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Source of Recipe


Recipe Introduction

Quick and easy Thai noodles make a tasty meal. You can easily change the ingredients to suit your own tastes. Different veggies can be added or substituted such as mushrooms, snow peas etc


  • 8 ounces flat rice noodles
  • 2 tablespoons kikoman soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon brown sugar
  • 1 tablespoon canola oil
  • 1 cup diced extra firm tofu
  • 2 teaspoons minced garlic
  • 1 sliced Thai chile or thai chili paste (just use very little the first time and then you'll know how much to increase or decrease it by the)
  • 1 1/2 cups sliced broccoli
  • 1/2 cup thinly sliced red onions
  • 1 cup bean sprouts
  • 1 cup Thai basil (you can use regular basil leaves in its place if you can't find this ingredient but it will give a different flavor


  • Soak noodles for 15 minutes in warm water.
  • In a large pot of boiling water, cook rice noodles until just tender, about 1 minute; drain and set aside.
  • In a small bowl, combine the Kikoman sauce, oyster sauce and sugar and put it aside.
  • Heat oil in a large skillet or wok over medium-high heat.
  • Add tofu and cook until its a golden colour which should take about 30 seconds to a minute and set this aside.
  • Add garlic and cook 10 seconds.
  • Add chili, broccoli, onion and stir fry for 30 secs.
  • Add the soy sauce mixture, noodles, sprouts, basil and reserved tofu and stir-fry for 1 minute, or until hot.
  • Serve in a serving platter.
  • MY NOTE:
  • Double up on the soy, oyster sauce and brown sugar

Categories: Asian  Side Dish 
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