Ingredients

• 8 oz wide rice noodles
  
• 2 Tbsp sesame oil (or canola)
  
• 2 shallots, chopped
  
• 2 carrots, thinly sliced
  
• 1 large chicken breast, chopped (or substitute shrimp or tofu)
  
• 3 large cloves garlic, minced
  
• ½ teaspoon fresh minced ginger
  
• 1 zucchini, thinly sliced
  
• 1 green bell pepper, thinly sliced
  
• 2 green onions, chopped
  
• 1 roma tomato, sliced
  
• 1 cup fresh Thai Holy Basil leaves (or regular basil), roughly chopped
  

• 3 Tbsp oyster sauce
  
• 1/3 cup low sodium soy sauce
  
• 2 teaspoons fish sauce
  
• 2 teaspoons brown sugar
  
• 2 Tbsp water
  
• 1 teaspoon Thai red chili paste (adjust to taste; sriracha or crushed red pepper flakes also work)

Instructions

1. Cook the noodles following the directions on the package. Set aside.
2. Stir together the sauce ingredients in a small bowl and keep it nearby.
3. Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the shallots and carrots and sauté for about 2 minutes.
4. Add the remaining 1 tablespoon of oil. Stir in the chicken (or chosen protein), season lightly with pepper, and cook until fully done.
5. Add the garlic and ginger, cooking only about 10 seconds until fragrant.
6. Mix in the bell pepper, zucchini, tomato, and the white parts of the green onion. Cook another 2 minutes.
7. Add the drained noodles to the pan and pour the sauce over everything. Toss well and let it heat through for a few minutes.
8. Remove from heat and fold in the chopped basil.
9. Serve hot, topping with extra green onion and your preferred heat booster (more chili paste, sriracha, or crushed red pepper).