Ingredients
- 8 ounces rice noodles
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 cup fresh Thai basil leaves
- 1 red bell pepper, sliced
- 2 green onions, chopped
- 1 lime, cut into wedges
- Optional: sliced chili for heat
Feel free to substitute ground beef with ground chicken or turkey for a lighter version. You can also swap rice noodles for your favorite pasta if that’s what you have on hand.
Instructions
- Begin by preparing the rice noodles according to the package instructions. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spatula, about 5-7 minutes.
- Add the minced garlic and ginger to the skillet and sauté for 1-2 minutes until fragrant. This step always reminds me of helping my abuela in the kitchen, learning the magic of aromas.
- Stir in the soy sauce, fish sauce, oyster sauce, and brown sugar. Mix everything well and let it simmer for 2-3 minutes, allowing the flavors to meld together.
- Toss in the fresh Thai basil leaves and sliced bell pepper, stirring until the basil is wilted and the pepper is just tender, about 2 minutes.
- Add the cooked rice noodles to the skillet, gently tossing everything together to ensure the noodles are well coated with the sauce and beef mixture.
- Garnish with chopped green onions and, if desired, sliced chili for an extra kick.
- Serve hot with lime wedges on the side for that burst of tanginess that ties the dish together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International