published 3/30/2020
This dish is my number 1 go-to when I order Thai Food. I love the fat noodles, the spices, the different textures….all of it! This recipe is truly Perfectly Imperfect because I had to substitute a few things without having some key authentic ingredients. However, this version has tons of flavor and will definitely satisfy your Thai Food cravings!!
PREP TIME: 10 minutes
COOK TIME: 30 minutes
SERVINGS: 4
I originally was going to add Baby Bokchoy to the dish but changed my mind while cooking….so ignore it in the picture 🙂
ingredients
Sauce
- 6 TBSP Oyster Sauce
- 1/2 cup + 1 TBSP Soy Sauce*
- 1 1/2 TBSP Fish Sauce
- 3 TBSP Stock (your choice)
- 3 TBSP Agave**
- Avocado Oil***
- 1 onion (sliced)
- 4 Carrots (chopped)
- 1 head Broccoli (cut into small pieces)
- 4 Garlic Cloves (minced)
- 1/4 cup Stock (your choice)
- 3 Eggs (whisked)
- 2 lb Wide Rice Noodles****
- 1-2 Scallions (just green parts chopped)
- Chili Oil or Chili Paste (optional for spice)
*Traditionally you would use 3 TBSP Soy Sauce, 2 TBSP Black Soy Sauce, and 1 1/2 TBSP of Golden Mountain Sauce. I made the adjustments with other ingredients to avoid having to find those unusual products, but if you have them, use those amounts instead.
**I prefer to use Agave over Sugar or Honey, but use whatever you prefer.
***Avocado Oil is a healthier alternative to Canola or Vegetable Oils when using high heat. I didn’t give an amount to use here because you just need to keep adding a little to the pan as needed.
****I bought fresh Rice Noodles from an Asian market to make this because I really love these noodles. They are hard to work with and definitely break when trying to separate them. However, they make the dish! If you cannot find these noodles, you can use dry Rice noodles, or 1 lb Tagliatelle Pasta.
instructions
- Mix sauce ingredients together in a bowl. Set aside.
- If using fresh Rice Noodles, rinse them under hot water until they will separate. They will break, but do your best to gently pull them apart. If using Pasta or Dry Noodles, follow instructions on the package.
- Heat 1 TBSP Oil in a large pan or Wok over medium low heat. Saute Onions until soft (about 3-5 minutes.)
- Add another TBSP of Oil, Broccoli, and Carrots. Increase heat to medium high. Saute until they begin to brown (about 4-5 minutes.)
- Add Garlic and cook another 1 minute. Pour in 1/4 cup Stock and cover to steam (about 3 minutes.)
- Push the Vegetables to one side of the pan and add another TSP or 2 of Oil to the empty side. Pour in the whisked Eggs and let them cook for a few seconds. Then scramble together with the Vegetables.
- Repeat the same method again with the Noodles. Let them crisp for about 1 min before mixing all together.
- Pour in the Sauce and cook for another 2-3 minutes, or until it thickens and absorbs into the Noodles.
- Top with Scallions and Chili Paste or Oil. ENJOY!!
Did you try this recipe? Please share any comments or suggestions below!!
