Ingredients:
8 oz wide rice noodles
2 tbsp vegetable oil
2 cloves garlic, minced
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1/2 onion, sliced
1/2 cup snap peas
1/4 cup soy sauce
2 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sugar
1/4 tsp red pepper flakes
1/4 cup Thai basil leaves
Instructions:
Cook the rice noodles according to package instructions. Drain and set aside.
In a large skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and cook until fragrant, about 30 seconds.
Add the sliced bell peppers, onion, and snap peas to the skillet. Sauté until the vegetables are tender-crisp, about 3-4 minutes.
Add the cooked noodles to the skillet and toss to combine with the vegetables.
In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, sugar, and red pepper flakes. Pour this sauce mixture over the noodles and stir well to coat everything evenly.
Add the Thai basil leaves and cook for an additional 2-3 minutes until the basil is just wilted.
Serve hot and enjoy!
