Ingredients
- 2 tablespoons thick soy sauce or hoisin
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Thai chili garlic oil (if you can’t find this, use sambal oelek or Sriracha)
- 2 tablespoons fish sauce
- 3 tablespoons peanut or canola oil
- 3 garlic cloves, minced
- 1 shallot, minced (consider torpedo or sweet onion as an alternative)
- 2 eggs, whisked
- 12 medium shrimp, shelled and deveined, tails on (can omit or use any type of diced and fried meat)
- 1 cup tofu, chopped (I used fried, but well-drained raw tofu will also work)
- One 12-ounce bag of rice flake noodles, soaked in lukewarm water for 10 minutes and drained
- 1 cup packed basil leaves
- A few cups of greens and diced vegetables (consider peppers, tomatoes, sweet corn, or eggplant)
Directions
Serves 4
Heat a wok (or the biggest skillet you have) over medium-high heat. In a separate bowl, whisk together thick soy sauce, regular soy sauce, oyster sauce, chili oil, and fish sauce; set aside. Add peanut oil to the wok and cook the garlic and shallot until light brown. Add eggs and scramble together. Add shrimp and tofu and cook for 2 minutes, then add the drained noodles, bell peppers, and sauce mixture (if using eggplant you may want to cook that separately until it’s ready, then add it here with other quick-to-cook veggies). Stir-fry mixture for 5 minutes, add basil and cook for 2 more minutes, or until some of the noodles are a bit crisp on the edges.