Wide rice noodles get tossed in a screaming-hot wok with garlic, sliced Thai chilies, and a savory tamari-based sauce until every strand is glossy and coated. Crisp-tender red bell pepper and baby corn add color and crunch, while a big handful of fresh Thai basil gets folded in at the end so it wilts into fragrant ribbons throughout the dish. The high-heat stir-fry technique keeps everything vibrant and just-cooked rather than soggy, and a squeeze of lime at the table brightens the whole bowl. It's a fast, weeknight-friendly noodle dish with bold, peppery heat balanced against sweet and salty notes in every bite. This one's a solid pick for a vegan noodle night ā satisfying, saucy, and packed with texture from start to finish.
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Learn more ā4 servings
Bring a large pot of water to a boil. Add the rice noodles and cook according to package directions until just tender but still slightly firm, about 5ā7 minutes. Drain, rinse under cold water, and toss with 1 tbsp of the neutral oil to prevent sticking. Set aside.
In a small bowl, whisk together the tamari, gluten free oyster sauce, fish sauce, dark soy sauce, sugar, and white pepper until the sugar dissolves. Set the sauce aside.
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