#Thai Flat #Rice #Noodles with #Broccoli

Here is a recipe we adapted from vegetariangastronomy.com.


  • 10 oz flat rice noodles
  • 1 medium head of broccoli, washed
  • 1 white onion
  • 2 cloves garlic
  • 2 tbsp sesame oil
  • Vegetable oil for coating pasta
  • 1/4 cup chopped fresh basil (about 10-12 leaves)
  • 4 tbsp hoisin sauce
  • 1/3 c soy sauce
  • 1/4 c water
  • 1-2 tsp chili sauce (e.g. sriracha)
  • 2 tsp corn starch


  1. Cut the broccoli into medium sized florets. Mince the garlic. Dice the onion in to large pieces. Roll the basil in to a cigar shape and roughly chop.
  2. Prepare the sauce by whisking the hoisin sauce, soy sauce, water, chili sauce, and corn starch until the corn starch is completely dissolved.
  3. Cook the rice noodles according to the package (generally this involves putting the noodles in a pot of hot water for a few minutes, followed by cooking in boiling water for only a few minutes). Rice noodles cook fast, so be very careful not to overcook!
  4. Once the noodles are cooked, strain them and coat with a bit of vegetable oil to ensure the noodles don’t stick together.
  5. Add the sesame oil to a wok and heat on medium-high until a splash of water sizzles.
  6. Add the garlic and fry for about 15 seconds.
  7. Add the broccoli and onion and cook until vegetables are soft and cooked.
  8. Turn the heat down to medium, then add rice noodles and sauce. Mix frequently until sauce begins to thicken and coats everything.
  9. Turn off the heat, add the basil, and mix to combine. Serve hot.

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