Insanely tasty and super quick…especially if you’re organized. Jet Tila’s recipe from his book, ‘101 Asian Dishes You Need to Cook Before You Die’, is perfect…but what is below is what works for our family. Rice noodles do not do ‘leftover’ well, so you need to aim for an amount that will get gobbled up. Do your best to find super fresh rice noodles, and broad rice noodles are recommended – that said, mine were thin and ‘fresh’ from a vacuum pack in the refrigerator section. I also roasted the shrimp so that individuals could add (or not), as they wished – enjoy!
1/4 c. sweet soy sauce AND 3 T. fish sauce
2 T. oyster sauce AND 1 T. sugar
1 t. EACH Sriracha AND minced garlic
1/2 c. Thai basil leaves, chiffonade
3 T. canola oil (or avocado or peanut)
4 cloves of garlic, minced
4 eggs AND 1 serrano chili, thinly sliced (or more to taste)
1 or 2 lbs. large shrimp, peeled and deveined (I roasted a 907 g bag)
1 white onion, thinly sliced AND 2 c. grape or cherry tomatoes, halved
1 lb/454 g fresh rice noodles – if they’re vacuum packed like mine were then I recommend blanching them for a few seconds in boiling water)
1 c. Thai basil leaves, loosely packed
extra grape or cherry tomatoes and Thai basil for serving
Combine all of the sauce ingredients in a small bowl and set aside and have the remaining ingredients all ready to go.
In a large skillet or wok, heat up the oil over high heat and toss in the garlic to quickly sauté until lightly browned. Add in the eggs and chilis and lightly scramble the eggs for a a quick minute. Add in the shrimp (if you’re using it here), onion and tomatoes and cook and stir or fold constantly until the shrimp is pink, about 1 minute.
Add in the fresh noodles (or the lightly blanched almost-fresh noodles), sauce and basil leaves and toss to combine for a few minutes until well mixed and the sauce has basically disappeared. Add in more tomatoes and/or basil if you wish and serve immediately so the noodles are good and hot!