If you’ve ever wanted a meal you can throw together faster than your local Thai restaurant can deliver, then this is the recipe for you! Tons of fresh veggies and taste, this is a perfect late night meal or dinner for you and your friends.
I’ve been toying around with some Thai noodle recipes as of late, but none have been real winners. It seems like Thai dishes should be super easy to throw together. I’ve found however that the ratio of stuff that goes into the sauce matters in a huge way, of which I haven’t been able to nail. But thank the stars it finally came together for this recipe thanks to Bon Appetit Magazine and their decoding of a Thai dish found in a Chicago restaurant. And by the way it works every time which is why I’m so excited to share! The biggest thing to note is that all these ingredients can be found in your local grocery store. I’m living proof of that here in the Mid West
The basis of this recipe combines flat rice noodles with veggies, egg and a sauce. It can easily be tailored to include meat (which is how the recipe is written), but can be made with beef, shrimp or even pork. For those vegetarians out there, you can opt for tofu. The vegans leave out the eggs and find a vegetarian version of oyster sauce that uses mushrooms. For those who are gluten free, you would use a wheat free soy sauce. This recipe has a little bit of fire thanks to the Sriracha, so you can always opt out although I think it makes a huge difference. All in all, this can be a recipe for everyone.
Without further ado, Pepper Thai Noodles!
Pepper Thai Noodles
2 tablespoons Oyster Sauce
1 tablespoon Asian Chili-Garlic Sauce
1 tablespoon reduced-sodium Soy Sauce
1 tablespoon of Sriracha
1/2 teaspoon Sugar
1/4 teaspoon Salt
8-10 oz package of dried wide Rice Noodles
2 tablespoons Vegetable Oil
1 Garlic clove or 1 teaspoon of jarred Garlic, minced
1 1/2 cups of Chicken, cooked and cut into 1-inch pieces (one breast or so)
1 orange Bell Pepper, cut into 1-inch pieces
1 small Onion, cut into 1-inch pieces
1/2 cup Cherry tomatoes, halved
1 large Egg
1/2 cup fresh Basil
In a small bowl, combine Oyster Sauce, Chili-Garlic Sauce, Soy Sauce, Sriracha, Sugar and Salt into a small bowl. Set aside.
Cook the Rice Noodles as directed on your package (usually just boiling for a few minutes). Drain and run under cold water to cool, and leave in strainer till ready.
Using a skillet or wok, heat Vegetable Oil on medium-high heat. Add Garlic and cook for one minute. Add in the remainder of your ingredients, Chicken, Bell Pepper, Onion, Tomatoes, Egg and Basil. Cook for two to three minutes until everything is heated and Eggs are cooked through. Add in half of your sauce and toss to coat everything. Add in your Rice Noodles and the remaining sauce. Cook one to two more minutes until Rice Noodles are thoroughly heated.
Remove wok or skillet from heat and serve immediately. Garnish with additional Basil or Sriracha as warranted.