2 T Fish Sauce
3 T Brown Sugar (to substitute the palm sugar)
2 T Rice Vinegar + 1 T Brown Sugar (to substitute the tamarind)
Melt together over medium heat.
(Fair warning: the fish sauce stinks really bad until everything is combined.)
UPDATE: I always double the sauce and make all the noodles. Because leftovers. If you choose to double the sauce the recipe is: 1/4 cup rice vinegar, 1/4 cup fish sauce, 1/2 brown sugar.
While the sauce is melt pour boiling water over rice noodles to let them soften. I usually only use half the package of rice noodles.
Chop up all your veggies. I used sweet onion, shredded carrots, green onion, and zucchini.
Slice chicken into thin strips (or have shrimp or tofu ready).
Mince 3 cloves of garlic.
In a skillet or Wok heat up 3 T of vegetable oil on medium-high heat, add garlic and chicken (thinly sliced) or shrimp or tofu or whatever. Sautee for about a minute. Add veggies, stirring continually for a few more minutes.
If you have space to scramble an egg in your skillet, go for it. I used a separate skillet because I didn't.
Add the scrambled egg, drained noodles, and sauce. Toss it all together and keep tossing until everything is hot and the noodles and chicken are cooked through. (Note: Add red pepper flakes, red chili sauce, or sweet chili sauce if you want it to be spicey. I added a little sweet chili sauce because my little ones don't do super spicey.)
Once plated, add a squeeze of lime and top with chopped peanuts.
You can also add sprouts but those are not always available at my grocery store.
And that's it! Super easy. And delicious!
Comments
Post a Comment