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Asian/Hawaiin


8 ounces dried flat rice noodles, 1/4 inch thick
5 tablespoons peanut oil
3 eggs, lightly beaten
4-8 garlic cloves, minced
1/2 lb-1 lb boneless skinless chicken breast, cubed or shrimp
2-4 scallions, cut into 1-inch lengths
1 cup bean sprouts or 2 cups broccoli
peanuts/cashews (optional for topping)
Sauce (I usually double it)
- 2 tablespoons nam pla (Thai fish sauce)
- 2 teaspoons tamarind paste
- 1-2 teaspoons sugar (I prefer 1)
1/4 cup chopped peanuts
1/4 cup chopped fresh cilantro leaves
2 small fresh green chiles, preferably Thai, seeded and sliced (more if you like heat)
1 lime, cut into wedges
optional 2-3 tbsp Sichuan chili crisp (add 1 to the beaten eggs and 2 to the tamarind/nam pla sauce)

First, submerge the rice noodles into a bowl of boiling water and cover with a lid to soak. Noodles will be cooked in about 15 minutes. Once cooked, drain the hot water, replace the bowl with cold water, and set noodles aside.

Next, put 2 tablespoons of peanut oil into a wok or large skillet and heat over medium-high heat. Once hot, add the eggs and scramble with a whisk or fork. Scramble the eggs as quickly as possible; they should be very thin with very little curd. Once cooked, remove eggs from pan and set aside.

Add the remaining peanut oil to the pan. Add the garlic and chicken/shrimp, stirring frequently until the chicken/shrimp is fully cooked. Remove the chicken/shrimp from the pan and set aside on a plate.

Next, add the scallions, 1/2 the chiles, half of the bean sprouts or all the broccoli and turn the heat to high. Saute for about 3 minutes, then transfer these ingredients to the plate of chicken/shrimp.

Place the drained noodles, eggs, nam pla, tamarind and sugar in the pan and cook until heated, about 3 minutes. Next, add the chicken/shrimp, scallions and bean sprouts/broccoli and toss to combine and heat, about 2 minutes more.

Serve immediately with the peanuts, cilantro, chiles and remaining bean sprouts as garnishes on top. Place the lime wedges to the side of the serving plates.

You could add additional veggies (broccoli/sugar peas/cauliflower). If you do stir fry after the shrimp, and make a bit more of the tamarind/fish sauce/sugar) and add it at the end of the stir fry. Remove when cooked and put with the chicken/shrimp.

Excellent