noodles (340 g)
  • 2 tablespoons vegetable oil (30 ml)
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets (150 g)
  • 1 cup Chinese broccoli or bok choy, chopped
  • 1 cup bean sprouts (100 g)
  • 2 large eggs, lightly beaten (optional)
  • 1 cup fresh Thai basil (or sweet basil)
  • 8 oz chicken breast, sliced (227 g)
  • 8 oz shrimp, peeled and deveined (227 g)
  • 8 oz tofu, cubed (227 g)

Instructions:

  1. Soak wide rice noodles in hot water according to package instructions. Drain and set aside.
  2. In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce, sugar, and chili paste. Reserve.
  3. In a wok or large skillet, heat 2 tablespoons of vegetable oil over high heat.
  4. Add minced garlic and sauté until fragrant, about 30 seconds.
  5. Incorporate your choice of protein (chicken, shrimp, or tofu), stir-frying until just cooked through.
  6. Add bell pepper, broccoli, and Chinese broccoli (or bok choy), cooking until tender yet crisp.
  7. Toss in the soaked noodles and the prepared sauce. Stir-fry to combine everything well.
  8. If using eggs, create a well in the centre of the mixture, pour in the eggs and scramble until cooked.
  9. Add bean sprouts and fresh basil, tossing everything together for an additional minute.
  10. Plate and serve immediately, garnished with more basil if desired.