Thai Stir-Fried Noodles with Vegetables

thespruceeats.com

Jeremy Hendzel

5 to 8 ounces Chinese-style wheat noodles (or egg noodles)

2 to 3 tablespoons vegetable oil (for stir-frying)

4 cloves garlic (minced)

2 to 3 teaspoons galangal (or ginger, grated)

¼ cup shallots (or purple onion, chopped)

1 carrot (sliced or cut into matchsticks)

5 to 8 shiitake mushrooms (sliced)

1 small head broccoli (chopped into florets)

1 small red pepper (sliced)

2 cups bean sprouts

Garnish: fresh coriander or basil

subheading: Stir-fry Sauce:

3 tablespoons fresh lime juice (or more to taste)

3 tablespoons soy sauce (or more to taste)

1 tablespoon fish sauce (or more to taste)

3 tablespoons rice vinegar (or white wine vinegar)

3 tablespoons oyster sauce

1 ½ to 2 teaspoons sugar (or more to taste)

¼ tablespoon white pepper (available in most spice aisles)

½ to ¾ teaspoon dried crushed chili (chili flakes or fresh-cut red chili; or more to taste)

Directions at thespruceeats.com

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