1 package of Thai noodles
3 cups of bean sprouts
4 green onions, chopped into large pieces
1/2 cup of unsalted peanuts, chopped
1/3 cup of lime juice
2 tsp of fish sauce or soy sauce
1/2 brick of firm tofu, chopped
1/2 red onion thinly sliced
1 cup of chopped chicken, pork or shrimp
3 cloves of garlic, minced
3 tbsp of cooking oil
slices of lime
red pepper flakes
Step 1: Cook noodles according to the package and set aside.
Step 2: In a large frying pan over medium heat, heat up 2 tbsp of oil. Add chicken, shrimp or pork, along with garlic and tofu.
Step 3: Once the tofu and meat have begun to brown, add the red onion. When the red onion begins to soften, add the prepared noodles. If the noodles begin to stick, add a little chicken stock.
Step 4: After the contents of the pan are all mixed, remove to a plate. To the same pan, add the remainder of the oil and swirl around the pan. Crack both eggs into the pan and break them and spread them so they cover the surface of the pan.
Step 5: Add the noodles mixture back to the pan before the eggs are fully cooked. Quickly stir to coat the noodles into the egg mixture. Add the green onions, 3/4 of the bean sprouts and the peanuts. Mix and cook for a few minutes.
Step 6: Add the lime juice and fish sauce and mix well. Remove from the heat and serve with some raw bean sprouts on top and a slice of lime on the side. The red pepper flakes are used as a condiment on the table, as well as additional fish sauce or soy sauce.
Recipe Courtesy of Candace MacKay-Thomas