Ingredients
- 8 oz flat rice noodles
- 1/3 cup Thai sweet chili sauce
- 3 tbsp oyster sauce
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp ketchup
- 2 tsp soy sauce
- 3 cloves garlic minced
- 1 tbsp gingerroot fresh, minced
- 1 tsp brown sugar packed
- 6 tbsp canola oil
- 1/2 lb shrimp peeled, devined and tails removed, patted dry
- 6 oz tofu cubed, patted dry
- 1/4 tsp salt
- 4 eggs beaten
- 1 cup bean sprouts
- 2 green onions finely chopped
- 1/2 cup toasted peanuts finely chopped
- 1/2 cup cilantro leaves fresh, lightly packed
- 1 lime cut into 4 wedges
- 8 Thai chilies
Servings: people
Instructions
- Place noodles in large, heatproof bowl; top with boiling water. Cover and let stand for 10 minutes. Drain well and refresh under cold running water.
- Whisk together sweet chili sauce, oyster sauce, lime juice, fish sauce, ketchup, soy sauce, garlic, ginger and sugar; set aside.
- In wok or large non-stick skillet, heat 2 tbsp of oil over medium-high heat; stir-fry shrimp until they start to turn pink, approximately 1 or 2 minutes. Transfer to plate.
- Add 2 tbsp of oil, tofu and salt to wok; stir-fry until tofu starts to turn golden approximately 1 or 2 minutes. Transfer to plate.
- Add remaining oil to wok. Stir in eggs; fry for 1 minute. Add noodles, then sauce; stir-fry for 3-4 minutes. Return tofu and shrimp to wok; stir-fry until shrimp is cooked through, and noodles are tender and steaming, approximately 1-2 minutes.
- Garnish with bean sprouts, green onions, peanuts and cilantro. Serve with lime wedges and Thai chilies.
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