Thai dragon noodles

Prepare the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, sugar, sriracha sauce, lime juice, and minced garlic. Set the sauce aside.
Cook the rice noodles: Cook the rice noodles according to the package instructions until they are tender but still firm. Drain and rinse them under cold water to stop the cooking process. Set aside.
Heat the vegetable oil in a large pan or wok over medium-high heat.
Add the sliced chicken and stir-fry for 2-3 minutes, or until it's no longer pink and is cooked through. If you're using shrimp, tofu, or beef, adjust the cooking time accordingly. Remove the cooked meat from the pan and set it aside.
In the same pan, add a bit more oil if needed. Add the sliced red bell pepper, julienned carrot, and sliced onion. Stir-fry for 2-3 minutes, or until the vegetables are tender-crisp.
Add the cooked noodles to the pan with the vegetables and pour the sauce over them. Toss everything together to ensure the noodles and vegetables are coated with the sauce.
Return the cooked chicken (or your protein of choice) to the pan and stir-fry for an additional 2-3 minutes to heat it through.
Add the chopped green onions and Thai basil leaves to the pan, and stir-fry for another minute until the basil leaves wilt.
Taste and adjust the seasoning if necessary, adding more soy sauce, sriracha, or lime juice to your liking.
Serve the Thai Dragon Noodles hot, garnished with additional basil leaves, lime wedges, and extra sriracha sauce if desired.
Enjoy your delicious Thai Dragon Noodles!

Ingredients

Sauce

Noodles

Instructions