3 tbsp soy sauce or tamari (for gluten-free)
1 tbsp dark soy sauce (optional, for richer color)
1 tbsp vegan oyster sauce or hoisin sauce
1 tbsp maple syrup or brown sugar
1 tbsp rice vinegar or lime juice
1 tsp chili paste or sriracha (adjust for spice level)
For the Stir-Fry:
8 oz (225g) wide rice noodles
2 tbsp sesame oil or vegetable oil
2 cloves garlic, minced
1 small red chili, finely chopped (optional, for heat)
1 cup broccoli florets
1 cup bell peppers, sliced
½ cup carrots, julienned
½ cup baby corn or snap peas
1 block (8 oz/225g) firm tofu, cubed and pan-fried or air-fried
1 cup fresh Thai basil leaves (or sweet basil)
Directions:
Cook the Rice Noodles:
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