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Ingredients

Noodle Mix

  • 1 onion sliced
  • 6 shallots sliced
  • A garlic bulb minced
  • 1 red bell pepper thinly sliced
  • 1 serrano chiles, thinly sliced
  • 2 cup Thai basil leaves, loosely ripped
  • 1 cup grape tomatoes, halved
  • 4 eggs
  • protein (optional)
  • 2 lbs of fresh rice noodles: it comes as a folded thick sheet, needs to be sliced & separated. I purchased it at Tai Nam.

Sauce

  • 8 tablespoons sweet soy sauce
  • 8 tablespoon oyster sauce (there exists vegan options)
  • 6 tablespoons fish sauce (there exists vegan options)
  • 4 teaspoon Sriracha
  • 6 teaspoon minced garlic
  • ~45 Thai basil leaves, cut chiffonade

Cooking Instructions
NOTE: Depending on the protein type, will need to add earlier or later to ensure it's cooked to perfection. Also, the amount to cook in the pan/wok is limited to how much it can easily be stir fried.

Also, how much of this serving that can be cooked depends on how large your pan/wok is. I usually make 2 separate batches.

  1. Make sauce: Combine all of the ingredients into a small bowl. Set aside.
  2. In a large saute pan or wok, sauté garlic, serano pepper, shallots, and bell pepper
  3. Move the food aside within the pan, drizzle oil and add eggs until lightly scrambled
  4. Turn on high heat and stir occasionally (except during adding eggs step)
  5. Add onions and cook for about 1 minute
  6. Drizzle oil, add grape tomatoes, basil leaves, pour in half the sauce, and cook for about 1 minute
  7. Add noodles and pour in the other half of the sauce and cook for a bout 3 minutes or until the noodles are hot / coated with the sauce

Reference to original recipe.


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