For all of the doubters and disbelievers that a 30 minute meal can be packed with flavor.......this dish is for you. This dish is ALSO for all you spice lovers, because it has a serious kick. But, this dish is also for those who want to dip their toe into the spicy waters because you can easily cut the spices in half and still have a dish that will knock your socks off.
- 2 tablespoons hoisin
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Thai chili garlic oil (if you can’t find this, use Sriracha)
- 2 tablespoons fish sauce
- 3 tablespoons peanut, canola or grapeseed oil
- 3 garlic cloves, minced
- 1 shallot, minced
- 2 eggs, whisked
- 12 medium shrimp, shelled and deveined, tails on (you can also use chicken -- 1 chicken breast cut into strips)
- 1 cup chopped tofu
- One 12-ounce bag rice flake noodles, soaked in lukewarm water for 20 minutes and drained (you can also use fettuccini or spaghetti.....less traditional but just as delicious)
- 1 red bell pepper, diced
- 1 cup packed basil leaves
Heat a wok (or the biggest skillet you have) over medium-high heat.
In a separate bowl, whisk together hoisin sauce, regular soy sauce, oyster sauce, chili oil, and fish sauce together and set aside.
Add peanut oil (or canola or grapeseed) to wok. Cook the garlic and shallot until light brown. This will happen quickly, so keep careful watch not to burn the garlic and shallot. When the garlic and shallot and golden brown add eggs and, using a whisk, mix together until scrambled.
Add shrimp and tofu and cook for 2 minutes, then add the drained noodles, bell pepper, and reserved hoisin sauce mixture.
Stir-fry for 5 minutes, add basil and cook for 2 more minutes, or until some of the noodles are a bit crisp on the edges.
If you're worried about the spice, cut the amount of garlic and chili oil in half.