Categories: Asian
Ingredients
- 1 tbsp canola oil
- 1 tbsp sesame or peanut oil
- 2 onions, sliced thinly
- 100g (3 ounces) extra-firm tofu, pressed and diced
- 6 cloves garlic
- 1/4 tsp chili flakes
- 225g (1/2 lb) shrimp or very thinly sliced chicken or pork
- 1 egg
- 2 tsp sugar
- 1 tbsp fish sauce
- 2 tbsp oyster sauce
- 250g (1/2 lb) flat rice noodles (shaped more like fettuccine)
- 1 carrot, shredded
- 200g (7 oz) bean sprouts
- limes
- chopped peanuts
- chili flakes
- sugar
- green onions
Directions
- In a wok or large skillet, heat the oils over medium. When hot, add the onions, tofu, garlic, and chili flakes. Cook until the onions are soft.
- Add the shrimp (or chicken or pork). Stir fry until fully cooked.
- Add the egg and stir fry until the egg is cooked.
- Add the sugar, fish sauce, oyster sauce, noodles, and 1 ½ cups of water. Cover. Open and stir every minute or so. Try to press the noodles into the water in order for them to soften and cook.
- Once the noodles are soft add in the carrot and bean sprouts. Stir to combine.
- Serve with fresh cut limes for squeezing, chopped peanuts, extra chili flakes for those who want more spice, and sugar for those who like it sweeter.