Categories: Asian

Ingredients

• 1 tbsp canola oil
• 1 tbsp sesame or peanut oil
• 2 onions, sliced thinly
• 100g (3 ounces) extra-firm tofu, pressed and diced
• 6 cloves garlic
• 1/4 tsp chili flakes
• 225g (1/2 lb) shrimp or very thinly sliced chicken or pork
• 1 egg
• 2 tsp sugar
• 1 tbsp fish sauce
• 2 tbsp oyster sauce
• 250g (1/2 lb) flat rice noodles (shaped more like fettuccine)
• 1 carrot, shredded
• 200g (7 oz) bean sprouts
• limes
• chopped peanuts
• chili flakes
• sugar
• green onions

Directions

1. In a wok or large skillet, heat the oils over medium. When hot, add the onions, tofu, garlic, and chili flakes. Cook until the onions are soft.
2. Add the shrimp (or chicken or pork). Stir fry until fully cooked.
3. Add the egg and stir fry until the egg is cooked.
4. Add the sugar, fish sauce, oyster sauce, noodles, and 1 ½ cups of water. Cover. Open and stir every minute or so. Try to press the noodles into the water in order for them to soften and cook.
5. Once the noodles are soft add in the carrot and bean sprouts. Stir to combine.
6. Serve with fresh cut limes for squeezing, chopped peanuts, extra chili flakes for those who want more spice, and sugar for those who like it sweeter.

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