Ready in 25 minutes.
Serves 8 people.
Ingredients
- 16 oz fresh rice noodles
- 6 T avocado oil
- 2 c chinese broccoli, 1.5 in pieces
- 1 c shiitake mushrooms, sliced
- 8 cloves garlic, finely minced
- 4 eggs, beaten
- 4 t granulated sugar
- 8 t oyster sauce
- 8 t dark soy sauce
- 8 t sweet soy sauce
- 8 oz chicken stock
- 1 c Holy Basil or Sweet Thai basil leaves
- 2 Thai chili peppers, thinly sliced
- white pepper to taste
- lime juice to taste
- fried garlic to garnish
- green onions to garnish
- optional: chicken or firm tofu
Preparation
- Peel apart the fresh rice noodles. If not bought the same day, use a pot of hot water to loosen the strands from each other.
- In a wok on high heat, add oil and coat the inside. Stir fry broccoli and mushrooms until broccoli starts to wilt.
- Add garlic and stir quickly for 10 seconds.
- Add noodles and gently stir to mix with mushrooms and pasta. Then pour in eggs to coat noodle strands. Let eggs set and toss mixture lightly.
- Add sugar, soy sauces, chicken stock and thai basil. Mix well, taking care not to mash the noodles. Cook until sauce starts to bubble.
- Add pepper and lime juice to taste. Garnish with fried garlic and green onions on top.
- Optional extra protein – In step 2, add chicken or firm tofu as well.