Ingredients

• --- Sauce ---
• 2 tbsp of oyster sauce
• 1 tbsp of fish sauce
• 1 tbsp of peanut butter (natural is best)
• 2 tbsp of sugar
• 1 tsp of paprika pwdr
• 1 tsp of black pepper
• 4 tbsp of water
• 2 tsp pure tamarind juice (optional but preferred as an addition)
• --- Stir Fry ---
• 1/2 of a bag (13.2oz) of 3mm rice noodles (Chantaboon Rice Stick - by golden chef)
• 2-3 tbsp of olive oil
• 1 6-8oz chkn breast thinly sliced
• 1 hand full of shrimp (or another chkn breast)
• 3 eggs
• 1/4 cup of cilantro freshly chopped
• 1/2 cup of green onions freshly chopped
• 1 14oz can bean sprouts - drained
• 1/2 of a large yellow onion thinly sliced
• 2 cloves of garlic minced or 2 tsp prepared garlic
• 2 oz salted peanuts (optional)

Directions

1. Mix all ingredients for the sauce in a small bowl (microwave in short bursts to help melt and mix). Let sauce stand until needed.

2. In a small sauce, heat water (do not boil) and soak the noodles in warm-hot water for at least 10 min. Let stand until needed.

3. Heat Oil, add garlic & onions, saute for 2-3 minutes, push aside in the wok. Scramble the eggs for 2-3 minutes and push aside in the wok. Add meat and just when it’s no longer pink, mix everything together for a minute.

4. Add the sauce, mix again, while frying for 1-2 minutes.

5. Add the drained noodles, mix mix mix well, while frying to 1 minute.

6. Add cilantro, bean sprouts drained, and green onions, mix mix mix, fry for 1-2 minutes and turn off heat.

7. Place peanuts in sandwich bag and crush.

8. Serve the yummy goodness and top with optional crushed peanuts.

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