1tablespoonThai chili garlic oil (if you can’t find this, use Sriracha)
1tablespoonfish sauce
3tablespoon peanut, canola or grapeseed oil
3 clovesgarlic, minced
1shallot, minced
2eggs, whisked
12medium shrimp, shelled and deveined, tails on (you can also use chicken -- 1 chicken breast cut into strips)
1cup 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)
1red bell pepper, diced
1cuppacked basil leaves
Instructions
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.
Serve immediately.
Notes
If you're worried about the spice, cut the amount of garlic and chili oil in half.