1/2-16 oz box (8 oz) A Taste of Thai Wide Rice Noodles
2 tablespoons oil
1 cup sliced onions
1 green bell pepper, julienned
2 tablespoons minced garlic
Optional: 1/2 teaspoon crushed red pepper flakes
1-14.4 oz can baby corn, drained
4 plum tomatoes, each cut into 6 wedges
2 tablespoons sweet soy sauce*
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon A Taste of Thai Fish Sauce
2 teaspoons sugar
1/2 cup firmly packed Thai basil leaves; if not available, use fresh Italian basil (although it will lack the licorice flavor of Thai basil)
1 teaspoon rice vinegar
Tradition says this classic Thai stir-fry is a good cure for a hangover.
Time
15 minutes to assemble
10 minutes to cook
Total time: 25 minutes
Yield
4 servings
Directions
Soak Rice Noodles according to directions on box. Stir to separate and set aside.
Heat oil in large skillet on a high temperature. Add onion, green pepper, garlic and crushed red pepper. Stir-fry until onion starts to wilt.
Add corn, tomatoes, sweet soy sauce, oyster sauce, soy sauce, Fish Sauce and sugar. Mix until combined.
Drain noodles and add to skillet. Stir-fry until just tender, test after 3 or 4 minutes. Mix in basil leaves and vinegar. Stir-fry until basil is just wilted. Serve.
*TEST KITCHEN TIP: Sweet soy sauce is found in any Asian store. If unavailable, make your own sweet soy sauce by mixing 3 parts soy sauce to 1 part dark brown sugar in a saucepan. Simmer until sugar is dissolved and sauce is slightly thickened. (Oyster sauce, sweet soy sauce and Thai basil are common products found in Asian markets)
