This dish is spicy, but you can prepare it to your own liking
- 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 or canola oil
- 3 garlic cloves, minced
- 1 shallot, minced
- 2 eggs, whisked
- 12 medium shrimp, shelled and deveined, tails on
- 1 cup chopped tofu (I used fried)
- One 12-ounce bag rice flake noodles, soaked in lukewarm water for 20 minutes and drained
- 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 to wok and cook the garlic and shallot until light brown, then add eggs and scramble together.
Add shrimp and tofu and cook for 2 minutes, then add the drained noodles, bell pepper, and 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.