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Prep Time: 30 Minutes Cook Time: 7 Minutes |
Ready In: 37 Minutes Servings: 6 |
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The most well-known dish in Thailand, this ones a goodie! Not sure if they have ketchup in Thailand but I like to add it in! Don't let the list of ingredients scare you, this is not a hard recipe and well worth making! To save some time you can chop all the ingredients up to one day ahead and refrigerate. Ingredients:
8 ounces wide stick rice noodles |
1/2 cup chicken broth |
1/4 cup sugar |
2 -4 tablespoons fish sauce (or to taste) |
2 -3 tablespoonss lime juice |
2 tablespoons ketchup |
1/2 teaspoon dried red pepper flakes (or to taste) |
2 boneless skinless chicken breasts (or use boneless pork, can use more) |
6 ounces tofu (can use more) |
4 tablespoons vegetable oil, divided |
1 large egg, beaten |
1 -2 tablespoon fresh minced garlic (or to taste) |
8 ounces medium raw shrimp, peeled and deveined (can use more) |
1 large red bell pepper, seeded and chopped |
2 cups bean sprouts, packed |
6 -7 green onions, chopped |
1/2 cup chopped peanuts (can use more) |
black pepper (optional) |
Directions:
1. Soak the rice stick noodles noodles in a bowl of warm water for about 12-15 minutes; drain and set aside.
2. In a small bowl whisk together the chicken broth with sugar, fish sauce, lime juice, ketchup and red pepper flakes; set aside.
3. Slice the chicken or pork into about 1/4-inch strips, then cut the tofu onto about 1/2-inch cubes; set aside.
4. In a wok or large frypan heat 1 tablespoon oil over medium heat; add in beaten egg and cook stirring occasionally until scambled and cooked; transfer to a large bowl, then wipe the wok or skillet clean.
5. Add in 1 tablespoon oil, then increase the heat to medium-high; add in the garlic, whole shrimp and chicken or pork strips; stir-fry until the shrimp is bright pink, then remove everything to the bowl with the egg in it.
6. Add in the remaining 2 tablesoon oil then add in the tofu and bell peppers; cook stirring occasionally until the tofu begins to brown.
7. Stir in the noodles; cook for 1 minute or until they start to soften; pour in the prepared sauce mixture; stir-fry until until the noodles are completely cooked and tender.
8. Return the egg mixture to the wok or skillet; add in bean sprouts and HALF of the green onions; stir until heated through, season with black pepper if desired; remove to a platter or large bowl.
9. Sprinkle with the peanuts and remaining green onion.
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