Thai Stir-Fried Noodles Recipe with Vegetables

thespruceeats.com

Mammatimtam

subheading: For the Stir-Fry:

5 to 8 ounces Chinese-style wheat noodles, or egg noodles

2 to 3 tablespoons vegetable oil

4 cloves garlic, minced

2 to 3 teaspoons grated galangal, or ginger

¼ cup coarsely chopped shallots, or purple onion

1 medium carrot, sliced into matchsticks

5 to 8 shiitake mushrooms , sliced

1 small head broccoli, cut into florets

1 small red pepper, seeded and thinly sliced

2 cups bean sprouts

Fresh basil or cilantro, for garnish

subheading: For the Stir-Fry Sauce:

3 tablespoons fresh lime juice, more to taste

3 tablespoons soy sauce, more to taste

3 tablespoons oyster sauce

3 tablespoons rice or white wine vinegar

1 tablespoon fish sauce, more to taste

1 ½ to 2 teaspoons sugar, more to taste

¼ tablespoon white pepper

½ to ¾ teaspoon dried crushed chile, chile flakes, or fresh minced red chile, more to taste

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