|Thailand’s most well-known noodle dish – with everything in it!
8 oz. (250 g) wide rice stick noodles
1/2 cup chicken broth
1/4 cup sugar
1/4 cup fish sauce
3 Tbsp. lime juice
2 Tbsp. ketchup
1/4 tsp. hot pepper flakes
4 oz. (125 g) boneless pork or chicken breasts
6 oz. (170 g) firm tofu
1/4 cup vegetable oil
1 egg, beaten
3 garlic cloves, minced
8 oz. (250 g) large raw shrimp, peeled and deveined
1 red pepper, diced
2 cups bean sprouts
1/2 cup coarsely chopped cilantro
6 green onions, thinly sliced
1/4 cup peanuts, chopped
In a large bowl, soak noodles in warm water for 15 minutes, drain and set aside. In a small bowl, whisk chicken broth, sugar, fish sauce, lime juice, ketchup and hot pepper flakes; set aside. Cut pork or chicken across grain into 1/4″ strips. Cut tofu into 1/2″ cubes; set aside. In wok or large frying pan, heat 1 tsp. oil over medium heat. Cook egg, stirring occasionally until scrambled and set. Transfer to a large plate. Wipe wok, add 1 Tbsp. oil, increase heat to medium-high and stir-fry garlic, shrimp and pork or chicken until shrimp are bright pink. Add to egg. Heat rest of oil; stir in tofu and red pepper. Cook, stirring occasionally, until tofu begins to brown. Stir in noodles for 1 minute or until they start to soften. Pour in sauce; stir-fry until noodles are tender. Return egg mixture to pan; add bean sprouts, cilantro and half the green onions. Stir until heated through. Remove to warm serving platter. Garnish with peanuts and remaining green onions. Serves 4.
Take my advice – I’m not using it.