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Asian/Hawaiin


8 oz dried rice noodles (flat stick/pad thai)
2 Tbsp Peanut/veggie oil
1 lb shrimp (or beef/chicken/tofu)
4 cups broccoli packed in bite size pieces
Peppers Thai/bird/Serrano chili's chopped fine (generally 3-4 Thai/bird or 1 Serrano). This is the heat so its definitely to taste.
4 cloves garlic minced (I like to double)
3 green onions/scallions sliced in 1 inch pieces (I like to double)
2-3 jumbo, 4 small eggs whisked
1 1/2 cups packed thai basil leaves
cashews/peanuts for topping

Stir Fry Sauce
2-3 TBSP low sodium soy
2 TBSP oyster sauce
2 TBSP fish sauce
1 TBSP sweet dark soy
1 TBSP Thai chili sauce/sriracha (more or less to taste)

1) prepare noodles per the package directions
2) make the stir fry sauce by combining the ingredients
3) Heat 1 TBSP oil in wok/fry pan on high heat
4) cook shrimp till slightly underdone and remove to bowl
5) add 1 TBSP oil to the pan/wok and add the broccoli and peppers. Saut� for 3 minutes stir occasionally. Add the garlic, onions and saut� an additional 2 minutes stirring frequently
6)push veggies to side of pan making a whole and add the egg in the hole and quickly scramble.
7) add the noodles, shrimp and basil. Add the stir fry sauce and combine. Cook two minutes, taste and season with Salt/Pepper and serve, top with nuts if using.

Excellent