Thai Pad Hed

Ingredients

• Cooked rice noodles (8 ounces)
• Thai basil leaves (1/4 cup, torn)
• Brown sugar (1 tablespoon)
• Lime juice (1 tablespoon)
• Fish sauce (1 tablespoon)
• Oyster sauce (1 tablespoon)
• Soy sauce (2 tablespoons)
• Broccoli florets (1 cup)
• Carrots (2 medium, julienned)
• Bell peppers (1 large, sliced)
• Mushrooms (8 ounces, sliced)
• Ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Vegetable oil (2 tablespoons)

Instructions

1. Heat vegetable oil in a large wok or skillet over high heat.
2. Add minced garlic and grated ginger, and stir-fry for 1 minute until fragrant.
3. Add sliced mushrooms, bell peppers, julienned carrots, and broccoli florets to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
4. In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, lime juice, and brown sugar.
5. Pour the sauce mixture over the vegetables in the wok and toss to coat evenly.
6. Add torn Thai basil leaves and cooked rice noodles to the wok. Stir-fry for an additional 2 minutes until everything is heated through.
7. Serve hot and enjoy!