Danielle: This dish has an excellent balance between sweet, sour and salty. Watch to not over soften the noodles because they are cooked twice. You can always add grated carrots, snow peas, diced onion or other vegetables to vary the dish.
Rice noodles: 1 package, medium (250 g)
Ketchup or chicken stock: 3 tbsp
Lime juice or tamarind paste: 3 tbsp
Fish sauce: 2 tbsp
Brown sugar: 2 tbsp
Hot chili sauce: 1 tsp (spiracha or red chili flakes if you prefer)
Vegetable oil: 2 tbsp (usually canola)
Garlic or garlic powder: 2 cloves
Shrimps: 6 large (or replace with chicken breast)
Bean sprouts: 3 cups (keep some aside for garnish)
Green onions: 2
Peanuts: 3 tbsp, chopped (garnish)
Fresh cilantro: 1/3 cup chopped
Lime: 1, cut in wedges
1. Boil water, turn off the heat once boiling and add noodles, cover and let stand for 7 minutes then drain and set aside.
2. In a measuring cup, combine the ketchup (or stock), lime juice (or tamarind paste), fish sauce, sugar (or palm) and chili sauce.
3. Heat a wok over medium-high and add 1 tbsp of the oil. Beat the eggs and add to hot pan, swirl to coat bottom and then scramble. Remove from heat when cooked and set aside.
4. Add your choice of meat to the hot pan, stir fry for 2 minutes until just cooked then add the noodles, sauce mixture, sprouts and eggs. Toss to combine and cook for 1-2 min until the noodles are soft but not mushy.
5. Serve dish on a serving platter, sprinkle with remaining bean sprouts, green onions, peanuts, cilantro and garnish with lime wedges.
Published on October 22, 2009 Last edited on October 23, 2009Herbs & Spices in this Recipe: