Stir-Fried Flat Rice Noodles with Thai Basil and Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant stir-fry featuring tender flat rice noodles tossed with Thai basil, red bell peppers, onions, and zucchini for a fresh and aromatic meal. This Thai-inspired noodle recipe (vegetarian), ready in about 35 minutes, pairs flat rice noodles, fresh Thai basil leaves, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 10 min Serves 4 Thai cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 8 oz flat rice noodles in warm water for 20 minutes until tender but still firm, then drain well.
  2. Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add 1 small thinly sliced yellow onion, 1 medium thinly sliced red bell pepper, and 1 medium julienned zucchini to the wok. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
  4. Step 4: Add the drained noodles to the wok along with 2 tbsp water, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp brown sugar, and 1/4 tsp crushed red pepper flakes (if using). Stir-fry for 2-3 minutes, tossing gently until noodles are evenly coated and heated through.
  5. Step 5: Remove from heat and fold in 1 cup loosely packed fresh Thai basil leaves until wilted and fragrant, about 30 seconds. Serve immediately.

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