This dish is an excellent balance of sweet, sour and spicy! Try adding grated carrots, snow peas or other vegetables to vary the dish.
Servings: 4-6
Ready In: 20 minutes
Ingredients:
1 pkg of rice noodles, medium (250 g)
3 tbsp ketchup or chicken stock
3 tbsp lime juice or tamarind paste
2 tbsp fish sauce
2 tbsp brown sugar
1 tsp hot chili sauce or 1 tsp red chili flakes if you prefer
2 tbsp oil (usually canola)
2 eggs
2 cloves garlic or garlic powder
6 large shrimp (can be replaced with chicken breast)
3 cups bean sprouts (keep some aside for garnish)
2 green onions
3 tbsp peanuts, chopped for a garnish
1/3 cup cilantro, chopped
1 lime cut into wedges
Directions:
1. Boil water, turn off the heat once boiling and add noodles, cover and let stand for 7 minutes then drain and set aside.
2. Combine the ketchup (or stock), lime juice (or tamarind paste), fish sauce, sugar and chili sauce.
3. Heat a wok over medium-high heat and add 1 tbsp of oil. Beat the eggs and add to the hot pan, swirl to coat the bottom and then scramble. Remove from heat when cooked and set aside.
4. Add your choice of meat to the hot pan, stir fry for 2 minutes until just cooked then add the noodles, sauce mixture, sprouts and eggs. Toss to combine and cook for 1-2 minutes until the noodles are soft but not mushy.
5. Serve dish on a serving platter, sprinkle with remaining bean sprouts, green onions, cilantro and garnish with lime wedges.
Reprinted from 1001recipe.com
